Author Notes
I've always been wary about boiling garlic rather and frying it to extract the flavor. I came quite as a pleasant surprise to savor this garlicky light vegan soup. You could add a sprinkle of chili flakes if you prefer a bit more heat. —Panfusine
Ingredients
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1 cup split dehusked mung dal rinsed and drained
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1 cup coconut milk
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3 cups water
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2 cloves crushed garlic
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1 tablespoons minced ginger root
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1 teaspoon cumin seeds
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1/2 teaspoon coriander seeds
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juice of 1/2 lime
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1 green chili slit vertically
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Salt to taste
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2 tablespoons olive oil
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A sprigs worth of curry leaves, whole
Directions
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Combine all the ingredients except for the salt and lime juice in a dutch oven pot . Allow to cook down until the dal is cooked and can be mashed completely, adding water in 1/2 cup increments if it dries out.
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Allow the mix to cool down, fish out & discard the green chili and blend using an immersion blender. Strain and season with the salt and lime juice as per taste.
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Fry the curry leaves in the oil until crisp and transfer onto paper towels to absorb extra oil.
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Ladle the soup into bowls and garnish with the curry leaves prior to serving
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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