This is a classic Indian soup (dahl) that works great for an easy meal served with brown rice and salad.
This soup is simple, nutritious and delish! The color combination of the yellow, green and red make it pleasing to the eye while also being tasty. This soup is a modernized version of a classic India Dahl (bean soup). Instead of using a chaunce for the spices (frying the the ginger, hing and tumeric in ghee separately) as you would typically in a Dahl in this case we have added the spices unchaunced. The flavour is still quite beautiful and it’s extremely low in fat.
1 Cup Split Mung 5 Cups Water
1 Stalk of Broccoli
1 Handful Baby Tomatoes
1-2 Peeled Chopped Potatoes
1 Pinch of Hing
1 tablespoon of Black Mustard Seed
2 Tablespoons of Sea Salt
1/2 Inch Piece of Chopped Ginger
1 Tablespoon Ground Coriander
1/2 Teaspoon Cinnamon
Bring to boil the water and then add the Split Mung (can be yellow or green). Wait 5 minutes and then add the chopped peeled potatoes and Ginger. After another 10 minutes you can add the Broccoli and Tomatoes. After another 5-10 minutes you can go ahead and add the rest of the ingredients and spices. Voila, a perfect healthy veggie soup which is also full of flavour and protein.