Mung dal soup
10 servings
60 minutes
Mung dal is a lean version of Indian pea soup, it has no cream, but it does have cabbage, potatoes and lots of spices. Mung peas can easily be replaced with lentils or beans.
1
Prepare the necessary ingredients.
2
Pre-soaked mung beans are roasted in a dry pan, stirring constantly, until golden brown. This will take 10 minutes. Then remove from heat and rinse under running water.
3
Transfer the mash to a thick-walled pot, cover it with water, bring to a boil, and simmer on low heat for 20 minutes.
- Mung peas: 400 g
- Vegetable oil: 200 ml
4
Peel the potato and cut it into small cubes.
5
Break the cauliflower into florets of roughly the same size.
6
Heat vegetable oil in a pan to 180 degrees.
7
Fry the potatoes and cabbage for 2-5 minutes. They should turn golden but remain firm. Transfer the fried vegetables to paper towels to remove excess fat.
- Potato: 200 g
- Cauliflower: 200 g
8
In the same oil, add bay leaf and cumin, fry them for 30 seconds, then add chopped chili peppers and ginger paste, fry for another minute. Add the fried vegetables, chopped spinach, and boiled mung beans, season with sugar and salt, and heat.
- Bay leaf: 3 pieces
- Cumin (zira): to taste
- Green chili pepper: 4 pieces
- Ginger paste: 1 tablespoon
- Spinach: 100 g
- Mung peas: 400 g
- Sugar: to taste
- Salt: to taste
9
Add ghee and garam masala.
- Melted butter: 375 g
- Garam masala: 2 teaspoons
10
Reheat and serve again.