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Daal Soup
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Ingredients
- Mung Daal – 1 cup
- Broth/Stock (Chicken or Vegetable) – 4 cups
- Onion – 1, medium (chopped)
- Tomato – 1, medium (chopped)
- Green Beans – 1/4 cup (chopped)
- Cauliflower – 1/2 cup (chopped)
- Frozen Carrots & Peas – 1/2 cup
- Ginger – 1 tsp (minced)
- Garlic – 1 tsp (minced)
- Green Chili – to taste
- Salt – to taste
- Oil – 1 tbsp
- Mustard Seeds – 1/2 tsp
- Curry Leaves – 1 sprig
- Lime juice – to taste
- Cilantro – for garnishing (finely chopped)
- Green Chili – for garnishing (finely chopped)
- Fried Onions – for garnishing
Directions
- Wash and drain the Mung Daal.
- In a pressure cooker, add the following - Mung Daal, Broth (3 cups), Onions, carrots & peas, Ginger, Garlic, Tomatoes, Cauliflower, Green Beans, Green Chili and Salt.
- Mix well and let it whistle 2 times. Turn the stove off and let the pressure release by itself.
- Once the pressure has gone, open and mix well.
- In needed, transfer the Daal to a bigger pot.
- Add in the balance of the Stock.
- Blend well using a handblender or a blender.
- Add Lime/Lemon Juice to taste.
- For the seasoning, take a pan, add in the Oil and heat.
- Add in the Mustard Seeds and allow them to splutter.
- Wash the Curry Leaves and place on the Daal.
- Pour the seasoning over the Curry Leaves.
- Mix well and allow it to come to another boil.
- Pour into soup bowls and serve.
- For this soup, garnishings are very important. So garnish with Lemon/Lime Juice, Cilantro, Green Chilis and/or Fried Onions.
- Serves 4.
Tips
- Use a variety of vegetables to get a different flavor everytime.
- If you do not have Stock avaiable, use water or bullions.
- For a full meal, we also serve this with rice, chapati or garlic bread.
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