Wednesday, November 10, 2010

Easy, Delicious Mung Dhal Soup


  • 2 cups mung dhal (split mung beans)
  • 1 large yam, peeled and chopped in bite sized pieces
  • 2 stalks celery, washed and sliced thin
  • Optional: 2 cups washed, chopped fresh spinach or frozen spinach
  • 1 - 2 Tbsp fresh minced ginger
  • Optional: For more heat, add 1 - 2 Tbsp fresh minced jalapeƱo pepper
  • 2 - 4 Tbsp olive oil, or safflower oil
  • 1 bay leaf
  • 1 tsp gr. cumin
  • 2 tsp gr. coriander
  • 1 tsp gr. fennel
  • 1/2 tsp powdered turmeric
  • pinch cayenne or more, if you like HOT
  • Optional: pinch hing (asefetida)
  • 1 tsp salt or to taste
  • 6 cups water or vegan soup stock
  • Freshly ground pepper to taste
  • 2 Tbsp lemon juice
  • 1/4 cup chopped fresh cilantro


  1. Wash and rinse the dhal. Soak in hot water to cover for 1/2 an hour, or 2 hours in cold water
  2. Drain the dhal, place in a 10 quart stock pot, and cover with 6 cups of the water or soup stock
  3. Bring to a boil, skim the foam, add the bay leaf, and fresh ginger
  4. Add the chopped celery, yam and ginger to the dahl, and bring back to a boil
  5. Reduce heat to simmer, and cook covered for an hour or more, stirring occasionally. Add more water or stock if the soup seems too thick
  6. When the dhal is soft but still intact, fish out the bay leaf
  7. Heat the oil on low in a small frying pan. Mix in the dry spices and salt, and heat until they start to bubble - keep your eye on them so they don't burn
  8. Spoon a cup of liquid from the dhal, and stir into the spice mixture. Transfer all to the dhal soup and stir it in
  9. Add the chopped spinach if you're using it, and lemon juice. Cook for 5 - 10 minutes more until the spinach is thawed or wilted
  10. Serve garnished with fresh chopped cilantro

Crockpot Directions:

  1. Put the soaked, rinsed dhal in an 8-10 qt crockpot
  2. Add all other ingredients except spinach, cilantro and spices
  3. Add 6 cups of water or soup stock
  4. Cover and cook 6 - 8 hours on low
  5. Add more water or stock if the soup seems too thick
  6. Turn the crockpot heat setting to high
  7. Follow the above directions from #6, heating the oil, frying the spices, adding the spinach and lemon juice
  8. Reduce the heat setting to warm or off

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