moong dal - 2 cups
mash dal - 1 cup
salt - 11/2 tsp
red chili powder - 1 tsp
turmeric - 1 tsp
gaerm masala 2 tsp
tomatoes (blanched) 3
fresh coriander - leaves, and few stems, cut into half inch pieces
1 tbsp of olive oil
vegetable stock - 2 cups (see below)
method
boil dalein in 3 cups of water for 30 minutes until the dal is soft and drain its fuzzy water.
wash the dals and then prepare to make the soup.
in a deep pot, heat up oil. add in spices and tomatoes. pour in dals.
lid for 20 minutes until the mixture is well mixed. now add in the vegetable stock. also add in coriander and stems. stir for a few minutes on low heat. lid again. let stand in steam.
keep the consistency of soup that of shorba with soft grainy dal grains in it.
the idea is to drink the soup from a mug or cup by itself.
after 10 minutes, turn the stove off. remove the soup into cups. garnish with leaves of coriander.
vegetable stock -
black pepper, shredded ginger, sliced garlic, carrots, green peas, squash, zucchini, spinach, spring onions, (vegetables are sliced into pieces except peas. all are mixed with black pepper and boiled for an hour. their stock is separated for putting into dal soup)
the boiled vegetables can be used as a side mix of ingredients to make vegetable soup as well. or eaten with boiled rice with dal soup.
this soup is not only nutritionally very powerful, but also clears sore throat.
hi dushi.. i love dal soup, it's very nutritious as u mentioned.
i love ur recipe, except the part where you said to drain off the water in which the dals were cooked.. why not incorporate that into the soup? it contains a lot of nutrients!
btw ur recipe is very similar to mulligatawny soup, which is an anglo-indian soup, created for the british who demanded a soup from a cuisine that did not have any such thing.. the origin of the word is tamil; mulliga (pepper) tanni (water).
i make two types of dal soups.. one is a quick n easy one, the other is my take on mulligatawny soup.
quick n easy dal recipe: in a pressure cooker, cook tuur dal with enough water, haldi and salt. when the dal is done, mash it up so the texture is like a shorba. slice 5-6 cloves of garlic. heat 1 tbsp ghee/olive oil, add the garlic cloves and let the garlic fry slowly on low heat until caramelized. add this tarka to the dal. enjoy as a soup or with zeera fried rice.
my version of mulligatawny:
boil tuur dal in a pressure cooker with haldi and salt; when cooked, mash the dal. finely chop carrots, celery, garlic and red onions and saute in some butter with 1 tbsp of black peppercorns until the onions are just translucent. add 1 tbsp garam masala. add the cooked dal and some chicken stock. simmer for 20 mins. you can puree the soup for a thicker consistency. garnish with lemon juice and finely chopped coriander leaves.
Dushwari - good ecipe for the dal; From the composition of it, two small additions can provide a good variation I think: a little bit of slightly toasted methi seeds and a couple of sharp green chilli pepper cut into small rounds. These will add a couple of slight edges and address all parts of the palate
dushi… i had dal soup for dinner again (made it pretty much ur way except i only used tuur dal) coz i’m all out of groceries and it was the easiest thing in the world to make. and so yumm. and healthy :k: