Whole Green Gram Soup (Sabut Mung Dal)

My new year resolution was to eat more vegetables and pulses. I have a whole shelf full of beans, grams, dried peas and lentils. I even eat lentils for breakfast, sometimes. Have a lovely week!

Here is what whole green grams look like, before soaking. You can get them in-store, in the International Isle, or in your local area Asian store.

Boil the dal until tender.  Then heat the oil in a separate pot over medium low heat. Add the cumin seeds (jeera) and cook briefly to release aroma and brown slightly, then add the asafoetida. (be careful the seeds tend to splatter).

Add the onions and cook until golden brown, then add the ginger, garlic and green chilli

and sauté about one minute. Add the tomatoes and cook till the tomatoes are soft.

Add all the dry spices and bouillon cube if using, (cayenne, turmeric, coriander and garam masala) and cook for about 3 minutes. (if too dry add a tablespoons water.

Add the boiled green gram with water used to boil it and bring to the boil and simmer 5 minutes. (if too thick add more water or stock). Add salt if necessary. Add the chopped coriander and lemon juice and serve immediately, with rice or flat bread.

We served it with steamed basmati rice.

Whole Green Gram Soup (Sabut Mung Dal)

Original Recipe

Ingredients

  • 1 cup green grams washed, soaked 6 hours or overnight and drained
  • 2 tablespoons extra virgin olive oil or ghee
  • 1 teaspoon cumin seeds (jeera)
  • ¼ teaspoon asafoetida (hing)
  • I medium onion finely chopped
  • 1 inch root ginger finely grated
  • 2-3 cloves garlic finely chopped
  • 1 green chilli finely chopped or to your taste
  • 1 cup finely chopped fresh tomatoes or 1/2 cup diced canned tomatoes
  • ½-1 teaspoon cayenne pepper or to your taste
  • ½ teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • ¼ teaspoon garam masala
  • Beef or chicken bouillon (optional)
  • Salt to taste
  • 1-3 teaspoons lemon juice (optional)
  • A bunch finely chopped coriander

Instructions

  1. Add enough water to just cover the green grams and salt to taste and bring to the boil and simmer 20-30 minutes or until cooked. (pressure cooker 6-7 minutes or 2 whistles)
  2. Heat the oil in a separate pot over medium low heat, add the cumin seeds (jeera) and cook briefly to release aroma and brown slightly, then add the asafoetida. (be careful the seeds tend to splatter).
  3. Add the onions and cook until golden brown, then add the ginger, garlic and green chilli and sauté about one minute.
  4. Add the tomatoes and cook till the tomatoes are soft.
  5. Add all the dry spices and bouillon cube if using, (cayenne, turmeric, coriander and garam masala) and cook for about 3 minutes. (if too dry add a few tablespoons water.
  6. Add the boiled green gram with water used to boil it and bring to the boil and simmer 5 minutes. (if too thick add more water or stock). Add salt if necessary.
  7. Add the chopped coriander and lemon juice and serve immediately, with rice or flat bread.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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