Indian Dal Soup Recipe
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
| ~ | 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.
