Usuba
Mung Bean and Red Lentil Dal
Indian spiced legume soup puree. Mung beans and lentils are cooked with onions and garlic, with half the mixture blended for a creamy texture. A fragrant tempering is prepared separately with sautéed onions, tomatoes, and spices: cumin, turmeric, ginger, black cumin, and mustard seeds. Served with tomato garnish and lavash bread. The soup thickens upon storage — dilute with water when reheating.
- Total
- 60 min
- Standard serving
- 149.4 g
Ingredients
Total 14- Mung bean
0.08 cup - Red Lentils
36.125 g≈ 3 tbsp - Tomatoes
39.6 g≈ 2.5 slice - Onion
49.5 g≈ 1/3 pcs - Garlic
2.49 g≈ 3/4 clove - Chili pepper
to taste≈ 1/2 tsp - Green onion
6.7 g≈ 1.5 tbsp - Vegetable oil
4.95 ml≈ 1 tsp - Cumin seeds
4.5 g≈ 1.5 tsp - Turmeric
0.765 g - Gingerground
0.893 g - Black Cumin (Zira)
1.53 g≈ 1/2 tsp - Chopped tomatoescanned
0.17 can - Mustard seeds
1.785 g≈ 1/2 tsp
Instructions
- 1
Step 1
Soak the mung beans for 3–4 hours in a large volume of cold water. If you don't have time, rinse the mung beans, boil until half cooked for about 30 minutes and drain the water.
- 2
Step 2
Cut off the white part of the green onion and chop it finely. Set the greens aside separately.
- 3
Step 3
Toast 2 tablespoons of cumin seeds in a dry skillet and grind them in a mortar. Leave 1 tablespoon of cumin seeds whole.
- 4
Step 4
Pour the lentils and half-cooked mung beans into a large pot. Add finely chopped 1 onion, 3 garlic cloves, the white part of green onions and pour in 3 cups of water.
- 5
Step 5
Bring to a boil and simmer covered over low heat for 15 minutes.
- 6
Step 6
Pour half of the resulting mixture into a blender and blend at maximum speed.
- 7
Step 7
Heat vegetable oil over medium heat for 5 minutes, stirring constantly: 1 finely chopped onion, 2 cloves of garlic, and finely chopped chili pepper.
- 8
Step 8
Add a jar of canned tomatoes, turmeric, ground cumin, and ground ginger.
- 9
Step 9
Fry for another 5 minutes.
- 10
Step 10
Mix in a pot the mass from the blender with the fried onion dressing. Add 1 tablespoon of black mustard seeds, the reserved tablespoon of whole cumin, and 1 tablespoon of black cumin. If you don't have black cumin and mustard, the soup will still be delicious without them.
- 11
Step 11
If the soup turned out too thick, add water and bring it to the desired consistency.
- 12
Step 12
Finely chop the tomatoes and mix with the reserved green onion greens.
- 13
Step 13
Pour the soup into bowls, add tomatoes with onions to each one and serve with lavash.
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