Title: Yellow Mung Dal Soup
Categories: Soup Vegan Ethnic
Yield: 8 Servings

1	c	Yellow mung dal
10	c	Water
1/2	ts	Ground turmeric
1	sm	Tomato; chopped
1/4	c	Chopped fresh cilantro
2		Serrano chilies; halved
2	ts	Salt
2	tb	Vegetable oil
1	ts	Ground cumin
1/2	c	Minced onion
1	c	Cooked basmati rice
		Additional chopped cilantro

Rinse dal well under cold water. Transfer dal to large pot. Add water; let stand 15 minutes.

Bring dal to a boil, skimming foam from surface. Add turmeric. Reduce heat, cover partially, and simmer 30 minutes. Mash dal with a potato masher or egg beater. Stir in tomato, 1/4 cup cilantro, chilies and salt. Cover soup and simmer for 15 minutes.

In the meantime, heat oil in heavy small skillet over medium heat. Add cumin and stir 1 minute. Add onion and cook until lightly browned, stirring often, about 12 minutes. Add onion to soup and simmer 5 minutes. Remove chilies. Adjust soup seasoning. To serve, place 2 tablespoons of rice in each bowl. Ladle soup over rice; garnish with cilantro.

Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987) Typed for you by Karen Mintzias

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