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Yellow Moong Dal Soup with Crispy Curry Black Lentils - CaliZona

8 – 10 Servings

Ingredients

  • 3 Tablespoons Coconut Oil or Extra Virgin Olive Oil
  • 1 White Onion – diced
  • 1 Tablespoons Yellow Mustard Seeds
  • 1 1/2 Teaspoons Cumin Seeds
  • 1 Teaspoon Red Pepper Flakes
  • 4 Large Garlic Cloves – minced
  • 2 Teaspoons Fresh Ginger Root – grated or microplane
  • 2 Serrano or Jalapeño Peppers – minced
  • 1/3 Cup Dry White Wine or filtered water
  • 3 Vegetable Bouillon Cubes – unsalted
  • 10 Cups Filtered Water
  • 3 Cups Yellow Moong Dal yellow split lentils
  • 4 Large Tomatoes – grated or 2 Cups Strained Tomatoes
  • 2 Tablespoons Turmeric Powder
  • 2 Tablespoons Lemon Juice - fresh squeezed
  • 2 Tablespoons Sea Salt or to taste
  • Cilantro Optional

Crispy Black Lentils

  • 1/2 Cup Dried Black Lentils
  • 1/2 Teaspoon Curry Powder
  • 1/2 Teaspoon Sea Salt
  • 1 Tablespoon Extra Virgin Olive Oil

Instructions

Lentils

  1. Measure the lentils and sort for any rocks then rinse.
  2. Add water to the lentils, turn the heat to high and bring to a boil, then reduce heat to medium-low.
  3. Cook for about 15 – 20  minutes or until lentils are soft, yet still firm.
  4. Strain completely.
  5. Preheat oven to 400°F
  6. Line a baking sheet with parchment paper.
  7. In a bowl toss together the lentils, oil, curry powder and salt.
  8. Spread out evenly on the parchment lined baking sheet.
  9. Roast lentils for 25 – 30 minutes, stir in between.
  10. Roast until crunchy. Watch them closely at the end so they don’t burn.
  11. Let cool.

Soup

  1. Prep everything before you start.
  2. Core the tomatoes and cut in half then with the cut side grate on a cheese grater and discard the skins. Set aside.
  3. Rinse the dal and strain really well. Stir it around so it doesn't stick together.
  4. Turn the stove onto medium-low heat and add the onion to a 5 1/2 quart pot along with a tablespoon of oil, mustard seeds, cumin seeds and red pepper flakes.
  5. Sauté until onions are soft and transparent. (About 10 – 12  minutes)
  6. Add the garlic, ginger and serrano peppers.
  7. Cook until garlic becomes lightly golden then add the wine,  bouillon cubes, and turmeric.
  8. Stir until wine is reduced and bouillon is dissolved.
  9. Add the 10 cups water, tomato and dal, then bring to a boil and immediately turn down to medium-low heat and cover.
  10. Cook for about 30 minutes or until soft.
  11. Add the lemon juice and salt then cook for a few more minutes to incorporate the flavors.
  12. You can leave this soup as is or puree it.
  13. Garnish with crispy black lentils and chopped cilantro. (optional)