Updated: May 3
See the video on Instagram @carrie.lavie
1 1/2 cups moong dal (split mung bean), soaked overnight and drained
6 cups water
1 tsp turmeric
A good pinch of hing
1 tsp himalayan rock salt
1/4 tsp dry ground ginger
1 tbsp olive oil
1 small zucchini, chopped into bite sized pieces
1 small onion, chopped
1 stalk of celery, chopped
3 cloves garlic, chopped fine
1 tbsp fresh ginger, chopped fine
1 tsp cumin seed
1/2 tsp mustard seed
1 tsp ground cumin
1 tsp ground coriander
A handful of fresh curry leaves
2 dried chilli peppers
1 tbsp ghee
Salt and pepper to taste
Chopped fresh cilantro, fresh lime, and a drizzle of warm ghee to finish.
1. Bring the water, moong dal, turmeric, hing, salt, and dry ground ginger to a boil. Once boiling, reduce the heat to a simmer.
2. Meanwhile, heat the oil on medium heat in a large saucepan. Once hot, saute the cumin and mustard seeds until they pop. Add the onion, ginger, and garlic and saute until slightly golden.
3. Add the moong dal mixture to the vegetable mixture, stir and bring to a boil. Once there is a slight boil, reduce the heat to a low simmer, cover and allow to cook until a creamy, soft soup is formed. About 20 - 30 minutes.
4. Prepare the tadka by warming the ghee in a small pot or tadka pan. Add the curry leaves and chilli peppers. Fry for about 30 seconds then add to the soup. Mix well, season with salt and black pepper to taste.
5. Once served, drizzle with a bit of warm ghee, a few pinches of fresh cilantro, and a squeeze of fresh lime (or lemon).
Note: If you prefer, you can certainly serve this soup pureed!