Yellow Split Moong Dal and Methi Soup

*Raw Yellow Split Mung Dal - 1.5 cup
Ginger, ground, 1 tbsp
*asafoetida (hing), 0.25 tsp
Red Ripe Tomatoes, 2 cup, chopped or sliced
Fenugreek Leaves Raw, 1 oz
*Methi (Fenugrik) Leaves, 2 oz
*Ground tumeric, 1 tbsp
*1/8th tsp Paprika, 1 serving
*Fenugreek seeds / Methi seeds, 1 tsp
*Cumin seed, 1 tbsp (remove)
*Coriander Seed, Ground (1 Tbsp), 1 tbsp
*100% pure Canola Oil, 2 tsp
*mustard seeds, 1 tsp
Water, tap, 1 cup (8 fl oz)
Lemon 1 fruit (2" dia)

Wash 1 cup yellow moong dal and cook with 3 glasses of water in a pressure cook
Switch off stove and let it cool
Once cool, add 1 cups of water to make it like a soup based on the consistency. (If you want you can add more water to make it look like a soup)
Grate 1 inch ginger and add to the dal
Add Hing 1 tsp to the dal
Switch the stove on and let it boil
Slice tomato and add to dal
Cut methi leaves and add to dal
Let it boil for 10 min
Add tumeric powder, chilli powder and garam masala
In another pot heat 2 tsps of oil
Add cumin seeds
Splutter mustard seeds
Add dal to the tadka and cook on medim flame for 10 to 15 min
Add Lemon juice in the end and swtich off the stove
Serve hot with rice, chapathi or as soup


Serving Size: 1 Cup

Number of Servings: 4

Recipe submitted by SparkPeople user PCHARY.