ROASTED MUNG DAL & COCONUT SOUP
This Yellow Mung Lentil and Coconut Soup is silky and delicious. Made with toasted Lentil and few simple ingredients, this recipe comes together quickly yet tastes gourmet.
Ingredients
- 3/4 Cup Yellow Mung Dal
- 1/4 Cup Celery chopped
- 1 Onion chopped
- 6-7 Garlic cloves chopped
- Green Chillies chopped (to taste)
- 1/4 tsp Turmeric
- 10-12 Coriander Stems
- 3 Cups Water
- Salt to taste
- 1 tbsp Oil
- 1/2 Cup Coconut Cream
- Juice of 1 Lime
Instructions
- To a cast iron skillet add the Mung Dal and sautee on a low flame for 10-12 minutes until toasty and fragrant
- Transfer to a plate and keep aside
- Add Oil to a pan. Once hot, add Celery, Onion and Garlic and cook until translucent
- Add slit Green Chillies and Turmeric and sautee for few seconds
- Add roasted Mung Dal, Water and Salt Cover and bring to a gentle simmer. Continue to cook for 15-20 minutes until soft
- Blitz the Soup to fine consistency with a hand blender or food processor.
- Run the Soup through a seive if you would like a smooth velvety consistency
- Transfer the Soup to a sauce pan and bring to a gentle simmer. Add Coconut Cream and mix well.
- Add lemon juice, mix well and serve hot