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, bread or 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 a majestic forest and the beauty of the 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


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 skinny slivers

1 medium /120g carrot, chopped

¼ tsp turmeric powder


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


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.


3.  Heat remaining ghee, add mustard seed, and 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.

mixed dal soup & a goose called kangaroo

11th July 2010

Summer is here in Israel and it is so very, very hot. I  pick all the vegetables that I need for the day from the garden in the early morning. Everything looks fresh, green and moist from the early morning watering and the soft, early morning temperatures.  This is also the time before the harshness of the sun wilts everything.  I have been spending a lot of dedicated, late afternoons in the garden giving it all its tender, nurturing attention it needs and in return, it has given me so much wonderful abundance in so many ways.

If I blink, my zucchini and cucumbers double in size.  I have an absolute tangle of many red, happy, plump tomatoes smiling at me from their vines.  My favourites are the yellow teardrop tomatoes that add a glorious colour to a salad.  Lots of kale, parsley, silverbeet, swiss chard, baby corn and big corn, as well.  The peppermint and mint have just gone crazy.  Basil, the green and purple variety.  Snake beans and French.  Big round balls of melon.  Red and green capsicum. Chamomile, that I dried the other day.  And so much more hiding away.  I have managed to keep the lettuces growing by planting them in the shade of other plants or under the many colourful flowers that peek out amongst the vegetables.  And, of course, there are the sunflowers that….well, they are just the sun themselves.

This is our goose who has a soft spot for my son.  My son named him `kangaroo´ because he was born just after we had come back from a holiday in Australia.

IMG_1358 IMG_1336 IMG_1360

mixed dal soup with slivers of ginger

Serves 6

This mixed dal was inspired by a recipe from ‘The Vegetarian Table’ by Yamuna Devi.  I was actually following the recipe when I discovered I had misinterpreted the dal she used and instead created a different version which I love.  Its flavours centre on equal portions of three dal – whole mung dal, yellow toor dal and green split pea.  Simple and nutritious.  Hearty and clean.  It can be served as a soup or as a dal served with rice.  What I like most about this mixed dal soup is the slivers of ginger and its unique lemony taste.  The ginger gives á nice warm surprise when you bite into them.

Ideally, it is best to soak all three dal overnight.  This will cut down on the cooking time and aid in better digestion, but it is also fine not to if you are cooking spontaneously, as I  find I do a lot.


½ cup each whole mung beans, toor dal (yellow lentils) and green split pea

8 – 9 cups water

1½ inch knob fresh ginger, peeled and cut into slivers

½ tsp turmeric powder

1 bay leaf

2 Tbsp ghee – divided

1½ Tbsp cumin seeds

1½ Tbsp ground coriander

2 large, vine-ripened tomatoes, diced

1 hot green chilli, seeded and cut into slivers

a handful of trimmed coriander leaves, a few reserved for garnishing

juice of 1 lemon

1½ tsp fine rock salt


1.  In a large pot, rinse the dal until the water runs clear (don’t forget to save this water for the garden), drain, add 8 cups water, bring to boil, skim off the foam that collects on the surface, then add the ginger, turmeric, bay leaf, and 1 teaspoon ghee.

2.  Gently boil, almost covered, until the dal is soft and broken down; approximately 45min – 1 hour (If the dal have been soaked, it will take much less time).  Season with salt.

3.  Heat remaining ghee, stir in the cumin seeds; fry until fragrant and golden, then add ground coriander, tomatoes and chilli – fry until pulpy and thick, about 5 – 7 minutes.

4.  Pour 1 cup cooked dal into the pan, toss in fresh coriander, and stir to mix the ingredients, then add this mixture back into the soup.

5.  Stir in the lemon juice and season with more salt, if needed.

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

Shared goodness from Stacey

white bean rosemary soup

16th October 2009


It was still Summer in Israel before I left for India, and it doesn’t cool down until at least late October. But I won’t complain because we had some cooler days to break the humidity….so you must think I was crazy to be making soup in that sort of heat.  Just before I left, I had been feeling a touch under the weather with a sore throat, so I really felt like something soothing, and also hearty to feed the rest of my family.  This also happens to be one of my daughter’s favourite soups.

The recipe came from my friend, Anna who found it in an old Italian cookbook.  The original recipe has onion, sautéed at the beginning, and garlic, sautéed with oil and parsley, added at the end. I omitted both the onion and the garlic.  I serve it with a big bowl of guacamole and sourdough parmesan toasts.

Update: Now that I live in Europe, I love making this soup in late summer, when the evening starts to cool. I make it with fresh shelled beans, which can be found in the markets.

white bean rosemary soup

Serves 6

I always keep 2 cup measurements in ziplock bags of the pre-soaked beans in my freezer, ready to use. dI also add a pinch of bicarbonate soda to beans while soaking, this helps to soften them. If I am out of home-made vegetable stock, add the rind end of a wedge of parmesan – it adds a savoury, salty flavour to the soup. Remove before blending.


2 Tbsp olive oil

4 sticks celery(thinly sliced)

1 fresh bay leaf

2 sticks of rosemary, each about 10cm long

2 cups cannellini beans (soaked overnight) or fresh shelling bean pods (no soaking required)

8 cups vegetable stock

4 carrots, roughly chopped (it is nice to keep them chunky)

1 bunch of parsley (tied together with kitchen string)

1 – 2 tsp fine rock salt

¼ tsp freshly ground pepper

parsley pesto

2 Tbsp olive oil

½ cup parsley, finely chopped


1.  In a soup pot over medium-high heat, add the oil, celery, bay leaf and rosemary – saute for 5 minutes until the celery is soft.

2.  Add the soaked beans, vegetable stock, carrots, tied parsley and bring to boil, reduce the heat and simmer, partly covered with a lid for 2-3 hours, or until beans are tender.

3.  Remove and discard the parsley and the rosemary twigs and puree about 1 cup of the soup using an immersion blender.  If it is too thick, you could add an extra cup of vegetable stock, but take care as you don’t want to lose the flavours. 

4.  Season with salt and freshly ground pepper. 

5.  To make the parsley pesto, heat the olive oil in a saucepan and add the parsley, stirring.  As the oil becomes hot and the flavours start to meld, take off the heat and add to the soup. Ladle into warmed soup bowls and add an extra drizzle of olive oil.


Shared goodness from Stacey

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