Yellow dal and peanut soup with chopped peanuts and coriander

Name: Yellow dal and peanut soup with chopped peanuts and coriander
Total time: 45 min
Ingredients: 300g; 1 litre; 200ml; ½ tsp; 6, fresh or frozen; 1, deseeded and finely chopped; 2 tsp; ¼ tsp; 1 tsp; roasted peanuts 2 tbsp, chopped; coriander 2 tbsp, coarsely chopped; roasted peanuts 2 tbsp, coarsely chopped

45 minutes
serves 4
Easy

Although this soup is rustic and chunky, you may prefer it smoother. If so, simply blitz it in a blender. Moong dal are easy to cook as they don’t need prior soaking. Buy from Asian grocers or larger supermarkets.

March 25, 2015 at 3:08 pm

Ingredients

moong dal or (yellow split mung beans) 300g
vegetable stock 1 litre
coconut milk 200ml
sunflower oil
mustard seeds ½ tsp
curry leaves 6, fresh or frozen
green chilli 1, deseeded and finely chopped
tamarind paste 2 tsp
ground turmeric ¼ tsp
brown sugar 1 tsp
roasted peanuts 2 tbsp, chopped

to serve

coriander 2 tbsp, coarsely chopped
roasted peanuts 2 tbsp, coarsely chopped

Method

Step 1

Put the moong dal in a lar ge pan, cover with the stock and bring to the boil.

Reduce the heat and simmer for 40–45 minutes, or until the moong dal are softened and slightly mushy.

Add the coconut milk. The soup should be of a thick but sloppy consistency.
Step 2

Meanwhile, heat 2 tbsp oil in a small frying pan over a medium-low heat, then add the mustard seeds.

When they begin to pop, add the curry leaves and chilli.

Reduce the heat to low and fry gently for 20 seconds to allow the oil to become infused with the flavours.
Step 3

Stir in the tamarind, turmeric, sugar and 100ml water. Bring to the boil.

Add the peanuts and a little salt and simmer for 2 minutes. Add to the moong dal and stir.
Step 4

Divide between bowls. Sprinkle over the coriander and the coarsely chopped peanuts. Serve immediately.