Spinach Moong Dal (Yellow Lentil) Soup

April 28, 2010 By: Megabeth Category: Main Dishes, Other, Side Dishes

Spinach Moong Dal Soup

Served over rice, this spinach moong dal soup becomes a hearty, soul-warming meal. In fact, this dish straddles the the line between soup and an entree. Also, according to the in-house taste tester these lentils were even better the next day.

By the way, it’s worth going through the effort of using whole cumin seeds and peppercorns.  As you work your way through your bowl you get hit with all your senses by this great combination of spices. You will probably get the same effect with the ground version of these spices, but if you have the whole seeds, go for it!

Also, add more spinach than the recipe calls for, heck, why not?

Spinach Moong Dal Soup
from thestar.com

  • 1 cup yellow moong dal (Note: I used toor dal, any yellow lentil will do.)
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1/2 inch piece ginger, finely chopped
  • 1 tsp whole black peppercorn
  • 1 tsp turmeric
  • 1/2 tsp red chili powder
  • 4 cups water
  • 1 tsp salt or to taste
  • 1 cup packed baby spinach
  • 1/3 cup lemon juice (Note: I added about 1/8 cup of lemon juice. I thought that maybe 1/3 cup was a lot, maybe you’re more adventurous.)
  • 1/2 cup loosely packed coriander, chopped fine (Note: Optional, of course, if you get that “soapy taste”)

Place dal in large bowl and rinse several times under running water. Drain and reserve. Place heavy-bottomed saucepan over medium heat and add ghee. When melted, add cumin seeds, bay leaf, ginger and black peppercorn.

Sizzle spices 30 seconds, then add turmeric and red chili powder.

Sizzle another 30 seconds, then add reserved dal, water and salt.

Bring to a boil over high heat, stirring occasionally. Reduce heat to low and cook covered until dal is soft and mushy, about 15 minutes.

Mix in spinach and cook for another 10 minutes until spinach is wilted and soft.

Mix in lemon juice and chopped coriander. Serve hot.

Serves four

Sárgaborsó Leves (Hungarian Yellow Split Pea Soup)

March 26, 2009 By: Megabeth Category: Main Dishes, Other

I had purchased a bag of moong dal (split yellow peas) from the Indian grocery store and was looking for something different to make with them. In my search for recipes, I stumbled onto a Hungarian soup recipe that had been adapted from the cookbook Hungarian (Culinaria).

The original recipe called for only 4 cups of stock but I found that as I cooked the soup, the liquid boiled off. So, I estimate I put in an additional 2 cups of liquid…it may haved ended up being a little more that that.

Sárgaborsó Leves (Hungarian Yellow Split Pea Soup)
Adapted by Megabeth from Celtnet

  • 1/2 large white onion – chopped
  • 1 1/2 cups yellow split peas (moong dal)
  • Salt and white pepper – to taste
  • 2 Tablespoons olive oil
  • 3 Tablespoons whole wheat flour
  • 1 clove garlic – chopped
  • 1 teaspoon paprika
  • 6 cups vegetable stock (I used Vegebase)

Combine the onions and split peas in a large pot.

yellow split pea soup

Pour the stock over the top, bring to a boil and continue boiling for 20 minutes then season liberally with salt and black pepper. (Watch the pot to make sure peas do not stick to the bottom of the pan. Stir often and reduce heat as necessary.)

yellow split pea soup

yellow split pea soup

Meanwhile, heat the olive oil in a pan, scatter the flour over the top and stir to combine. Continue frying, stirring frequently, until the flour has browned.

yellow split pea soup

yellow split pea soup

Add the garlic and paprika and cook, stirring constantly, for 1 minute. Stir-in 1/2 cup of the soup stock and whisk to combine then turn the mixture into the soup. Note: you may have to add some additional water or stock to the peas as the liquid may cook off a bit.

yellow split pea soup

Mix thoroughly and cover the pot. Then return the soup to a simmer until the peas are completely tender. (My soup took over an hour of simmering until the peas were completely tender. I also added some additional liquid as it boiled off.)

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