[CH] Yellow mung dal soup w/basil and chiles
raincrone@juno.com
Sun, 19 Nov 2000 22:02:04 -0500
-Begin Recipe Export- QBook version 1.00.14
Title: Yellow Mung Dal Soup with Basil and Chiles
Keywords: Soups, main dishes, vegan, chiles
Yield: 8 Servings
1 c Yellow mung dal
10 c Water
1/2 ts Ground turmeric
1 Tomato; chopped
1/4 c Chopped fresh basil, or more
8-10 Serrano chiles or more, chopped
2 ts Salt
2 Tb Vegetable oil
1 ts Ground cumin
1/2 c Minced onion
1 c Cooked basmati rice
Additional chopped basil and chiles
Rinse dal well under cold water. Transfer to large pot. Add
water; let stand 15 minutes.
Bring 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, basil, chiles 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. Add onion to soup and simmer 5 minutes. Adjust soup
seasoning. To serve, place 2 tablespoons of rice
in each bowl. Ladle soup over rice; garnish with basil and chiles.
Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987)
--Typed by Karen Mintzias
-End Recipe Export-
Keep on rockin',
Rain
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