45 Min
DF
GF
NF
V
Moringa Mango Lentil Soup
In the summer, moringa drumsticks hang from moringa trees around town – moringa, being the planet’s most nutritiously dense plant has gained popularity among the health conscious folks. This soup uses moringa in the traditional Indian way, stewed in a soup. The mango adds a nice contrast of sweetness to the savory soup.
In the summer, moringa drumsticks hang from moringa trees around town – moringa, being the planet’s most nutritiously dense plant has gained popularity among the health conscious folks. This soup uses moringa in the traditional Indian way, stewed in a soup. The mango adds a nice contrast of sweetness to the savory soup.
Cook Time
45 Minutes
Serves
4
Directions
Step 1
Rinse the moong dal 2 to 3 times in cold tap water then soak for an hour or two. Drain. Combine with three cups fresh water, saffron, serrano chile, salt, and ginger and bring to a boil. If any scum rises to the top, using a slotted spoon discard the scum.
Step 2
Lower the heat, cover the stockpot and simmer for 20 to 30 minutes or until the lentils are tender. Mix thoroughly so the lentils are smooth and almost creamy looking.
Step 3
Cut the drumsticks into 3 to 4-inch pieces and drop them into the dal soup and continue simmering for 5 to 7 minutes. Add more water if needed.
Step 4
In a small frying pan, heat the olive oil and pop the cumin seeds and kari leaves. Turn the heat off immediately and add the diced mango. Stir and add to the soup. Garnish with herbs and serve.
Notes & Variations
- The only and best way to eat the drumsticks is to suck the meat off the sticks – the outer shell is not edible.
- Moringa drumsticks can be added to any soup or stew – in any case, they will have to be eaten in the same way.
Ingredients
1 cup moong dal
Generous pinch of saffron
1 serrano chile, sliced
1 teaspoon sea salt
2 tablespoons grated unpeeled ginger
2 long stalks moringa drumsticks
2 tablespoons olive oil
1 teaspoon cumin seeds
10 to 12 kari leaves
1 small ripe mango, diced into 1/2-inch pieces
Herbs for garnish
Step 1
Rinse the moong dal 2 to 3 times in cold tap water then soak for an hour or two. Drain. Combine with three cups fresh water, saffron, serrano chile, salt, and ginger and bring to a boil. If any scum rises to the top, using a slotted spoon discard the scum.
Step 2
Lower the heat, cover the stockpot and simmer for 20 to 30 minutes or until the lentils are tender. Mix thoroughly so the lentils are smooth and almost creamy looking.
Step 3
Cut the drumsticks into 3 to 4-inch pieces and drop them into the dal soup and continue simmering for 5 to 7 minutes. Add more water if needed.
Step 4
In a small frying pan, heat the olive oil and pop the cumin seeds and kari leaves. Turn the heat off immediately and add the diced mango. Stir and add to the soup. Garnish with herbs and serve.
1 cup moong dal
Generous pinch of saffron
1 serrano chile, sliced
1 teaspoon sea salt
2 tablespoons grated unpeeled ginger
2 long stalks moringa drumsticks
2 tablespoons olive oil
1 teaspoon cumin seeds
10 to 12 kari leaves
1 small ripe mango, diced into 1/2-inch pieces
Herbs for garnish
Notes & Variations
- The only and best way to eat the drumsticks is to suck the meat off the sticks – the outer shell is not edible.
- Moringa drumsticks can be added to any soup or stew – in any case, they will have to be eaten in the same way.
Tags:
45 Min
DF
GF
NF
V
Stock Your Pantry
Tags:
45 Min
DF
GF
NF
V
Stock Your Pantry
Saffron Box
$40
Saffron Box (with Saffron)
$50
Essential Masala Dabba
$235
MANGO IN SOUP? HECK YEAH.
Here are two other soups that feature this tasty fruit!
MANGOLICIOUS.
