Moong Dal & Peanut Soup with Coriander
A rustic, chunky soup made with moong dal, coconut milk, and roasted peanuts, finished with fresh coriander.
- Prep10 min
- Cook45 min
- Total55 min
- DifficultyEasy
- Servings4
This hearty soup is packed with protein and flavor, thanks to the moong dal and roasted peanuts. The tempering of mustard seeds, curry leaves, and green chili adds a fragrant, spicy kick.
You can enjoy it as is for a chunky texture, or blitz it smooth in a blender if you prefer. It's a quick-cooking dal that needs no soaking, making it a great weeknight meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the moong dal in a large pan, cover with the vegetable stock, and bring to a boil. Reduce the heat and let it simmer for 40–45 minutes, until the dal is soft and slightly mushy. Stir in the coconut milk. The soup should be thick but pourable.
- Meanwhile, heat 2 tablespoons of sunflower oil in a small frying pan over medium-low heat. Add the mustard seeds. When they start to pop, add the curry leaves and the chopped green chili. Lower the heat to low and fry gently for about 20 seconds, letting the oil absorb the flavors.
- Stir in the tamarind paste, turmeric, brown sugar, and 100ml of water. Bring to a boil. Add the chopped roasted peanuts and a pinch of salt. Simmer for 2 minutes. Pour this mixture into the dal and stir well.
- Ladle the soup into bowls. Sprinkle each serving with the coarsely chopped coriander and the coarsely chopped roasted peanuts. Serve immediately.
💡 Tips
- If you prefer a smoother soup, blend it with an immersion blender or in a countertop blender before serving.
- Moong dal doesn't require soaking, but rinsing it well before cooking is recommended.
- Adjust the chili to your heat preference; you can omit the seeds for less heat.
Inspired by a recipe from Olive Magazine