Dal with mung beans and lentils
6 servings
60 minutes
Dal with mung beans and lentils is a fragrant dish of Indian cuisine that warms the soul and nourishes the body. Its roots go deep into India's history, where dal—a traditional legume soup—is an integral part of the national cuisine. This version uses mung beans and red lentils, giving the dish a soft, velvety texture and rich flavor. A rich bouquet of spices including cumin, turmeric, and ginger fills the dal with zest and depth, while the addition of tomatoes and greens adds freshness. This dish pairs wonderfully with flatbread, absorbing its taste and texture. Dal is an ideal choice for a cozy family dinner or light lunch; it is nutritious, healthy, and requires no complex ingredients but hides within each sip the story of ancient Indian traditions.
1
Soak the mung beans in a large volume of cold water for 3-4 hours.
- Mung peas: 0.5 glass
2
If there's no time, rinse the beans and boil for about 30 minutes until half-cooked. Drain the water.
- Mung peas: 0.5 glass
3
Cut the white part of the green onion and chop it finely.
- Green onions: 4 stems
4
In a dry pan, roast 2 tablespoons of cumin seeds and grind them in a mortar, keeping 1 tablespoon whole.
- Cumin seeds (jeera): 3 tablespoons
5
In a large pot, add lentils, partially cooked mung beans, 1 finely chopped onion, 3 minced garlic cloves, and the white part of green onions, then pour in 3 cups of water.
- Red lentils: 1 glass
- Mung peas: 0.5 glass
- Onion: 2 heads
- Garlic: 5 clove
- Green onions: 4 stems
6
Bring to a boil and simmer on low heat covered for 15 minutes.
7
Pour half of the obtained mass into a blender and blend at maximum speed.
8
In any vegetable oil, sauté 1 finely chopped onion, 2 minced garlic cloves, and finely chopped small chili for 5 minutes over medium heat, stirring constantly.
- Vegetable oil: 2 tablespoons
- Onion: 2 heads
- Garlic: 5 clove
- Chili pepper: to taste
9
Add a can of canned tomatoes, turmeric, ground cumin, and ginger powder.
- Canned tomatoes in pieces: 1 jar
- Turmeric: 1 teaspoon
- Cumin seeds (jeera): 3 tablespoons
- Ground ginger: 1 teaspoon
10
Fry for another 5 minutes.
11
Mix the blender mass in a pot with the fried onion dressing, add a tablespoon of black mustard seeds, a reserved tablespoon of unground cumin, and a tablespoon of black cumin (if neither is available, don't despair; it can be made without black cumin and mustard, but it's more aromatic with them).
- Black mustard seeds: 1 tablespoon
- Cumin seeds (jeera): 3 tablespoons
- Black cumin (zira): 1 tablespoon
12
If the soup is too thick, add water and bring it to the desired consistency.
13
Prepare the dressing. Finely chop the tomatoes and add the finely chopped reserved part of the green onion.
- Tomatoes: 2 pieces
- Green onions: 4 stems
14
Pour the soup into bowls and add tomatoes with onions to each bowl.
15
Serve with lavash.