Moong daal soup
This here Moong daal soup is a staple meal in my house and a lot of houses of an asian background. Some people cook the moong daal in a pressure cooker. Not me though. See a few years ago I had a very unfortunate accident with a pressure cooker so thanks but no thanks!
It isn’t the most attractive looking soup i know, but it is yummy.
There are many variations to this recipe but this is how I like to make it. The beauty of this dish is that you can have it as a soup. You can have it with a chappati and you can even use the leftovers to turn it into a quesadilla. Like many others, I usually serve mine with half an onion diced finely, steeped in 2 tbsp of vinegar.
About that quesadilla, if you haven’t had it before it sounds strange but please do try it if you do have leftovers. So you would reduce the soup down to dry it out a bit and spoon it onto a wrap or chappati. Then fold it over and dry fry in a pan. Simple and delicious!
The yoghurt adds a sour element and a whole new dimension to the dish. However, it is just as delicious without the yoghurt. This is how my mother in law makes this recipe. My mum omits the yoghurt.
The only other thing I want to mention is to use fresh curry leaves if possible. It really makes a huge difference.
- 1 cup green moong beans/daal, soaked in water for an hour
- 2 tbsp oil
- 7 curry leaves
- 1 tsp cumin seeds
- 2 medium onions diced
- Half a tin chopped tomatoes, pureed
- 2 cloves garlic crushed
- 1/2 inch ginger crushed
- 2 fresh green chillis chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 2 tbsp chopped coriander leaves
- Salt to taste
- 1/4 cup natural plain yoghurt (Optional)
- Rinse the beans until the water runs clear.
- Soak them in water for an hour.
- Discard the water and add the beans to a pan with 3 cups of water.
- Once it comes to a boil, turn the heat to low and cover the pan.
- Simmer for 30 minutes. (Check every ten minutes and add more water if necessary).
- Meanwhile, dry fry the curry leaves and cumin seeds for a couple of minutes. Put to one side.
- In a separate pan, heat the oil and add the onions and allow to cook till gold.
- Add the garlic, ginger and chopped green chilli and cooker a further 2 minutes.
- Add the pureed tomatoes and mix well.
- Stir in the turmeric, red chilli, coriander and cumin powders.
- Stir for 4 – 5 minutes over a low heat.
- Add the boiled moong beans (discard the water) and add 2 fresh cups of water and allow to cook for 10 minutes.
- Add salt to taste.
- If you are using yoghurt add the coriander, pre heated cumin and curry leaves to it in a bowl and whisk until combined and no lumps remain.
- Stir into the moong daal.
- If you are not using yoghurt, stir in the preheated cumin, curry leaves and the chopped coriander.