Yellow Mung Dal (Lentil soup)

My younger brother is obsessed with my Dal! Whenever he comes, I make a huge stockpot full and he hacks into it hourly! Dal (lentil soup) is something that we eat almost every single day in India. There are hundreds of ways of making Dal and one can use all kind of different lentils in all kinds of combinations. This recipe is for a common every Dal which I make using small yellow mung lentils. We call it “Moongi ki Dal” . In this recipe, I have added spinach to the Dal but that is optional. Sipping a piping hot, spicy bowl of  Dal is the ultimate in comfort (aside from chocolate – of course – but that is for another post)! 

BTW I dedicate this recipe to my good friend Oz who cant ever seem to get enough of Dal. This ones for you Ozzie!!!!

Yellow Mung Dal (Lentil soup)

2 cups of small yellow mung lentils washed

Small Yellow Mung Lentils

Small Yellow Mung Lentils

15 cups of water 

2 cup of chopped fresh or frozen spinach(optional)

1 teaspoon turmeric powder

Salt to taste

For the seasoning of the Dal ( Tadka) 

4-5 tablespoons of oil

1 teaspoon whole cumin seeds

Skimming the froth

Skimming the froth

1 teaspoon ground coriander powder

3/4 teaspoon ground chili powder ( cayenne)

  • Mix the lentils with the water in a stockpot and bring to a boil.
  • Add the turmeric powder and the salt and mix well.
  • Once the Dal comes to a boil, turn the heat to medium and skim the surface off any froth that might form.
  • You might have to remove the froth a few times or else it will boil over.
  • Allow the Dal to cook on medium heat for 30-40 minutes. 
  • If  the Dal has thickened a lot add additional water to it. 
  • You may make it to the consistency that you like but it should be neither too thick, nor too thin.
  • Add the chopped spinach in.
  • Allow it to cook for another 15 – 20 minutes and turn heat to low.
  • Add the seasoning ( tadka).
Daal being cooked

Daal being cooked

 

Spinach in the Dal

Spinach in the Dal

 

 

 

 

 

Tadka

  • Heat 4-5 tablespoons of oil on medium heat in a metal soup ladle or a small cooking pot.
  • Add 1 teaspoon of whole cumin seeds and cook until they begin to pop (about 30 seconds).
  • Then add 2 teaspoons of ground coriander powder.
  • Add 3/4 teaspoon ground chili powder (or to taste).
  • Let this cook for about a minute or so till the spices are cooked but they should not begin to burn.
  • Pour this tadka into the pot with the spinach dal and mix well.
  • Serve with white or brown Basmati Rice.
Cumin seeds in oil

Cumin seeds in oil

Adding spices to oil

Adding spices to oil

 

Adding Tadka to Daal

Adding Tadka to Daal

 

 

 

 

 

 

Spinach Dal

Spinach Dal

5 thoughts on “Yellow Mung Dal (Lentil soup)

  1. I just made this delicious dish and everyone loved it here. My only observation was that for me, I did not need 15 cups of water. It was too much water and therefore I needed to cook it way longer in order for the water to evaporate. But the wait was worthwhile…I love this healthy and tasty dish. Thanks Mal for sharing!

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