Olive Magazine
Yellow Dal Recipe with Peanuts and Coriander

Yellow dahl and peanut soup with coriander

Published: March 25, 2015 at 3:08 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Vegetarian

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.


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


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


  • 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.

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