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Yellow Mung Dal Soup

ethnic, soups, vegan

1 cup yellow mung dal
10 cup water
1/2 teaspoon ground turmeric
1 small tomato; chopped
1/4 cup chopped fresh cilantro
2 serrano chilies; halved
2 teaspoon salt
2 tablespoon vegetable oil
1 teaspoon ground cumin
1/2 cup minced onion
1 cup cooked basmati rice
1 additional chopped cilantro

Rinse dal well under cold water. Transfer dal to large pot. Add water; let stand 15 minutes. Bring dal to a boil, skimming foam from surface. Add turmeric. Reduce heat, cover partially, and simmer 30 minutes. Mash dal with a potato masher or egg beater. Stir in tomato, 1/4 cup cilantro, chilies and salt. Cover soup and simmer for 15 minutes. In the meantime, heat oil in heavy small skillet over medium heat. Add cumin and stir 1 minute. Add onion and cook until lightly browned, stirring often, about 12 minutes. Add onion to soup and simmer 5 minutes. Remove chilies. Adjust soup seasoning. To serve, place 2 tablespoons of rice in each bowl. Ladle soup over rice; garnish with cilantro. Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987) Typed for you by Karen Mintzias

Yield: 8 servings

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