Indian pea soup Munch Dal

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook Indian pea soup Munch Dal? Prepare all the necessary ingredients.

2. STEP 2

   

   Rinse the peas thoroughly until the water runs clear. Soak the peas in plenty of hot water for about 5 hours. Then drain the water and rinse the peas again.

3. STEP 3

   

   Peel the ginger root and grate it on a fine grater or finely chop it with a knife.

4. STEP 4

   

   Place the peas in a saucepan, add ginger, coriander, paprika and turmeric and half the melted butter. The article on saucepans, link at the end of the recipe, will help you choose the perfect saucepan.

5. STEP 5

   

   Pour cold water into the pan.

6. STEP 6

   

   Place the pan over high heat and bring its contents to a boil. Then reduce the heat and cook the soup at a low simmer for about 1 hour, periodically skimming off the foam.

7. STEP 7

   

   Peel the pumpkin and cut into small cubes.

8. STEP 8

   

   Peel the carrots, wash them and cut them into cubes.

9. STEP 9

   

   After 1 hour, add the carrots and pumpkin to the pan and cook for about 30 minutes until the peas are cooked. It should boil well.

10. STEP 10

    

    Heat the remaining butter in a frying pan. Add cumin and fry it over low heat for 1-2 minutes. It is important not to overheat the oil, otherwise the cumin in it will burn.

11. STEP 11

    

    Salt the soup and stir. Add the roasted cumin to the soup and stir again.

12. STEP 12

    

    Turn off the heat, cover the pan with a lid and let the soup brew for 5-10 minutes. Bon appetit!

Comments on the recipe

Moderator Ksenia

23.09.2023

4.9

Sometimes you want to make some simple soup. Simple in preparation and composition. This time my choice fell on Indian pea soup Munch Dal. I had all the ingredients except cumin. I replaced fresh ginger with powdered ginger. The soup turned out spicy and aromatic. The pumpkin in it has become very soft and its taste is practically not felt. It’s a pity that I didn’t have cumin, I think the taste would have been even more interesting with it. The whole family loved the Munch Dal soup. Thanks for the recipe! Excellent aromatic and bright soup.

Ljalja2023

23.09.2023

4.5

I wanted a light soup, and this is what I found on the site - Indian pea soup Munch Dal. A minimum of ingredients, simple and easy, and I prepared it. All the spices are your favorite and at hand - aromatic and spicy, ginger, turmeric, paprika, coriander and cumin. My peas turned out to be hard and took longer to cook than usual despite the soaking; pumpkin and carrots also went into the broth. Frying butter gives a creamy taste, slightly noticeable, peas are very filling, and pumpkin and carrots are tender, light and rich in vitamins. This soup is worth making sometimes, I recommend it.

Shura

23.09.2023

4.5

Girls, hello! Your recipe with mung bean is very interesting, I was very interested in this product, you mentioned that this is a type of lentil, but this is also important, I’m wondering if you liked the taste, how it behaves when cooking, does it cook quickly, does it not get soggy and is it easy to buy? I liked the soup purely visually, the set of raw materials is so oriental and it must have a very unique taste, and most importantly healthy and satisfying, I’m going to make it, thanks, my friend advised me to come see you, so you have another fan)))

Olga Konstantinova

23.09.2023

4.5

Thanks for the interesting soup. I’ve already made it twice, both my husband and I liked it)