Moong Dal

Moong dal, or split mung beans, is available at Indian or Asian groceries. It is quick cooking, and gentle, creamy and satisfying tasting. It can be varied by adding other spices, or by varying the vegetables.

• 2/3 c moong dal
• 6 c water
• 1/2 tsp turmeric
• 1 tsp coriander
• 2 in piece kombu or kelp (optional)
• 2 slices ginger
• 1 tsp peanut or other oil

• 1-2 tbsp peanut oil
• 1/2 tsp cumin seeds
• 1 tsp salt or to taste

• 1-2 tbsp lemon juice

One or more of the following vegetables

• 1 zucchini sliced or chopped
• 1 med onion chopped
• 1 c chopped spinach (fresh or frozen)
• 1 grated carrot

Cook the moong dal with the water, the first group of spices and a touch of oil until done, about 45 minutes. Add salt to taste, then cook the cumin seeds in the oil until a darker brown. Add vegetables if desired and saute in the oil, then add to soup.

If you are using spinach, do not saute the spinach first - just add it to the soup after the oil and cook 2-3 minutes before adding lemon juice and serving.