Yellow Mung Dal Soup

[Wayne]

Yellow Mung Dal Soup

• 1 cup Yellow mung dal
• 10 cups Water
• 1/2 teaspoon Ground turmeric
• 1 small Tomato; chopped
• 1/4 cup Chopped fresh cilantro
• 2 Serrano chilies; halved
• 2 teaspoons Salt
• 2 tablespoons Vegetable oil
• 1 teaspoon Ground cumin
• 1/2 cup Minced onion
• 1 cup Cooked basmati rice
• Additional chopped cilantro

1. Rinse dal well under cold water. Transfer dal to large pot. Add water; let stand 15 minutes.
2. Bring dal to a boil, skimming foam from surface. Add turmeric. Reduce heat, cover partially, and simmer 30 minutes. Mash dal with a potato masher or egg beater. Stir in tomato, ¼ cup cilantro, chilies and salt. Cover soup and simmer for 15 minutes.
3. In the meantime, heat oil in heavy small skillet over medium heat. Add cumin and stir 1 minute. Add onion and cook until lightly browned, stirring often, about 12 minutes. Add onion to soup and simmer 5 minutes. Remove chilies. Adjust soup seasoning.
4. To serve, place 2 tablespoons of rice in each bowl. Ladle soup over rice; garnish with cilantro.

Side note: This is great served with potatoes. Cube them small-ish, and fry in a bit of oil with turmeric powder (about 1 tsp), white onions and chopped seranos.

[Shawn]

Thanks for sharing!