Yellow Lentil Soup: Vegan Comfort Food

Ingredients

• 1/3 cup split yellow mung daal ((split and skinless green gram/green mung bean))
• 1/3 cup split Toor daal ((split and skinless pigeon pea))
• 1.5 cups water
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt or to taste
• 1 teaspoon oil
• 1/2 teaspoon mustard seeds ((Raee))
• 1/4 teaspoon nigella seeds
• 1/4 teaspoon cumin seeds
• pinch of asofetida ((hing))
• 5 curry leaves
• 1/2 Serrano chili pepper or any chili pepper chopped
• 4-5 cloves of garlic chopped
• 1/4 medium onion chopped
• Cilantro for garnish

Steps

1. 1

   Soak the lentils in warm water for an hour to overnight.

2. 2

   In a pressure cooker or pan, heat the oil on medium heat until hot on medium low heat.

3. 3

   Add mustard(raee) seeds and after a few seconds of sputtering, add cumin(jeera) and nigella(Kalonji) seeds.

4. 4

   Add in the asofetida(hing) and curry leaves and mix.

5. 5

   Add in the chili and garlic and cook till garlic is golden brown.( 1-2 minutes)

6. 6

   Add in onions and cook until translucent.(3-4 minutes)

7. 7

   Rinse the soaked daal and add it to the pan with the water, salt, 1/4 teaspoon sugar(optional) and turmeric.

8. 8

   Mix well. Cook for 2 whistles in pressure cooker or Cook covered for 20-25 minutes if in pan.

9. 9

   Serve hot garnished with cilantro and lime wedges !. Serve with basmati rice or as a side dish with Roti, pickles, one or two vegetable stir fry dishes and a salad of onions and cucumbers tossed in lemon juice, salt and black pepper!. Theres your complete indian meal!

10. 10

    You can also serve this as dip with some nice crusty bread. Add some lime juice, olive oil, chopped cucumber and garam masala on the dip!