Top | Crockpot

Indian Mung Dhal Vegetable Soup

(recipe, Carrie Stewart)


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Ingredients

  1. * 2 cups mung dhal (split mung beans)
  2. * 1 large yam, peeled and chopped in bite sized pieces
  3. * 2 stalks celery, washed and sliced thin
  4. * Optional: 2 cups washed, chopped fresh spinach or frozen spinach
  5. * 1 - 2 Tbsp fresh minced ginger
  6. * Optional: For more heat, add 1 - 2 Tbsp fresh minced jalapeño pepper
  7. * 2 - 4 Tbsp olive oil, or safflower oil
  8. * 1 bay leaf
  9. * 1 tsp gr. cumin
  10. * 2 tsp gr. coriander
  11. * 1 tsp gr. fennel
  12. * ½ tsp powdered turmeric
  13. * pinch cayenne or more, if you like HOT
  14. * Optional: pinch hing (asefetida)
  15. * 1 tsp salt or to taste
  16. * 6 cups water or vegan soup stock
  17. * Freshly ground pepper to taste
  18. * 2 Tbsp lemon juice
  19. * ¼ cup chopped fresh cilantro

Steps

  1. Directions:
  2. 1. Wash and rinse the dhal. Soak in hot water to cover for ½ an hour, or 2 hours in cold water
  3. 2. Drain the dhal, place in a 10 quart stock pot, and cover with 6 cups of the water or soup stock
  4. 3. Bring to a boil, skim the foam, add the bay leaf, and fresh ginger
  5. 4. Add the chopped celery, yam and ginger to the dahl, and bring back to a boil
  6. 5. Reduce heat to simmer, and cook covered for an hour or more, stirring occasionally. Add more water or stock if the soup seems too thick
  7. 6. When the dhal is soft but still intact, fish out the bay leaf
  8. 7. Heat the oil on low in a small frying pan. Mix in the dry spices and salt, and heat until they start to bubble - keep your eye on them so they don't burn
  9. 8. Spoon a cup of liquid from the dhal, and stir into the spice mixture. Transfer all to the dhal soup and stir it in
  10. 9. Add the chopped spinach if you're using it, and lemon juice. Cook for 5 - 10 minutes more until the spinach is thawed or wilted
  11. 10. Serve garnished with fresh chopped cilantro
  12. Crockpot Directions:
  13. 1. Put the soaked, rinsed dhal in an 8-10 qt crockpot
  14. 2. Add all other ingredients except spinach, cilantro and spices
  15. 3. Add 6 cups of water or soup stock
  16. 4. Cover and cook 6 - 8 hours on low
  17. 5. Add more water or stock if the soup seems too thick
  18. 6. Turn the crockpot heat setting to high
  19. 7. Follow the above directions from #6, heating the oil, frying the spices, adding the spinach and lemon juice
  20. 8. Reduce the heat setting to warm or off