Whether you are a vegetarian, vegan, straight-up carnivore, or a round connoisseur, there’s something intriguing about Meatless Monday. Originally, Meatless Monday, began in World War I as part of the war effort and now it’s being revived by organizations like Earthsave Canada in an effort to spread awareness about sustainability. Meatless Monday has once again caught on.
With Indian cuisine, for example, going meatless is easy. Often, what makes a curry, rice preparation, soup, or speciality dish amazing has nothing to do with what the main ingredient is. It’s the preparation, the spices and complementary ingredients that’s key. We, at Sula Indian Restaurant, have become known for our large selection of lamb, beef, and chicken-based curries but we’re also known for our vegetarian and vegan curries as well. For most, what’s ordered is usually based on a mood or a craving, not necessarily because a meaty dish is the main dish.
So, for everyone who participated in Meatless Monday yesterday by cooking up their favourite veggie dish, here’s a simple but nourishing soup recipe that’s a personal fave.
- 1/2 cup split moong dal
- 1/4 cup chopped onion
- 1 green chilli
- 1/8 tsp of turmeric powder
- pinch of salt
- 1 tsp butter
- 1 tsp of cumin seeds
- 2 tbsp of lemon juice
- coriander leaves
- 1 tsp of chopped ginger
- Mix moong dal, onion, ginger, green chilies, turmeric powder, salt and 5 cups of water.
- Pressure cook until dal has to be soft and mushy
- Blend dal mixture and strain
- Heat butter in the pan, add cumin seeds
- Sauté for a few mins
- Add pureed dal then bring to a boil
- Adjust consistency by adding water if desired
- Turn off the heat, add lemon juice then coriander leaves