Home

Photos

Area Attractions

Area Recreation

About Us

Links

Family recipes

 

 

Hedden Family Recipes

Moong (mung) dal soup

Adapted from the recipe of Barkha and Floyd Cardoz

Ingredients:

  • 1 cup yellow moong dal or equal parts moong and tur dal
  • 1 teaspoon grated fresh ginger root
  • 1 green chile such as jalapeño, split lengthwise
  • 1½ teaspoon turmeric powder
  • 3 cups vegetable bouillon
  • 3 Tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • ¼ teaspoon hing (asafoetida)
  • ½ teaspoon chile powder
  • 2 whole dry red chiles
  • 1 teaspoon garam masala
  • 2 Tablespoons fresh lemon juice

Directions:

  1. Wash dal and then soak in water for at least 30 minutes. Drain
  2. Put drained dal, 3 cups water, ginger root, green chile, and turmeric in a sauce pan with a lid. Bring to a boil, skim off any froth, and then cook until lentils are soft to the touch (about 20 minutes).
  3. Use a standing or hand-held blender to blend lentils into a smooth puree. If using a standing blender, blend in batches: fill blender no more than about half way for each batch. If blending is done in a standing blender, return blended dal to sauce pan. Heat on low heat. Add enough vegetable bouillon to bring soup to the desired consistency. Bring to a simmer.

    4. Tarka step

  4. In a small pan heat vegetable oil over medium-low heat. Add cumin seeds. Once they start popping, add hing and dry red chiles. Cook until fragrant (1-2 minutes). Add chile powder and garam masala. Cook, stirring constantly, to bloom spices (1-2 minutes).
  5. Pour most of the tarka over cooked dal. Cover and cook, stirring so dal doesn't stick to bottom of pot, to meld flavors (5 minutes)
  6. Stir lemon juice into dal and drizzle each portion with remaining tadka. This can be served as is, or over can be served as is, or over a slice of crusty bread placed in the bottom of each bowl for added heft.