Moong Dahl & Carrot Soup
INGREDIENTS :
½ cup/100g whole moong dal (mung beans)
4 cups/1 litres water
2 medium carrots, peeled and roughly chopped
3 whole cardamom pods (peeled and seeds crushed)
½ heaped tsp cumin seeds
½ heaped tsp whole coriander seeds
handful fresh coriander, chopped
1 Tblsp finely chopped ginger
For the seasoning (voggarane):
1 Tblsp ghee/oil
1 dried chilli, torn in half
6 fresh curry leaves, optional
Pinch of asafoetida powder, optional
½ - 1 tsp fine rock salt
½ - 1 tsp jaggery
1 Tblsp finely chopped fresh ginger
¼ tsp freshly ground pepper
2 Tblsp fresh lemon juice (or more to taste)
Serve with rice and ghee
PREPARATION
Soak the moong dal earlier in the day to reduce cooking time.
Start by peeling and chopping the carrots into small pieces, then set them aside. Rinse the moong dal thoroughly in a bowl, swirling it in several changes of water until the water runs clear.
In a medium-sized soup pot, combine the rinsed moong dal, chopped carrots, water and cardamom pods.
Bring the mixture to a boil, then reduce the heat to maintain a rapid simmer. Partially cover the pot and allow it to cook for 30–40 minutes, or until the dal has broken down and become soft.
While the dal is cooking, prepare the spices. Dry roast the cumin and coriander seeds in a small pan over medium heat, stirring continuously until they turn golden and release a fragrant aroma. Transfer the toasted seeds to a mortar and pestle, or a spice grinder, and grind them into a coarse powder.
To make the seasoning:
Warm some ghee or oil in a small pan over low to medium heat. Add the dried chili pieces, fresh curry leaves, and a pinch of asafoetida powder. Fry the mixture for about 30 seconds, then remove it from the heat and set it aside.
Once the dal has softened, stir in the ground cumin and coriander, along with fresh coriander leaves and ginger.
Add the prepared seasoning to the soup and mix well. Finish by seasoning with salt, jaggery, freshly ground black pepper, and the juice of half a lemon.
Add more salt, lemon juice or pepper as needed. The combination of lemon and freshly ground pepper ties the flavors together beautifully, so don’t hesitate to enhance those elements.
To serve, place a spoonful of cooked rice in each bowl and ladle the soup over it. Drizzle a little ghee on top and finish with a sprinkle of freshly ground black pepper for a warm, nourishing meal.
