Chef:  Katie Mae  
Makes:  2½ quarts
Prep Time:  10 minutes                                     Cook Time:  1 hour                                    

 

 

INGREDIENTS

  • 6–7 cups water*
  • 1 cup moong daal (mung beans), soaked overnight
  • 1 cup split chana daal (yellow split peas)
  • 1 cup green split peas
  • 15 oz fire-roasted tomatoes, no salt added
  • 1½ carrots diced, medium (about 8 oz)
  • 1 red onion, chopped (about 7 oz)
  • 1½ tablespoons fresh ginger, minced
  • 1½ tablespoons curry powder
  • 1 tablespoon chili powder
  • ¼ teaspoon cayenne pepper
  • 2 bay leaves
  • 1 lemon, juiced
  • cilantro for garnish

DIRECTIONS

  1. Put everything in the large soup pot over medium-high heat. Cover and bring to a boil.
  2. Once boiling, reduce heat to a strong simmer. 
  3. Let the soup cook for 1 hour, stirring occasionally. 
  4. Taste the daal. You may want to let it cook longer depending on how tender you like the beans.
  5. When the daal is ready, remove the bay leaves. 
  6. Ladle into individual bowls and garnish with cilantro.

TIPS

  1. The water amount depends on the cooking method, time, and the desired consistency. On the stovetop, I usually use 7 cups of water. In the pressure cooker, I only use 6 cups.
  2. To cook this soup in an electric pressure cooker, add all ingredients to the pressure cooker. Set it to soup mode with a 22 minute cook time. 
  3. When the timer goes off, manually release the pressure knob. 
  4. When pressure is released remove lid and serve.
  5. Stores 1 week in fridge

Inspired by Susie Krandel RN                                                                                                            
Find more recipes from Katie Mae at PlantzSt.com

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