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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 265.0
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 653.6 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 10.7 g
  • Protein: 16.0 g

View full nutritional breakdown of Split mung dahl calories by ingredient
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Split mung dahl

Submitted by: JARICHAUST

Introduction

Hearty winter soup, easy to make and perfect for a lazy day. Accompany with crusty bread for a full meal, or use smaller portions for lunch or appetiser.

This recipe makes heaps of serves, but can easily be divided by 2 or 3 for a smaller group. Keeps for several days with an even better flavour on the 2nd day.
Hearty winter soup, easy to make and perfect for a lazy day. Accompany with crusty bread for a full meal, or use smaller portions for lunch or appetiser.

This recipe makes heaps of serves, but can easily be divided by 2 or 3 for a smaller group. Keeps for several days with an even better flavour on the 2nd day.

Number of Servings: 11

Ingredients

    3 cups split mung dal (although non-split is also ok) dried, not canned.
    18 cups water (4.5 litres)
    1 1/2 tsp tumeric
    3 tsp ground coriander
    6 tsp minced fresh ginger
    3 tsp fresh hot green chili, minced (or 2 1/2 tsp dried red chili)
    3 tbsp ghee or oil
    5 tsp cumin seeds
    1 tsp asafoetida powder (also known as hing)
    3 tsp salt
    6 tbsp fresh parsley or coriander (cilantro), chopped

Directions

Serves 11 - approximately 2 cup serves.

1. Wash, drain mung beans.
2. Place beans, water, tumeric, ground coriander, ginger and chili in large saucepan and bring to full boil. Stir well. Reduce heat, cover with lid and simmer 60 minutes (or 90 if you have the time) or until beans are soft (and falling apart).
3. Heat ghee or oil over moderate heat. Saute cumin seeds until they turn brown then add asafoetida and saute for a few more seconds. Pour into hot dahl.
4. Add salt and remove dahl from heat, allowing to sit for 5 minutes.
5. Add freshed herbs and stir well. Serve.

Number of Servings: 11

Recipe submitted by SparkPeople user JARICHAUST.






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