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Written by Kurma d 'Conch'
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Tuesday, 18 October 2005 |
- 1 cup drained split mung beans, soaked for 1 hour
- 1/2 teaspoon fennel seeds
7 cups water 1 or 2 green chilies, seeded and chopped 1/2 teaspoon turmeric 1 tablespoon chopped fresh ginger 1 cup carrots, diced 1/4 cup chopped fresh coriander leaves 2 cups small cauliflower florets 2 tablespoons fresh lemon juice 2 tablespoons ghee 1 teaspoon salt 2 tablespoons cumin seeds 1/4 teaspoon black pepper Combine the mung dal, water, turmeric and carrots in heavy saucepan over full heat and bring to boil. Reduce heat and simmer, semi-covered for 15 minutes, or until the dal starts to break down. Add the cauliflower and cook 10 minutes more. Season as follows: Heat ghee in small saucepan over moderate heat. Sprinkle in cumin and fennel seeds. Fray until few shades darker. Add chilies and ginger and fry until aromatic. Pour the contents of whole saucepan into simmering soup. Add the fresh coriander leaves, lemon juice, salt and pepper. Serve hot with rice or bread. Serves 6.
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