Moong Dal (Yellow Lentil Soup) - Gluten-Free

Ingredients

• 1 cup Yellow Lentils (Moong Dal)
• 6 cups Water
• 1 medium Tomato
• 1 small Onion
• 1 tsp Ginger
• 2 cloves Garlic
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Seeds
• 1 tbsp Mustard Oil
• 2 tbsp Cilantro
• 1 tsp Lemon Juice

Instructions

1. 1Measure the 1 cup of Yellow Lentils (Moong Dal) into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. Set aside.
2. 2Prepare your vegetables: Dice the 1 medium Tomato into 1/2-inch pieces. Finely chop the 1 small Onion. Mince the 1 tsp Ginger and 2 cloves Garlic. Set these prepared ingredients aside.
3. 3In a large heavy-bottomed pot, combine the rinsed 1 cup of Yellow Lentils (Moong Dal), 6 cups of Water, the diced 1 medium Tomato, the chopped 1 small Onion, the minced 1 tsp Ginger, the minced 2 cloves Garlic, and the 1/2 tsp Turmeric Powder. Stir everything together.
4. 4Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 25-30 minutes. Cook until the lentils are very soft and have broken down, stirring occasionally to prevent sticking.
5. 5While the lentils are simmering, prepare the tempering. In a small, separate pan, heat the 1 tbsp Mustard Oil over medium heat (approximately 300°F / 150°C). Once the oil is shimmering, add the 1/2 tsp Cumin Seeds and cook for about 30 seconds, or until they begin to splutter and become fragrant. Be careful not to burn them.
6. 6Carefully pour the hot tempered oil with the cumin seeds directly into the pot of cooked lentil soup. Stir immediately to combine.
7. 7Remove the pot from the heat. Stir in the 2 tbsp of chopped Cilantro and the 1 tsp of Lemon Juice. Serve the Moong Dal hot.

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