Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Yellow mung dal 2 ts Salt
10 c Water 2 tb Vegetable oil
1/2 ts Ground turmeric 1 ts Ground cumin
1 sm Tomato; chopped 1/2 c Minced onion
1/4 c Chopped fresh cilantro 1 c Cooked basmati rice
2 Serrano chilies; halved 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
Submitted By KAREN MINTZIAS On 02-17-95

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