Yellow dhal and peanut soup with coriander

Name: Yellow dhal and peanut soup with coriander
Total time: 45 min
Yield: Serves 4
Ingredients: 300g moong dal or (yellow split mung beans); 1 litre vegetable stock; 200ml coconut milk; sunflower oil; ½ tsp mustard seeds; 6 curry leaves fresh or frozen; 1 green chilli deseeded and finely chopped; 2 tsp tamarind paste; ¼ tsp ground turmeric; 1 tsp brown sugar; 2 tbsp roasted peanuts chopped; 2 tbsp coriander coarsely chopped; 2 tbsp roasted peanuts coarsely chopped

Published: March 25, 2015 at 3:08 PM

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Serves 4

Easy

Total time: 45 mins

A star rating of 5 out of 5.1 ratingRate

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Although this soup is rustic and chunky, you may prefer it smoother. If so, simply blitz it in a blender. Moong dal are easy to cook as they don’t need prior soaking. Buy from Asian grocers or larger supermarkets

Vegetarian

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Alternatives

Complete the dish

Try this yellow dhal soup then check out our tarka dhal, lentil curry, sweet potato and lentil curry and coconut dhal with crispy paneer. For more inspiration, see our collection of dhal recipes.

Ingredients

Nutrition

300g moong dal or (yellow split mung beans)
1 litre vegetable stock
200ml coconut milk
sunflower oil
½ tsp mustard seeds
6 curry leaves

fresh or frozen
1 green chilli

deseeded and finely chopped
2 tsp tamarind paste
¼ tsp ground turmeric
1 tsp brown sugar
2 tbsp roasted peanuts

chopped

TO SERVE

2 tbsp coriander

coarsely chopped
2 tbsp roasted peanuts

coarsely chopped

Nutrition: per serving

kcal433
fat19.7g
carbs41.2g
fibre3g
protein24g
salt0.5g

Method

step 1

Put the moong dal in a lar ge pan, cover with the stock and bring to the boil. Reduce the heat and simmer for 40–45 minutes, or until the moong dal are softened and slightly mushy. Add the coconut milk. The soup should be of a thick but sloppy consistency.
step 2

Meanwhile, heat 2 tbsp oil in a small frying pan over a medium-low heat, then add the mustard seeds. When they begin to pop, add the curry leaves and chilli. Reduce the heat to low and fry gently for 20 seconds to allow the oil to become infused with the flavours.
step 3

Stir in the tamarind, turmeric, sugar and 100ml water. Bring to the boil. Add the peanuts and a little salt and simmer for 2 minutes. Add to the moong dal and stir.
step 4

Divide between bowls. Sprinkle over the coriander and the coarsely chopped peanuts. Serve immediately.

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