Two Gentle Golden Mung Soupy Dals | Sada Moong Dal and Kara Moong Dal

Especially good for sensitive times.

Golden Gentle Mung Dal Soup with Ginger and Cumin

Sometimes we want a break from spice heat, right? We want to be coddled by our food. We are feeling a little sensitive, a little vulnerable, and long for something gentle and delicious that will make us feel loved and supported and a little bit in heaven.

I have the dish for you.

You might like to browse all of Yamuna Devi’s recipes here, or check our Mung recipes here and here. We have a wealth of Indian recipes here and here, or use our index as a guide.

Golden Gentle Mung Dal Soup with Ginger and Cumin

 

In fact I have two such dishes for you. Same ingredients, different seasoning procedure, two different tastes, both oh so delicious. Differences in tastes in Indian food can be achieved with very subtle variances in the way ingredients are treated. It is a key characteristic of Indian food.

Both dishes are also wonderful when you are ill and need to lighten the load on your digestive system. Easy to prepare, easy to digest, light in nature and perfect for any season. They can be eaten as soup or as a dal over rice.

They are such subtle dishes. Golden. Delicious. Simple. Heaven sent.

Gentle Mung Dal | Sada Moong Dal

Source : Lord Krishna’s Kitchen
Cuisine: Indian
Prep time: 25 mins
Cooking time: 1 hr
Serves: 4 – 6 people, depending how you use it

ingredients
1 cup split mung dal, without skins
6.5 cups (1.5 litres) water
1 tspn turmeric
2 tspns ground coriander
1.5 tspns grated ginger (or mashed in mortar and pestle)
1 mild green or red chilli (or as desired)
salt to taste
2 Tblspn green coriander/cilantro or fresh parsley, chopped

for taka
2 Tblspn ghee
1 tspn cumin seeds

method
Rinse the mung beans under several changes of water.

Place the mung beans in a large, heavy saucepan with the water, turmeric, coriander, ginger root and chilli. Stirring occasionally, bring to the boil, cover and boil gently until the dal is very soft and fully cooked. This can take up to an hour.

Remove from the heat and add salt. Beat with a whisk, beater or hand held blender until the dal is creamy smooth.

Prepare the tadka by heating the ghee in a small pan over moderate to high heat. When it is hot, toss in the cumin seeds and fry until golden brown. Pour the ghee and cumin into the dal soup, immediately cover and allow the seasonings to soak into the soup for 2 minutes.

Add the herbs, stir and serve.

Golden Gentle Mung Dal Soup with Ginger and Cumin

recipe notes
The ginger in these dishes, and the lack of complex spices, makes them very light on the digestive system and perfect for people recovering from illnesses. However they are so yummy, they need not be restricted to recuperation times.

The dal is thin and perfect for eating over rice or perhaps on its own – if a thicker dal is preferred, use less water or more dal.

Both of these dishes can form a light lunch or dinner. Serve with a wheat bread or rice and a vegetable.

Follow with a green salad with a serve of plain yoghurt.

Or serve as a first course to a gentle Indian meal consisting of non-spicy, dry dishes. Devi suggests Almond-Chickpea Pate with salad greens, Yellow Rice and Char-Flavoured Eggplant and Potatoes.

Golden Mung Dal: Kara Moong Dal

Source : Lord Krishna’s Kitchen
Cuisine: Indian
Prep time: 25 mins
Cooking time: 1 hr
Serves: 4 – 6 people, depending how you use it

ingredients
1 cup split mung dal, without skins
6.5 cups (1.5 litres) water
1 tspn turmeric
0.5 Tblspn ground coriander
0.5 Tblspn cumin seeds
salt to taste
2 Tblspn green coriander/cilantro or fresh parsley, chopped

for taka
2 Tblspn ghee
2 tspns grated ginger (or mashed in mortar and pestle)
1 tspn minced green or red chilli (or as desired)

method
Rinse the mung beans using several changes of water.

Place the mung beans in a large, heavy saucepan with the water, turmeric, and a dab of ghee. Stirring occasionally, bring to the boil, cover and boil gently until the dal is very soft and fully cooked.

Meanwhile, slowly dry roast the coriander and cumin seeds in a heavy frying pan for about 8 minutes. Remove and coarsely grind in a mortar and pestle, or crush with a rolling pin.

Remove the dal from the heat when cooked, and add salt and the roasted spices. Beat with a whisk, beater or hand held blender until the soup is creamy smooth.

Prepare the tadka by heating the ghee in a small pan over moderate to high heat. When it is hot, toss in the ginger root and chilli. Fry until golden brown. Pour the ghee, ginger and chilli into the dal soup, immediately cover and allow the seasonings to soak into the soup for 2 minutes.

Add the herbs, stir and serve.

 

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

12 thoughts on “Two Gentle Golden Mung Soupy Dals | Sada Moong Dal and Kara Moong Dal”

  1. As far as I’m concerned, you can’t go wrong with dal whatever the need of the moment. Of course, I’m probably biased but there is always something you can make with the variety of dals, whether spiced or simple.

    You are so right. Dal is an anytime, anywhere dish.

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  2. I have made this recipe countless times. It’s just perfect! I so treasure my copy of Lord Krishna’s Cuisine.

    Hi Lisa, good to hear from someone else who has made this recipe. I made it 2 days in a row, I loved it so much, and it reminded me of a dal I had in Tamil Nadu recently.

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  3. Thanks to Tried & Tasted event, I am back to your blog – exploring and admiring the lovely dishes you have created here. Right now, I am making your Urad Tamatar Dal. Will let you know how it turned out to be.🙂

    I see that you haven’t blogged since June. Hope to see you back in action soon,.

    Best
    Siri

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  4. this is such a great post- i am so lazy about posting about dal, it’s one of those things you make everyday but have never measured, so how to write a recipe post! e brava to you for writing it down. i need some motivation to pencil mine down, too. cant believe you’ve been writing/blogging for 11 years. i am but 2 weeks into the blogging world. best wishes, shayma

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