Moong Dal is a traditional Indian pulse, it is a yellow split pea with the hull removed. It has a sweet and nutty flavor to it and makes a perfect addition to any vegan, gluten free diet as a quick cooking source of vegetable protein. This is one of my most favorite of the lentils. The soup cooks relatively fast and has a tremendous amount of flavor.
CURRIED MOONG DAL SOUP
1-1/2c moong dal, (yellow split peas) washed and drained
1 large onion, coarsely chopped
2t chipotle powder
1/4t black pepper
1/2t cayenne pepper
1 vegetable bouillon cube (or veggie broth to replace the water)
3T extra virgin olive oil
4c boiling water
1T mild curry powder
2t cumin powder
1t salt or to taste
1/2c fresh cilantro, minced
Bring 6c of water to a boil in case you need more water
In a large soup pot, add the olive oil and sauté the onions until golden and soft. Add the salt, chipotle powder, black and red pepper and the other spices. Add the split peas, mixing them into the vegetables. Add the boiling water, the bouillon cube (or broth). Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last few minutes of cooking, add in the fresh cilantro.
Serve with fresh cilantro sprinkled on top.
At this point, the soup is delicious as is or can be pureed to make a lovely, smooth, soup.
FOR PUREED SOUP:
In batches, in a blender or vitamix*, puree the split pea soup. Adjust the seasonings before serving.
*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.