In India and other regions lentils and lentil soups are known under the name 'dāl'. They are often eaten with rice or bread dishes. This lentil soup can however also be served on itself.
The ingredients are fit for two to four portions.
- 1 Cup (approximately 100 gram) mung lentils.
- ¾ Litre water (approximately).
- 1 Beetroot.
- 1 Teaspoon grated ginger.
- ½ Teaspoon turmeric powder.
- 1 Spoon ghī or sesame oil.
- ¼ Teaspoon cumin seed powder.
- ½ Teaspoon coriander seed powder.
- ¼ Teaspoon fennel seed powder.
- ¼ Teaspoon cinnamon powder.
- ¼ Teaspoon cardamom powder.
- ⅛ Teaspoon clove powder.
- 2 Teaspoons grated dried coconut.
- 1 Spoon coriander leaves or sprouts (for instance alfalfa).
- ¾ Teaspoon salt.
- Soak the mung lentils about 8 hours, wash them and drain them.
- Peel the beetroot and cut it in cubes.
- Add the fresh water to the mung lentils and bring it to a boil.
- Scoop off the foam when it appears.
- Add the ginger and turmeric powder.
- Heat the ghī or oil and add the cumin, coriander and fennel.
- Add and bake the beetroot cubes for a few minutes.
- Add the baked beetroot with spices to the cooking mung lentils (flush the baking pot with the cooking water to transfer all spices to the cooking mung lentils).
- Let the whole simmer until the beetroot is done and the lentils are fully soft.
- Mash the whole with a (hand) blender.
- Add the cinnamon, cardamom, clove and coconut.
- Add the coriander leaves (when used).
- Put the heat low and add the salt.
- Serve each plate of soup topped with a bit of fresh sprouts (when used).