Golden mung dal soup (Khara moong dal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 46) by Yamuna Devi

  • fresh ginger
  • parsley
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, and coriander leaves for parsley.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simple yellow rice (Haldi chaval); Sweet saffron rice with curants and pistachios (Meetha kesari bhat); Gingered chickpeas with eggplant, spinach and tomato (Kabli chana baigan tarkari); Char-flavored spiced eggplant and potatoes (Baigan aloo charchari); Lemons stuffed with almond-chickpea pâté (Kabli chana badaam salaad)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, and coriander leaves for parsley.

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