Mixed Dal Spicy Soup

There is very little that is more comforting for the chilly weather than a combination of mixed dals combined into a thick nourishing soup with warming spices. Quick and easy to make, with the delight of sweet tamarind in the mix, those who enjoy Indian creations will not be disappointed.

Earlier in the week, London was bombarded with record amounts of snow. Roughly 4 feet of snow in a matter of days. The city is still digging out and I continue to take refuge in my kitchen.

I'm sending this recipe to Priya who is hosting My Legume Love Affair this month, a most popular event started by my dear friend Susan of The Well Seasoned Cook.

Mixed Dal Spicy Soup

2 inch piece of Tamarind, soaked in 2 cups of hot water, and pressed through a strainer - reserve the tamarind water and discard the pulp
1/2 cup of toor dal, rinsed
1/2 cup of split mung beans, rinsed
1 tablespoon of peeled fresh ginger, finely chopped
3 fresh chilies, seeded and finely chopped
1 large tomato, chopped
1/2 teaspoon of turmeric
1 teaspoon of sea salt
4 cups of water
1 tablespoon of oil or butter or ghee
1 teaspoon of cumin seeds
1 teaspoon of black mustard seeds
a generous handful of dried curry leaves or 15 fresh curry leaves
2 tablespoons of chickpea flour
1/2 teaspoon of cayenne
1/2 teaspoon of asafoetida
1/4 of fresh parsley for garnish

In a large pot, combine the reserved tamarind water, another 4 cups of water, toor dal, mung beans, ginger, chillies, tomato, turmeric and salt and bring to a boil. Reduce the heat to low and simmer and cook, stirring occasionally, until the legumes are tender - roughly 45 minutes.

Heat the oil in a small sauce pan over medium high heat. When hot, add the cumin seeds and mustard seeds. Stir and fry until the mustard seeds begin to splutter and pop. Next add the curry leaves, chickpea flour, asafoetida and stir and fry for another few minutes. Mix into the dal soup and simmer for another 5 minutes to blend the flavors. Garnish with fresh parsley.

Do add some fresh spinach along with the dal if desired.

Serves 4 - 6

More delicious lentil recipes from Lisa's Vegetarian Kitchen:
Toor Dal Pumpkin Soup
Toor Dal Palak (Toor Dal & Spinach)
Mung Bean Paneer
Mung Tamarind Dal

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Audio Accompaniment: Tajmahal

Spicy Mung Beans with Tomato and Onions

Though my favorite bean is probably chickpeas, mung beans are a close second. The addition of fresh tomato and un-fried onion and green chilies add a nice crunch to this spicy dish. I have adapted the recipe from 1000 Indian Recipes. This extensive collection of delights was a gift from my dear friend Susan of The Well Seasoned Cook. As I noted before, this cookbook is not strictly vegetarian, but there are lots of vegan and vegetarian ideas for spice blends, condiments, starters and snacks, soups, salads, vegetables dishes, paneer, legumes, curries, breads, desserts and beverages. I particularly enjoy the wide range of recipes from various regions of India.

Spicy Mung Beans with Tomatoes and Onions

1 cup of mung beans, washed and soaked for a few hours
2 cups of water
1/2 teaspoon of turmeric
1 teaspoon of dried red chilies
1 teaspoon of sea salt
1/2 teaspoon of mango powder (amchoor)
a generous handful of fresh parsley
1 large tomato, finely chopped
1 small onion, finely chopped
1 - 2 fresh green chilies, finely chopped
2 tablespoons of olive or sesame oil
1 teaspoon of cumin seeds
1 tablespoon of ground coriander
1/2 teaspoon of cayenne

Drain the mung beans and rinse. Transfer to a medium size saucepan, along with the water, turmeric, salt and dried red chilies. Bring to a boil, reduce the heat to medium low and cover and simmer until the liquid is absorbed - roughly 30 minutes. Stir occasionally.

Stir in the mango powder and parsley and transfer to a serving dish. Gently mix in the tomato, onion and green chillies.

Heat the oil in a small saucepan over medium-high heat. When hot, toss in the cumin seeds and stir and fry until they darken a few shades. Add the coriander and cayenne, stir a few times and pour over the mung beans.

Serves 4 - 6.

Other Mung Bean dishes that you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Spicy Mung Bean Soup with Coconut Milk
Indian Sour Mung Bean Soup
Savory Mung Bean Pancakes

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Audio Accompaniment: Kwark