YELLOW DAL SOUP RECIPE RECIPES

Steps:

• Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
• Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
• Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
• Add the turmeric.
• Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
• Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
• In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
• Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
• This made two servings for me, but will probably make 3 to 4 for others.

Steps:

• To make the dal, in a medium heavy saucepan, cover the dal with water. Swish the lentils around with your hand, then drain the water through a fine-mesh sieve. Return any dal from the sieve to the saucepan and repeat, washing, agitating, and draining, until the water runs absolutely clear. It will probably take 7 to 10 changes of water. Pour the 3 cups (710 ml) of water into the pot to cover the lentils. Bring to a boil over medium-high heat, skim any scum that rises to the surface, then lower the heat to maintain a simmer. Add the turmeric and cook until the dal is quite creamy, 45 to 60 minutes. Stir the dal regularly as it simmers or it can catch at the bottom of the pan and burn. If the dal starts to look dry before the lentils are cooked, add hot water (from the tap is fine). Season well with salt.
• About 20 minutes before the dal is done, make the tarka. Melt the ghee over low heat. Fry the cumin seeds for maybe 1 minute, until sizzling and fragrant. Add the onion and chile and cook, stirring, until the onion is very soft and translucent, 15 minutes. When the dal is ready, tip the tarka over the dal, stir to partially combine, then sprinkle the cilantro on top. Serve right away with lime wedges and naan or over rice.
• Melt 3 tablespoons ghee over low heat, then add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Fry for 1 minute. Add 1 minced onion and 3 minced garlic cloves and cook for 10 minutes, stirring often. Scrape in 1 teaspoon grated ginger and cook to take away some of its rawness, about 1 minute. Stir in 2 small tomatoes that have been diced, 1 or 2 green chiles split lengthwise, and 2 curry leaves (optional). Fry until the tomato starts to break up, 5 to 7 minutes more. Stir most of the mixture into the cooked dal and let simmer for 5 minutes. Check for seasoning, then tip the remaining tarka over the dal. Garnish with chopped cilantro.