moong dal with slivers of ginger

8th April 2021

This soup is inspired by a recipe posted many years back, this version uses dal that is lighter and easier to digest – whole moong (green mung bean) and split yellow moong (which is the whole moong that has been skinned and split – see photo below).

It can be served as a soup with chapati or bread or with rice and a simple vegetable palya (adding less water for a thicker consistency).

~ late evening walk in S Pedro de Sintra

I live in a village called São Pedro de Sintra, just on the outskirts of the historic city centre of Sintra. It is surrounded by history and character, with many old palaces and castles meandering up and down cobblestone roads and tall trees. I walk out my door and, within 5 minutes, enter into a majestic forest and the beauty of the Sintra Mountain.

I try to walk daily and find exercise a soothing medicine; my sleep is better, and my mind is calmer with fewer thoughts. There is a deep sense of well-being and wonder when in nature.

Nature brings gratitude and opens the heart.

moong dal with slivers of ginger

Preparation 30 – 40 mins

Serves 3 – as a soup or 2 – as a dal

ingredients

½ cup/100g split moong beans (split yellow dal)

¼ cup/50g whole moong dal (mung beans)

6 – 7 cups water

1-inch thick knob fresh ginger, peeled and cut into very thin slivers

1 medium /120g carrot, chopped

¼ tsp turmeric powder

voggarane

2 Tbsp ghee – divided

½ tsp mustard seeds

1 heaped tsp cumin seeds

⅛ tsp asafoetida powder

1 small fresh mild green/red chilli, seeded and cut into slivers

8 – 10 curry leaves

¼ cup coriander leaves, chopped

juice of ½ lemon

1 tsp fine rock salt

preparation 

1.  In a large pot, rinse the dal until the water runs clear, drain, add the water, bring to boil, skim off the foam that collects on the surface, then add the carrot, ginger, turmeric and 1 teaspoon ghee.

2.  Gently boil, uncovered, until the dal is soft and broken down; approximately 30 mins. Add more water if needed.

voggarane

3.  Heat remaining ghee, add mustard seed, fry until they turn grey and pop, then add the cumin, asafoetida and chilli; fry until fragrant and golden, add curry leaves; fry for a few seconds, then add to the dal.

4.  Stir in the salt, lemon juice and coriander. Taste, and add more salt or lemon as needed.

When serving, garnish with fresh coriander and drizzle with ghee.

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