This soup is perfect for cold autumn days when don’t feel like spending too much time in the kitchen with several pots and pans going at the same time.
Indian moong dal is small and firm. They look like lentils but are actually split and peeled mung beans. They’re delicious, very hearty and rich in protein.
As with all my recipes, the amount is up to you, and feel free to add other ingredients as well.
Spices, I like Cumin, Jalapeno, Chipotle, and Hot Indian Chili.
Chop onion and potatoes then add them and the moong to a good amount of boiling water.
Let it boil up then lower the heat and go do something else for a while. It takes a while for the moong to cook.
Once they’ve softened, (20 minutes or so) add the kidney beans, cilantro, and kelp. I usually take two long kelp pieces if I make a big pot of soup. They’re very salty so don’t add salt, just have some table salt available for when you eat it. I like to break my kelp into smaller pieces. Add tomato sauce and spices, let it boil up again, then lower the heat and leave for another 15-20 minutes. The moong should be soft, but not mushy. Lastly add squeezed lemon and olive oil.