Yellow dahl and peanut soup with coriander
- Preparation and cooking time
- Total time
- Serves 4
- 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.