Try this yellow dahl soup then check out our lentil curry, sweet potato and lentil curry and dahl recipe. For more inspiration, see our collection of dahl recipes.
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
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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.
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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.
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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.
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Step 4
Divide between bowls. Sprinkle over the coriander and the coarsely chopped peanuts. Serve immediately.
Nutritional Information
- Kcals 433
- Fat 19.7g
- Carbs 41.2g
- Fibre 3g
- Protein 24g
- Salt 0.5g
