Hello everyone again! After my previous post about a wonderful Vegan Roast Cauliflower Curry, here’s another #vegan Indian inspired recipe. You’ll have to bear with me, as once I cook Indian, I prepare at least 3 different dishes. It has to be a proper curry feast, right?
This is one of the quickest dal soups I’ve ever made. If you do not find Moong Dal (yellow split lentils), you can use yellow split peas, yellow split chickpeas, or red lentils, which will work just fine in terms of taste but may take slightly longer to cook (just follow the instructions on the package).
To enrich this soup, I added what it is called tadka, which translates as “tempering.” It is a very common technique in Indian cuisine, where spices and/or seeds are briefly roasted in oil or ghee in order to release their essential oils, thus making their flavour more aromatic. The tadka is added to the dish as a finishing touch.
Moong Dal Soup with Cumin Tadka
For the Moong Dal
For the tadka
Put the dal in a large pot, add the water, salt, and turmeric and bring to boil. Simmer on low heat for 20 minutes or until the lentils are soft and mushy. Turn off the heat and set aside, covering with a lid to keep the soup warm.
To make the tadka
Heat the oil in a small pan and add the cumin seeds. Once they start to sizzle, add the chillies and curry leaves. After a few seconds, add the parsley, turn off the heat and toss well.
Immediately pour the tadka over the soup and serve.