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
What You'll Need
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