Daal (Split Bean) Soup

Soups do not have to be limited to winter-time. Daal Soup can be enjoyed anytime of the year. It is so hearty and filling, that we really do not need anything else with it. But if you are one that has to have bread, rice or chapatis…go ahead and do just that! You will love it either way you have it.

Ingredients:

Mung Daal – 1 cup
Broth/Stock (Chicken or Vegetable) – 4 cups
Onion – 1, medium (chopped)
Tomato – 1, medium (chopped)
Green Beans – ¼ cup (chopped)
Cauliflower – ½ cup (chopped)
Frozen Carrots & Peas – ½ cup
Ginger – 1 tsp (minced)
Garlic – 1 tsp (minced)
Green Chili – to taste
Salt – to taste
Oil – 1 tbsp
Mustard Seeds – ½ tsp
Curry Leaves – 1 sprig
Lime juice – to taste
Cilantro – for garnishing (finely chopped)
Green Chili – for garnishing (finely chopped)
Fried Onions – for garnishing

Method:

1. Wash and drain the Mung Daal.
2. In a pressure cooker, add the following – Mung Daal, Broth (3 cups), Onions, carrots & peas, Ginger, Garlic, Tomatoes, Cauliflower, Green Beans, Green Chili and Salt.
3. Mix well and let it whistle 2 times. Turn the stove off and let the pressure release by itself.
4. Once the pressure has gone, open and mix well.
5. In needed, transfer the Daal to a bigger pot.
6. Add in the balance of the Stock.
7. Blend well using a handblender or a blender.
8. Add Lime/Lemon Juice to taste.
9. For the seasoning, take a pan, add in the Oil and heat.
10.Add in the Mustard Seeds and allow them to splutter.
11.Wash the Curry Leaves and place on the Daal.
12.Pour the seasoning over the Curry Leaves.
13.Mix well and allow it to come to another boil.
14. Pour into soup bowls and serve.
15. For this soup, garnishings are very important. So garnish with Lemon/Lime Juice, Cilantro, Green Chilis and/or Fried Onions.
16.Serves 4.

Tips:

1. Use a variety of vegetables to get a different flavor everytime.
2. If you do not have Stock avaiable, use water or bullions.
3. For a full meal, we also serve this with rice, chapati or garlic bread.

0 thoughts on “Daal (Split Bean) Soup

  1. The problem with my dahl soup is as always:
    i can’t get it done to have it tasted like when i order it at my prefered delivery service – even if this recipe sounds simpel, it is somewhat complex in fact. (Despite the fact that you need this big bunch of ingredients)
    I keep trying, maybe some day i will be better than my delivery service but dahl soup is sooo hard to get it done right.

  2. If you do not have a pressure cooker, how else would you suggest cooking the Daal or is it not possible?

    I just have a big pan which I do most soups in or I also have a slow cooker.

    Your thoughts please.

    Thanks and keep up the great work.

    Mark

    1. Hi Mark,

      Cooking daal is possible without a pressure cooker…it just takes a lot longer and possibly more water as it evaporates over time.

  3. Hi, I have tried this daal soup. I turned out so delicious. I replaced water with vegetable stock. Thanks for the recipe.

  4. Hey…which vegetable stock to use..im complete veg..is it available in american grocery stores like safeway, walmart etc?

  5. Hi Evan,

    Luckily, mung daal is one of the few daals which cooks very easily without the use of a pressure cooker. Follow the same steps and cook until the veggies and daal are tender. Medium heat is probably the best. Be careful though…mung daal tends to froth up while cooking, so keep an eye on it or it will boil over.

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