Chef: Katie Mae
Makes: 2½ quarts
Prep Time: 10 minutes Cook Time: 1 hour
- 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
- Put everything in the large soup pot over medium-high heat. Cover and bring to a boil.
- Once boiling, reduce heat to a strong simmer.
- Let the soup cook for 1 hour, stirring occasionally.
- Taste the daal. You may want to let it cook longer depending on how tender you like the beans.
- When the daal is ready, remove the bay leaves.
- Ladle into individual bowls and garnish with cilantro.
- 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.
- 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.
- When the timer goes off, manually release the pressure knob.
- When pressure is released remove lid and serve.
- Stores 1 week in fridge
Inspired by Susie Krandel RN
Find more recipes from Katie Mae at PlantzSt.com