MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mung Dahl
Categories: Crockpot, Indian, Soups
Yield: 8 Servings

1 c Mung dhal
- (split mung beans)
1 lg Yam;
- peeled, chopped in
- bite sized pieces
2 Celery ribs;
- washed, sliced thin
2 c Fresh spinach;
- washed, chopped, or
- frozen (optional)
1 tb Fresh ginger;
- up to 2 tb, minced
1/2 Jalapeno pepper;
- whole or chopped fine
- (optional)
2 tb Olive oil or safflower oil
1 Bay leaf
1 ts Ground cumin
2 ts Ground coriander
1 ts Ground fennel
1/2 ts Powdered turmeric
1 pn Cayenne; or more
1 pn Hing (asefetida) (optional)
6 c Water or vegan soup stock
1 ts Salt
Pepper;
- fresh ground, to taste
2 tb Lemon juice
1/4 c Fresh cilantro; chopped

Preparation time: 20 Minutes
Cook time: 6 hours crockpot, 1 hour stove top

Wash and rinse the dhal. Soak in hot water to cover for 30 minutes,
or 2 hours in cold water.

Drain the dhal, place in a large stock pot, and cover with 6 cups of
water or soup stock.

Bring to a boil, skim the foam, add the bay leaf, and fresh ginger.

Add the chopped celery, yam, ginger, and optional jalapeno pepper,
if you want it, to the dahl, and bring back to a boil.

Reduce heat to simmer, and cook covered for an hour or more, stirring
occasionally. Add more water or stock if the soup seems too thick.

When the dhal is soft but still intact, fish out the bay leaf.

Heat the oil on low in a small frying pan. Mix in the dry spices and
salt, and heat until they start to bubble--keep your eye on them so
they don't burn.

Spoon a cup of liquid from the dhal, and stir into the spice mixture.
Transfer all to the dhal soup and stir it in.

Add the chopped spinach if you're using it, and lemon juice. Cook for
5 to 10 minutes more until the spinach is thawed or wilted.

Serve garnished with fresh chopped cilantro.

Crockpot Directions:

Put the soaked, rinsed dhal in an 8 to 10 qt crockpot.

Add all other ingredients (including optional jalapeno pepper) except
spinach, cilantro, and spices.

Add 6 cups of water or soup stock.

Cover and cook 6 hours on low.

Add more water or stock if the soup seems too thick.

Turn the crockpot heat setting to high.

Follow the above directions from #6, heating the oil, frying the
spices, adding the spinach and lemon juice.

Reduce the heat setting to warm or off.

Per 236 g serving: 147 cal, 22 g carbs, 4 g fat, 424 mg sodium, 4 g
fiber, 6 g protein, low Cholesterol

Recipe by Catherine M.

Recipe FROM: <https://web.archive.org/web/20180724034234/
http://www.savvyvegetarian.com/vegetarian-recipes/
mung-dhal-vegetable-soup.php>

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