This dhal soup is made from split mung beans. It is a nice and healthy addition to any dish. This dinner was actually prepared by Z and I. Although it didn't turn out quite as well as Myra's did we are still working on it. In addition to the dhal soup we had sweet brown rice with coconut milk, mixed lettuce with apples and raw milk cheese on top. It was very tasty.
SPLIT MUNG DHAL
(serves 2)
1 cup peeled split mung bean (we used Cock brand)
4 cups of water
Pinch of cumin
Pinch of ghee (or butter if you prefer)
Let mung beans soak in water for an hour or two prior to cooking. Then drain mung beans. Combine 4 cups of water, mung beans, ghee and cumin in saucepan and bring to a boil. Then simmer for 30 minutes.
This is a very flexible dish and you may play with various ingredients. For instance, adding some coconut rounds out the flavor some. Goes nicely with salad and rice. Also if you want the dhal to be thicker - i.e., not soup try skipping the soaking step OR use around 3 cups of water to cook the beans in instead of 4.
(Title credit to MP)
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