Indian Spicy Dal Soup
5 servings
40 minutes
The soup is incredibly aromatic, rich and full of flavor. The original recipe does not use bell pepper, but I like to add it, because it harmoniously combines with other ingredients and stands out from the many flavors, giving the soup even more gastronomic pleasure.
1
In a small pot, pour in the mung beans and add 2 cups of water. Bring to a boil over medium heat, then cover the pot with a lid, reduce the heat to low and cook for 30 minutes, stirring occasionally. Next, you will need another 1-1.5 cups of boiling water, so boil the required amount.
- Mung beans: 250 g
- Mung beans: 250 g
2
Meanwhile, while the peas are cooking, we dice the onion, tomato, and pepper. We grate the ginger and garlic on a fine grater.
- Onion: 1 piece
- Tomatoes: 1 piece
- Bell pepper: 1 piece
- Ginger root: 1 teaspoon
- Garlic: 1 head
3
Melt butter in a pan, add onion and heat until translucent. Then add diced tomatoes and peppers, as well as grated ginger and garlic. Season with spices and salt to taste. Simmer on low heat covered for 15 minutes and turn off.
- Butter: 1 tablespoon
- Onion: 1 piece
- Tomatoes: 1 piece
- Bell pepper: 1 piece
- Ginger root: 1 teaspoon
- Garlic: 1 head
- Garam masala: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
4
After the mash is cooked, add 1-1.5 cups of water depending on the desired thickness. Generally, the thicker it is, the richer and tastier it becomes. Add the seasoning and mix. If needed, add salt. Blend a little and cook for another 10 minutes, then turn off and let the soup rest a bit before serving. If desired, warm cream can be added for a softer taste.
- Mung beans: 250 g
- Salt: to taste
