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Indian Dal Soup

This simple, healthy and flavorful soup is the perfect way to use up leftover mung dal. You can adjust the consistency however you like by adding more or less stock to the

Ingredients

Serves 2–3

~		vegetable oil
1/2	small	onion, thinly sliced
1-inch	piece	ginger, thinly sliced
1	cup	prepared mung dal, room temperature
2–3	cups	chicken stock
~		cilantro for decoration
`1		lime, quartered

Directions

Heat the oil in a heavy-bottomed soup pot over medium heat.
Add the onions and ginger and cook until soft but not brown.
Reduce the heat to low and stir in the dal. Cook for 1 minute.
Add 2 cups of stock and bring to a lively simmer.
Reduce the heat to a slow simmer and cook for 5 minutes.
Add more stock if you prefer a thinner soup.
Ladle into bowls and decorate with cilantro.
Serve lime quarters on the side for squeezing into the soup.

Preparation time: Approximately 25 minutes.

A Barbara Adams Beyond Wonderful recipe
with International Home Chef, India, Leela Manilal

Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.

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