Moong Dal is a childhood comfort food, had with fresh rotis or rice. A North-Indian staple, this simple dal with the flavour of ginger, garlic and cummin, becomes a South Indian traditional with the addition of coconut paste and additional spices. This is a traditional accompaniment to a favourite breakfast dish, the Puttu.
I have used these flavours in today's Soup: taking a light touch of garlic with cummin and adding thin coconut milk. It can be served with crispy toasts or to complete the sub-continent's flavour, I have served it with Garlic Naan. This goes to Deb's Souper Sunday's.
Moong Dal Soup with Coconut Milk
1 1/2 Cup of cooked green moong beans, [ 1/2 Cup of moon beans soaked overnight in 3 cups of water]
1/2 Cup finely chopped white onions
1/2 tsp cummin seeds
1/4 tsp of turmeric powder
1 pod of green cardamom
1 small piece of Indian cinnamon, 1 inch long, about 1/4th inch wide!!!;-)
1 'petal' of star anise
1/4 Cup of chopped tomato
2-3 finger hot green chillies, slit [ or according to taste]
2 tsps of Ghee/clarified butter
2 tablespoons, finely chopped fresh coriander
Dollop of fresh whipped cream
Dollop of butter :-D
Cook the moong beans with turmeric, salt, the sliver of cinnamon, one cardamom and a tiny 'petal' of star anise.
Heat the pot and add 2 tsps of clarified butter/ghee
Temper cummin seeds,
Immediately add the chopped garlic and turn the heat to medium
Saute until soft
Add the slit green chillies and saute for a couple of minutes
Add 1/4 tsp of turmeric powder
Add the tomatoes and saute for 3 -4 minutes
Add the cooked moong beans and 2 1/2 Cups of water
Bring to a gentle simmer.
Cook for about 8 minutes
Add 1/2 Cup of thin coconut milk.
[Easy step: Mix 1 tbsp of coconut powder in 1/2 cup of hot water and add. Alternately you can omit this step and add just water]
Simmer for another 5 minutes,
Check for salt and seasoning,
Add garnish and serve.
Garnished here with finely chopped coriander and 1/2 tsp of butter.