YELLOW MUNG DAL SOUP - DAL SHORBA

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Yellow Mung Dal Soup - Dal Shorba image

I found this recipe on a blog written by a Lithuanian woman who now lives in India - she found the love of her life while studying in the US, he is Indian and so now she lives in India, and publishes the "Virtuve su indisku prieskoniu" blog (Kitchen with an Indian flavor). The author of the recipe is Sanjeev Kapoor.

Provided by duonyte

Categories     Beans

Time 1h20m

Yield 2-3 serving(s)

Number Of Ingredients 13

1 tablespoon neutral oil
1 medium onion, chopped
1 -2 garlic clove, minced
3/4 inch slice fresh ginger, grated
1/2 teaspoon ground turmeric
1/2 cup mung dal (yellow lentils)
4 -5 cups water, I used 4 cups broth
1 -2 chili pepper, see note
1 -2 tablespoon butter
1 teaspoon ground cumin
salt
1 tablespoon lemon juice or 1 tablespoon lime juice
chopped fresh cilantro

Steps:

  • Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
  • Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
  • Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
  • Add the turmeric.
  • Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
  • Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
  • In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
  • Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
  • This made two servings for me, but will probably make 3 to 4 for others.

Miriam Matondo
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This soup is fantastic! It's so flavorful and comforting. I love the way the lentils and spices all come together. It's the perfect soup for a cold winter day.


malika montano
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This soup is just okay. The lentils were a bit mushy and the flavor was a bit bland. I think it needs more spices.


King Nasar
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This soup is amazing! The lentils are so tender and the flavor is incredible. I love the addition of the tomatoes and cilantro. It's the perfect soup for a cold day.


Jaclyn Wierzba
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I've made this soup several times and it's always a hit! It's so easy to make and it's always delicious. I love the way the spices blend together to create a flavorful and comforting soup.


Aakesh Tamang
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This soup is delicious! I love the creamy texture of the lentils and the flavorful broth. It's the perfect comfort food for a cold day.


M Azhar
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This soup is a bit bland for my taste. I think it needs more spices. I also found the lentils to be a bit too mushy.


Hnar Iskan
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This is the best dal shorba recipe I've ever tried! The lentils are so creamy and the spices are perfectly balanced. I love the addition of the lemon juice at the end. It really brightens up the soup.


Alanah Hainsworth
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Just made this soup and it's delicious! I used vegetable broth instead of water and it added a nice depth of flavor. The lentils were perfectly cooked and the soup was nice and thick. Will definitely be making this again!


Francesco Cabrera
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Wow, this dal shorba is amazing! The yellow mung lentils cook up so quickly and the flavor is out of this world. I love the addition of the tomatoes and cilantro. Definitely a new favorite recipe!


Brandy Franklin
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This soup is a game-changer! It's so flavorful and comforting, and it's incredibly easy to make. I added a bit of extra ginger and garlic, and it turned out perfectly. My family loved it!