Ingrédients pour Yellow Mung Dal Soup Dal Shorba
- 1 tablespoon ghee or oil
- 1 small onion, finely chopped
- 1/4 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1 teaspoon turmeric powder
- 1 cup yellow mung dal
- 4 cups water
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- Butter
- 1 teaspoon cumin seeds
- 1 pinch salt
- 1 squeeze lemon juice, for garnish
- fresh cilantro leaves, for garnish
- 1 pinch asafoetida (hing)
- 1/4 teaspoon garam masala
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Comment préparer Yellow Mung Dal Soup Dal Shorba
- Rinse 1 cup of yellow mung dal thoroughly under cold water.
- In a large pot or pressure cooker, combine the rinsed dal, 4 cups of water, 1 teaspoon of turmeric powder, 1/2 teaspoon of cumin seeds, and a pinch of asafoetida (hing).
- If using a pressure cooker, cook for 3 whistles or until the dal is completely soft. If using a pot, bring to a boil, then reduce heat and simmer for about 40-45 minutes, or until the dal is tender.
- While the dal is cooking, heat 1 tablespoon of ghee or oil in a small pan. Add 1/2 teaspoon of cumin seeds and let them splutter.
- Add 1 small finely chopped onion and sauté until golden brown.
- Add 1/2 teaspoon of ginger paste and 1/4 teaspoon of garlic paste and sauté for another minute.
- Stir in 1/2 teaspoon of red chili powder (adjust to your spice preference), 1/4 teaspoon of garam masala, and a pinch of salt.
- Sauté for 30 seconds until fragrant.
- Once the dal is cooked, mash it slightly with a potato masher or the back of a spoon, leaving some texture.
- Add the sautéed onion-spice mixture to the dal.
- Stir well and simmer for another 5-10 minutes to allow the flavors to meld.
- Garnish with fresh cilantro leaves and a squeeze of lemon juice before serving.
- Serve hot with roti or rice for a complete meal.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
19g
Fat
23g
Carbs
12g
