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Lentil Soup ( Soups / Lentils)
Moong Dal Soup

1 cup whole moong dal (green lentil) soaked for 2 hours
6 tbsp ollive oil
2 large onions, chopped
3 cloves garlic, chopped
1 tbsp grated ginger
1 green chilli, deseeded and chopped
2 tsp cumin seeds
1 tbsp chicken masala
1 tsp turmeric
2 bay leaves
1 chicken stock cube, dissolved in 500 ml water
3 tbsp chopped coriander leaves
1 tbsp lemon juice
ground black pepper, to taste
salt to taste
spring onions, chopped, for garnish

Pressure cook the dal for 10 minutes in the chicken stock. Fry 1/3 of the onions till golden brown and keep aside. In the same oil saute the remaining onions and garlic till soft. Add cumin, turmeric, chicken masala and bay leaves and saute for 30 seconds. Add the dal and vegetable stock and pressure cook for 10 minutes. MAsh the dal and add a little water to get soup consistency. Add ginger and green chilli and simmer on low heat for 8 minutes. Discard the bay leaves. Add salt, pepper, lemon juice and coriander leaves. Ganish with spring onions.