Egg White Dal Soup

Instructions

1. 1

   Cook the lentils and eggs

   • In a pressure cooker, combine the rinsed moong dal, 4 cups of water, turmeric powder, and salt. Cook for 3-4 whistles, or about 10-12 minutes, until the dal is completely soft.
   • While the dal cooks, place the eggs in a separate saucepan, cover with water, and bring to a boil. Cook for 10 minutes to hard-boil them.
   • Once boiled, transfer the eggs to an ice bath to cool. Peel them, slice in half, and remove the yolks (save for another use). Finely chop the egg whites and set aside.
2. 2

   Prepare the tempering

   • Heat the vegetable oil in a small pan over medium heat.
   • Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion becomes translucent.
   • Add the chopped tomato and red chili powder. Cook for another 3-4 minutes until the tomato softens.
3. 3

   Combine and finish the soup