Serves 6

Dal refers to dishes made from the many dried pulses (peas, split beans, and lentils). This delicate butter-yellow dal is the split mung bean without the green skin. In India, mung dal is often cooked without onion or garlic. This dal is delicate and light, with the freshness of sweet bell peppers, ripe tomatoes and earthy spinach.

Washing spinach is one of those tasks that children enjoy. First, cut off the spinach crowns (where the leaves attach to the roots), removing only the roots and the very bottom of the crown, since the tasty spinach stems will be used in the soup. Fill the sink with cool water and put the spinach in the water. Gently swish the spinach in the water and then remove the spinach to a colander placed over a bowl. Repeat this procedure two more times, in order to remove all of the grit.

Note: Asafoetida, a spice that comes from the sap of a tree, is used to flavor dal and to increase ease of digestion. Look for asafoedtida in specialty or natural grocery stores.

  • 1 cup mung dal (split mung beans without skins)
  • 7 cups water
  • Pinch asafoetida, optional
  • 1 tablespoon butter, ghee (clarified butter) or vegetable oil
  • ½ teaspoon peeled and minced fresh ginger
  • ½ teaspoon whole cumin seed
  • 1 mild green chile, cut into ¼-inch pieces
  • 1 red bell pepper, cut into slivers ¼-inch by 1½-inches
  • 1 large tomato, cut into ½-inch pieces
  • ¾ teaspoon salt
  • ½ bunch spinach (about ¼ pound), cut or torn into 1-inch pieces
  • 2 tablespoons minced fresh cilantro
  • Juice of 1 lemon
  • Whole cilantro leaves, for garnish
  • Cook the dal

Put the mung dal into a bowl. Cover with cool water and strain. In a large pot, bring the water to boiling, then stir in the dal. Watch for foam and, using a large spoon, skim off the foam and discard. Add the asafoetida, if using, reduce the heat to medium, and cook, partially covered, until the dal is soft, but not mushy, about 1 hour. Remove from heat.

Sauté the spices

In a medium skillet over medium heat, melt the butter. Add the ginger, cumin and chile and cook, stirring often, until the spices are fragrant, about 5 minutes. Transfer the spice mixture into the cooked dal and stir to combine.

Cook the vegetables and finish the soup

Add the bell pepper, tomato and salt. Cook over medium-low heat, uncovered, until the vegetables are softened, 10 to 15 minutes. Stir in the spinach and simmer just until the greens are wilted, 3 to 5 minutes. Stir in the cilantro and lemon juice. Taste for seasoning. Ladle into bowls or cups and serve. Garnish each bowl with a few whole cilantro leaves. Serve immediately.

*Red Lentil Soup:

Omit the mung dal and use red lentils. Red lentils will cook more quickly, in 30 to 40 minutes. Add 2 cloves garlic, minced, and sauté with the ginger, cumin and green chile.

*Omit the cilantro and use fresh basil.

Variations:

*Add the juice of 1 lime along with the cilantro.

*Omit chicken and use 1-inch pieces of boneless turkey or lamb.

*After the potatoes are cooked, add 1 cup diced tomatoes.
Cook the soup for 10 more minutes and then add the greens and chicken.

© Lynn Walters 2001