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Source(google.com.pk)

This healthful vegan soup is high in protein. Made with split Moong dal and flavored with hari cilantro chutney, moong dal soup is flavorful yet simple and easy to make.

serve 4.

Ingredients

For the Soup

1 cup split yellow Moong dal, washed (available in Indian grocery stores)

1 teaspoon salt

1/4 teaspoon turmeric (haldi)

3 cups water

Approximately 1/4 cup of Hari Cilantro Chutney

For the Seasoning

1 tablespoon oil

1/2 teaspoon cumin seeds (jeera)

Pinch of asafetida (hing)

For the Garnish (optional)

1 tablespoon ginger, finely sliced

1/8 teaspoon salt

1 teaspoon lemon juice

Method

Wash the dal several times, until the water becomes almost clear.

In a medium pot combine the moong dal, turmeric, salt, and water. Cook over medium high heat until it starts to boil. Remove the frothy

foam that accumulates on the surface as the dal cooks.

Lower the heat to medium and cook 15 to 20 minutes, until completely cooked and a little mushy. Stir occasionally and add more

water if needed. Turn off the heat.

Puree the dal using a hand blender or regular blender. If needed, adjust the thickness of the dal by adding more boiled water. Mix well. The dal will thicken as it cools.

Add hari cilantro chutney to suit your taste. The chutney gives the soup a fresh green appearance and a tangy flavor.

Seasoning

Heat the oil in a small saucepan. Add cumin seeds and wait until the seeds crack. Add asafetida and turn off the heat.

Pour mixture over the cooked soup.

Garnish (optional)

Combine the ginger, salt and lemon juice. Marinate for at least a half hour.

Garnish with a few slices of the marinated ginger.

Marinated ginger can be refrigerated up to a week.

Time-saving Tip:

To save time you may use a pressure cooker, as follows.

In a pressure cooker add Moong dal, turmeric, salt and water. Close the cooker.

Cook over medium high heat until it starts to steam. Lower the heat to medium and cook for 5 more minutes.

Turn off the heat and let the steam escape before you open the pressure cooker.

Puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water. Mix well.

Add “Hari Cilantro Chutney” according to your taste. The chutney will give a fresh green look to the soup and have a tangy flavor.

Moong dal with spinach is very flavorful tasty and healthy dal. Traditionally served with plain rice and roti.

Serves 6.

Ingredients:Moong Dal Spinach Recipe by Manjula

1 cup moong dal (with skin)

2 cup chopped spinach

1 teaspoon shredded ginger

1/2 teaspoon turmeric

11/2 teaspoon salt (adjust to taste)

4 cups water

1/4 teaspoon garam masala

1/2 teaspoon lemon juice (adjust to your taste)

Chaunk (seasoning):

2 tablespoon ghee or clarified butter

1/2 teaspoon cumin seed (Jeera)

Pinch of asafetida (hing)

4 whole red chilies

1/4 teaspoon cayenne pepper

Method:

Wash dal changing water several times till water becomes clear.

In pressure cooker put dal, spinach, ginger, turmeric, salt and water and close the cooker.

Cook over medium high till dal comes to boil.

Now reduce the heat to medium and let it boil for about seven minutes.

Close the heat and let the steam escape before you open the pressure cooker.

Adjust the consistency of dal to your desire taste, adding boiled water as needed and mix it.

Add lemon juice, and garam masala.

Chaunk (seasoning):

For seasoning or chaunk heat the ghee in small saucepan, add cumin seed wait until cumin seed cracks now add asafetida, and whole red chili.

Stir for few seconds and add cayenne pepper close the heat and pour over dal.

Punjabi cholas are the best compliment with baturas. The combination is known as chola battura. This is a mouth-watering dish.

Serves 2 to 4.

Punjabi Chola

Ingredients:

1 cup chickpeas (Garbanzo beans, Kabuli chana)

2 tea bags

3 tablespoons oil

1 teaspoon cumin seeds (jeera)

1 tablespoon basen (Gram flour)

2 medium tomatoes

1 green chili

1 tablespoon shredded ginger

1 tablespoon coriander powder (dhania)

1/2 teaspoon black pepper

1 teaspoon salt, adjust to the taste

1/2 teaspoon black salt

1 teaspoon garam masala

1 teaspoon amchoor (Mango powder)

For garnish:

1 tablespoon shredded ginger

1 green chili sliced long ways

Method:

Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low.

Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.

Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.

In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on.

Cook on medium high heat.

As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.

Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.

Blend the tomatoes, ginger and green chili to make paste.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.

Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.

Add spice mix, salt, garam masala, and mango powder to chickpeas.

While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.

Cook on medium high heat. After cholas come to boil lower the heat to medium low and put the lid on.

Cholas are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.

Garnish cholas with shredded ginger and sliced green chili.