I thought I would re-visit this soup, as it is one I make most often in the colder months and a particular favourite of Donna’s. It is also very quick and easy to prepare and has such simple flavours and warmth due to the pepper and ginger, keeping us nourished and grounded in these colder months. Dry roasting and roughly grinding your own spices make all the difference to bring out the flavours, don’t be tempted to skip this process.
Out of all the pulses, moong dal (green gram) is one I use most often; as it has a calming, cooling and balancing effect on all dosha’s. It is also very cleansing and medicinal. The tomatoes can easily be omitted if desired; as the lemon juice adds the acidity that this soup requires.
A few memorable images from our recent retreat in India.
– Sri Ramana Maharshi Ashram
– Banyan Tree, Firefly Resort
– Illuminating cloudscape
carrot moong dal soup
The original recipe is from Yamuna Devi’s, The Vegetable Table. It is a little worn and splotched on most pages from over-enthusiastic use. A great book to start with when wanting to cook good, wholesome Indian meals without the addition of onion or garlic. There is also a sense of devotional cooking in all the recipes which I really like.
This is my version of her soup with a few changes. The original recipe uses split moong dal (yellow) which results in a lighter soup. I particularly prefer using the whole moong for a heartier Winter soup.
Serves 4
Preparation – 45 mins
ingredients
1 cup whole moong dal
8 cups water
4 medium carrots, peeled and roughly chopped
3 whole cardamom pods (peeled and seeds crushed)
1-inch piece fresh ginger, finely chopped
1 tsp cumin seeds
1 tsp whole coriander seeds
1 small plum tomato, finely chopped
¼ cup coriander leaves, finely chopped
2 Tbsp lemon juice, or more to taste
1 tsp fine rock salt
1 tsp freshly ground pepper
voggarane
1 – 2 Tbsp ghee
⅛ tsp asafoetida powder
1 dried chilli, torn in half
6 fresh curry leaves
⅛ tsp turmeric powder
preparation
1. In a medium pot, wash the dal until it runs clear, drain, refill with water, add the carrots, ginger, and cardamom pods and bring to boil, then reduce to a simmer, partly cover and cook until the dal is soft – 30 – 40 minutes.
2. In a small pan over moderate heat, dry roast the cumin and coriander seeds until golden and deeply fragrant, allow to cool, then place in a mortar and pestle, and grind into a rough powder.
3. Add to the dal with the tomatoes, coriander, lemon juice, salt and pepper – turn off the heat.
prepare the voggarane
4. In a small pan over medium heat, add the ghee, asafoetida powder and chilli – fry for a few seconds, then add the curry leaves and turmeric powder, fry for a few more seconds, remove from heat and pour into the soup.
5. Taste, adding more salt or lemon if needed. I find the lemon juice and freshly ground pepper bring this soup together, so you may want to add more. Drizzle with a spoon of melted ghee when serving.
Serve with your favourite bread toasted and a bowl of guacamole, or if trying to avoid bread make a pot of red rice or quinoa and serve a spoon in each bowl of soup.
Goodness shared from Stacey
