Saturday, July 30, 2011

Kalachandji's: Yellow Mung Dal Soup


Tonight I went to an amazing little vegetarian restaurant that is nestled inside an Indian temple.  All of the food is Ayurvedic, which means no meat, fish, eggs, onion, or garlic.  But that doesn't mean it's tasteless.  The food is surprisingly good.  They even had something like looked like a quiche, but without eggs...I'm curious how they made it.  For dinner I had some soup, cabbage, beans, steamed vegetables, fritters, brown rice, spinach, eggplant, and brown bread.  Yum!

Yellow Mung Dal Soup
From Kalachandji's Restaurant as seen in The Dallas Morning News, February 2007

1 cup yellow mung dal (mung beans, shelled and split)
⅓ teaspoon turmeric
1½ teaspoons salt
6 to 8 cups water
2 teaspoons ginger, minced
1 teaspoon jalapeño, minced
2 teaspoons ground coriander
1½ teaspoons cumin seeds (divided use)
2 zucchini, cubed
2 tablespoons ghee or oil
2 teaspoons mustard seeds
1 teaspoon hing (asafoetida)
A few curry leaves
2 to 3 teaspoons cilantro, finely chopped
Lemon juice to taste

Wash dal and drain. Combine dal, turmeric, salt and water. Bring to boil and simmer until half-cooked (about 20 minutes), removing foam that accumulates on top. Add ginger, jalapeño, ground coriander, 1 teaspoon cumin seeds and cubed zucchini. Continue simmering, stirring occasionally to keep from sticking.

When dal is soft, whisk to smooth consistency. Heat ghee or oil in small saucepan. Add mustard and remaining cumin seeds. When they crackle, add hing and curry leaves, and add to dal.

Stir well, garnish with cilantro and serve hot.

Makes 6 servings.

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