soup Archives - Cumin and Yin https://cuminandyin.com/tag/soup/ A Yummy Universe Mon, 19 Dec 2022 15:15:58 +0000 en-GB hourly 1 https://cuminandyin.com/wp-content/uploads/2023/10/cropped-Beet-salad-3-32x32.jpg soup Archives - Cumin and Yin https://cuminandyin.com/tag/soup/ 32 32 Mung Bean Dal with Eggplant https://cuminandyin.com/mung-bean-dal-with-eggplant/?utm_source=rss&utm_medium=rss&utm_campaign=mung-bean-dal-with-eggplant https://cuminandyin.com/mung-bean-dal-with-eggplant/#respond Wed, 30 Sep 2020 18:25:23 +0000 https://cuminandyin.com/?p=1672 Dal, daal, dhal or dhal – However spelled, this mung bean dal with eggplant will take your tasting palate into heaven. It is my absolute favourite dal! The roasted eggplant adds a delicious creaminess to the texture and such a rich taste. Variating your dal …

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Dal, daal, dhal or dhal

– However spelled, this mung bean dal with eggplant will take your tasting palate into heaven. It is my absolute favourite dal! The roasted eggplant adds a delicious creaminess to the texture and such a rich taste.

Mung bean dal with eggplant

Variating your dal

I like to experiment with the beans and lentils I am using to make dal. Making this recipes was simply because we had an eggplant which had to be used, and voilà, here I had my new favourite dal.

More yummy dal recipes:

Mung bean dal with eggplant
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Mung Bean Dal with Eggplant

The best dal I have ever made is this Mung Bean Dal with Eggplant. It has an amazing texture and such a rich taste. Enjoy!
Course Dinner, soups
Cuisine Indian
Total Time 40 minutes
Servings 2 people
Author Luna Linnemann

Ingredients

  • 250 g raw mung beans (or two cans of precooked)
  • 1 eggplant
  • 2 medium onions
  • 3 garlic cloves
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 50 g fresh ginger
  • 2 tsp ground turmeric
  • 1 tsp strong paprika
  • 1 dl fresh parsley or cilantro (loosely packed)
  • 2 tsp pepper
  • 1 dl water

Instructions

  • Soak the mung beans for 8-12 and cook according to instructions (or use two cans of presoaked and precooked ones).
  • Turn on the oven at 160°C and cut the eggplant into small cubes (~2 cm). Place them on a baking tray with baking paper and toss some oil (optional) and salt over them and bake for about 20 min (until turning golden brown).
  • Meanwhile cut the onions, garlic and grate the ginger. Add to a pot with some oil and the rest of the spices (except the fresh parsley) and fry for 5 minutes.
  • Add the mung beans, roasted eggplant pieces and water and let it cook until the mung beans get a bit mashed. You might need to add a bit more water.
  • Serve with fresh parsley or cilantro.
  • Enjoy with rice or some lovely naan bread.

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]]> https://cuminandyin.com/mung-bean-dal-with-eggplant/feed/ 0 One Pot Yellow Split Pea Dal https://cuminandyin.com/one-pot-yellow-split-pea-dal/?utm_source=rss&utm_medium=rss&utm_campaign=one-pot-yellow-split-pea-dal https://cuminandyin.com/one-pot-yellow-split-pea-dal/#respond Wed, 01 Jul 2020 10:18:00 +0000 https://cuminandyin.com/?p=1381 Dal is always a winner and this one pot yellow split pea dal sure is too. It is super easy to cook and very filling.

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Dal is always a winner and this one pot yellow split pea dal sure is too. It is super easy to cook and very filling.

One Pot Yellow split peas dal
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One Pot Yellow Split Pea Dal

A super easy and yummy indian dal with yellow split peas, parsley and peas for a twist to the classic red lentil dal. Goes well with a yoghurt dressing and papadums.
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour
Servings 2 people
Author Luna Linnemann

Ingredients

  • 200 g yellow split peas (~2.25 dl)
  • 7.5 dl water *
  • 2 medium onions
  • 3 garlic cloves
  • 1 chili (depends on strength)
  • 2 tsp garam masala
  • 2 tsp cumin seeds / ground cumin
  • 50 g fresh ginger *
  • 2 tsp turmeric powder *
  • 1 tsp fenugreek powder (optional)
  • 1 tsp mustard powder (optional)
  • 1-2 tsp salt
  • 2 tsp pepper
  • 2 dl fresh parsley
  • 1 dl frozen peas

Serving suggestion (optional)

  • Serve with a raita dressing and some papadums.

Instructions

  • Rinse the yellow split peas and add them to a large pot with the water.
  • Chop the onions, garlic cloves and chili and add to the pot.
  • Grate the ginger and add it to the pot with the rest of the ingredients (except the parsley and frozen peas). Bring to a boil and let it simmer for about 40 min – 1 hour. (Depends on the texture you desire for the split peas) Make sure to stir a bit towards the end to keep it from sticking/burning to the bottom of the pot.
  • 5 minutes before its done, add the chopped fresh parsley and frozen peas.
  • Enjoy with a yoghurt dressing and some papadums or rice.

Notes

* You can use 5 dl water instead of 7.5 for less soup-like texture.
* Use organic fresh ginger and turmeric to avoid peeling before grating.
* If you only have ginger powder use 1 tsp. 
* If you have fresh turmeric use about 25 g.

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