I made this Dairy-Free Turmeric Mung Dal soup earlier this month and we just fell in love with it! I’ve been cooking a bit more this month, and trying simple, healthier recipes. It’s been FREEZING (like record breaking cold) in Virginia the past few weeks, and all we’ve wanted are hearty, hot soups. I had never cooked with Mung Dal before; I bought an [approximately] 1000 pound bag at Costco, and figured soup would be a foul-proof way to try it for the first time. It came out creamy and buttery (but dairy free), and really scrumptious, if I do say so myself! Try it by itself or over a bed of rice. It’s bound to satisfy your craving for creamy, delicious, flavorful warmth!
These gorgeous grey marbled ceramic bowls are made by my Instagram-friend and fellow mama, Jenny Rijke. Her work is stunning, and I have my eyes on everything in her shop, including her jewelry! Check out her work and support small business!
Here’s the recipe for the soup…enjoy!!
Dairy-Free Turmeric Mung Dal Soup
3 cups water
4 cups chicken broth (or vegetable)
1 cup mung dal (which is split mung beans)
1 medium onion, diced
4 cloves garlic, minced
2 tbsp extra virgin olive oil
1 tbsp dried turmeric
1 tsp dried cumin
1 tsp dried curry powder
1 tsp garam masala
1 tsp garlic salt
1 can coconut milk
salt, to taste
Rinse mung dal and place in pot with water and chicken broth. Place on medium-high heat and bring a a boil, then simmer for about 20 minutes, until beans are soft.
Meanwhile, heat olive oil in skillet and then sauté onion and garlic until soft. Add turmeric, cumin, curry powder, garam masala, and garlic salt, and stir thoroughly. Add spice mixture to cooked mung dal. Stir, and simmer for a few minutes. Add 1 can full fat coconut milk, and salt to taste. Remove from heat.
Serve chunky soup over rice or puree and add a spoon of cooked rice to soup. Garnish with drizzle of coconut milk and sprinkle of salt & pepper.
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