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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
- 1 cup split dehusked mung dal rinsed and drained
- 1 cup coconut milk
- 3 cups water
- 2 cloves crushed garlic
- 1 tablespoons minced ginger root
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- juice of 1/2 lime
- 1 green chili slit vertically
- Salt to taste
- 2 tablespoons olive oil
- A sprigs worth of curry leaves, whole
- 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.
- 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.
- Fry the curry leaves in the oil until crisp and transfer onto paper towels to absorb extra oil.
- Ladle the soup into bowls and garnish with the curry leaves prior to serving
- This recipe was entered in the contest for Your Best Warm Weather Soup