It is middle of the week, the grocery shopping didn’t go the way you wanted over the weekend. The deadline at work is looming. Just a few extras like the kid’s activities or taking your elderly parent for their doctor’s appointment. If this sounds familiar then read on.
I look for a one pot meal option as a solution. My pantry always has an assortment of “Dals”. This easy soup is a breeze to make. Any veggies of your choice can be added. Grab some chunky bread or a bowl of rice to go with this soup. Dinner is served.
Mung bean is very easily digestible hence works well with either the young or infirm. Friends I hope you like this no fuss, unpretentious, every day recipe that is very popular in my household.
Husked and split yellow mung beans ( Dal ) 2 Cups
Ginger grated from One inch
Tomatoes 2, pureed
Onion 1 small
Grated coconut 1/3 rd cup
Cumin seeds 1/2 tsp
Ghee 1 Tbsp
Turmeric 1/4 tsp
Salt To taste
Mixed vegetables ( I used frozen ) 1/2 cup
Dry roast the Mung dal on medium high flame until very lightly coloured. Put the flame off. Rinse the dal with water now, drain the water off. Add 4 cups of water and the turmeric, let it boil on high heat. Keep checking on it and adjust water until it is cooked and is in the desired ( soup like ) consistency. Add the frozen vegetables. If using fresh vegetables then add them earlier. Turn the flame off.
Cut the onions in very thin slices and fry them until brown. Collect them on paper towel and set aside.
Dry roast the grated coconut till very light brown. Set aside.
Add the roasted coconut, pureed tomato in the boiled dal. Add salt.
In a small frying pan take the ghee on high heat. When hot add the Cumin seeds, let it sizzle a little then throw in the grated ginger. Saute for a few minutes till lightly coloured and very fragrant. Put the gas off.
Sprinkle this on top of the Dal. Garnish with the browned onions. Enjoy it hot.
When rinsing the roasted dal, careful with the water which splutters a lot.
Feel free to adjust the consistency of the soup to your liking by adding the right amount of water.
So happy to see this Ratna! Muger dal spells childhood comfort food for me. Of course I love it now too though really don’t get to eat it that often. I notice that you have used all the authentic ingredients including coconut..beautiful! This is sunshine in a bowl.
You have nailed it Sonali.This is the ultimate comfort food.I remember my children would asked for “Dal, Bhat”, even when given other elaborate offers.Thanks for stopping by.
A plant-base and so comforting soup, Ratna! I must look for the yellow split mung dal beans as they intrigue me. I knew of green gram but I guess this is different family – is it not? Perfumed with cumin seeds (my absolute favorite) and Turmeric (always, turmeric!) your featured image tells the whole story. This soup can be a huge success at home too! Thanks for this post, Ratna 🙂
You are right Elizabeth. It is green gram, a plant species of the legume family. When skinned we get the yellow dal. Turmeric is widely used in Indian cooking for its health benefits. Enjoy. Thanks for visiting.