Mung dal

Description

A hearty first course. In India, this soup is considered anti-inflammatory and is used for cleansing the body. Want to find out? Ladle into bowls and serve.

Instructions

1. 1

   Step 1

   Soak the peas and mung beans overnight or for at least 6 hours. Drain and rinse with water.

2. 2

   Step 2

   Pour oil into a deep skillet and heat over medium heat. Add cumin seeds, bay leaf, and dried red chili pepper, and sauté for a few seconds.

3. 3

   Step 3

   Add ginger, garlic, and onion, and sauté for 4-5 minutes, or until the onion becomes translucent.

4. 4

   Step 4

   Add all the spices and stir for a few seconds.

5. 5

   Step 5

   Add celery and tomatoes to the skillet, cook for 4-5 minutes until the vegetables are tender. Add the rinsed beans, salt, and water. Stir and cook until the beans become very soft.

6. 6

   Step 6

   Taste and adjust salt and spices. Add more chili spices if needed. Add more water if necessary. Serve hot with fresh coriander and rice.