½
cup split mung beans (soaked)
½ cup yellow split peas (soaked)
1 ½ cups plain yogurt
2 medium onions (minced)
4 tablespoon chopped cilantro
2 teaspoons garam
masala powder
2 tablespoons garlic paste
1 teaspoon turmeric
powder
½ teaspoon red pepper
1 tablespoon ghee or butter
salt to taste
Garnish
few mint leaves (chopped)
few coriander (cilantro) leaves (chopped)
Preparation
1
Soak split Mung Dal
and pea for at least 3 hours.
2
In a big saucepan,
heat ghee. Fry onions and garlic
until light golden.
3
Add spices and few
tablespoons water and heat few
seconds.
4
Add drained mung
and peas with 1 cup yogurt.
5
Cook for 8 to 10
minutes at medium-low heat.
6
Add salt, cilantro
and half cup water. Cook again
for few minutes.
7
When the legumes
are tender, add remaining yogurt
and simmer for 5 minutes or more.
8
Remove
from heat. Garnish and serve hot
with rice or Indian
Breads.
Number
of Servings:
4 to 6
Nutritional
Analysis
Per
Serving
Calories
Calories
from fat
Cholesterol
Fat
About
Yogurt in Soup:
Yogurt adds a very delicate and unique
taste to the soup (dal).
You can also substitute ¼ of
yogurt with sour cream for thick richness.
However, yogurt is recommended for
the complete authentic flavor.
