I made this two days in advance and let the flavors meddle in the fridge.  I spiced it a little heavily for my tastes but it was still the right flavors and enjoyable!




A hearty dal served with rice and naan.


  • Corriander
  • Fresh Ginger, peeled and grated
  • Parsley (because I had it)
  • Cilantro
  • Turmeric
  • Onion
  • Cumin Seeds
  • Black Mustard Seeds
  • Garlic
  • Serrano Pepper
  • Lime Juice
  • Yellow Split Mung Dal
  • Water


  1. Soak dal for ~2 hours and then wash until rinse water is clear.
  2. Chop onion and garlic.
  3. Warm oil in a pot and add the cumin seeds and mustard seeds. Once they start to pop add all the spices including onion, garlic, cilantro and parsley. Add a bit of water as well. Sauté shortly, be careful not to burn spices.
  4. Stir in the beans and sauté for another 2 minutes.
  5. Add water, S&P, and bring to a boil on high heat. Reduce heat to medium low and let the soup simmer until the beans have dissolved.
  6. Season more if necessary.


I didn't put the water amount as I added too much, which wasn't a problem I just boiled it off.  I ended up adding a bit of honey to my bowl to mellow out the spice.


Spices Added

Ready to Serve

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