Week 4 recipe - Yellow moong and peanut soup

• Moong dal, 300 gms, washed and cleaned
• Veg stock, 1.2 l
• Coconut milk, 200 ml
• Oil, 2 tbsps
• Brown sugar, 1 tsp
• Roasted peanuts, 2 tbsps, crushed
• Green chilli, 1 deseeded and finely chopped
• Tamarind paste, 2 tsp
• Turmeric powder, 1/4 tsp
• Mustard seeds, 1/2 tsp
• Curry leaves, 6
• Coriander leaves
• Salt to taste

1. Put the moong dal in a pan and cover with the stock and bring to boil.
2. Reduce the heat and simmer for 35 minutes or until the dal is softened and slightly mushy. Add coconut milk. 
3. Meanwhile, heat the oil in a frying pan on medium heat and add mustard seeds. Add curry leaves and chopped green chillies.
4. Stir in the tamarind paste, sugar, turmeric powder in 100 ml water and bring to boil. Add the peanuts and salt and allow to simmer for 2 minutes.
5. Add to the dal and stir. Sprinkle the coriander leaves. Reduce the heat to low and gently fry for 20 seconds.

The soup was delicious. Good choice Amma.