Dahi Ki Dal (Split Pea and Yogurt Soup) Ingredients ½ cup split mung beans (soaked) ½ cup yellow split peas (soaked) 1 ½ cups plain yogurt 2 medium onions (minced) 4 tablespoon chopped cilantro 2 teaspoons garam masala powder 2 tablespoons garlic paste 1 teaspoon turmeric powder ½ teaspoon red pepper 1 tablespoon ghee or butter salt to taste Garnish few mint leaves (chopped) few coriander (cilantro) leaves (chopped) Preparation 1 Soak split Mung Dal and pea for at least 3 hours. 2 In a big saucepan, heat ghee. Fry onions and garlic until light golden. 3 Add spices and few tablespoons water and heat few seconds. 4 Add drained mung and peas with 1 cup yogurt. 5 Cook for 8 to 10 minutes at medium-low heat. 6 Add salt, cilantro and half cup water. Cook again for few minutes. 7 When the legumes are tender, add remaining yogurt and simmer for 5 minutes or more. 8 Remove from heat. Garnish and serve hot with rice or Indian Breads. 1
