Yellow Lentil Dal Stewsoup With Carrots And Zucchinibrussels Sprouts Mung Daal Recipes

YELLOW LENTIL DAL STEW/SOUP WITH CARROTS AND ZUCCHINI/BRUSSELS SPROUTS (MUNG DAAL)

Steps:

• In a deep pan or pressure cooker, add oil and heat on medium
• Add mustard seeds an wait for them to sputter.
• Add the asafoetida, fennel seeds and curry leaves and mix. Cook for half a minute
• Add the chilli and garlic and cook for 5-7 minutes stirring frequently till the garlic browns up evenly.
• Add in the carrots and Zucchini or Brussels Sprouts or both. You can add some other veggies per preference. Cook for a minute.
• Add the tomato, turmeric and cook for 2-3 minutes until tomatoes get mushy,
• Drain the lentils and add them to the pan, add salt, and water and mix well.
• Pressure cook for 1 whistle (5 minutes on high pressure after pressure indicator turns on) or cook covered on low for 20-30 minutes until the lentils are tender and mushy.
• Serve hot topped with chopped cilantro leaves or red chili flakes, with Roti/Naan Indian flat bread, Rice, dry veggie subzis or as a soup with garlic bread.
• To refresh the daal the next day, in a small pan, add a teaspoon of oil, heat on medium, add 1/4 teaspoon mustard seeds, 3-4 curry leaves and chili flakes. Wait for the mustard seeds to sputter. Pour this over the heated Daal and serve.

YELLOW MUNG DAL SOUP - DAL SHORBA

Steps:

• Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
• Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
• Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
• Add the turmeric.
• Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
• Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
• In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
• Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
• This made two servings for me, but will probably make 3 to 4 for others.