This is a really tasty low-fat soup that contains some of my favourite ingredients. Yellow mung dal can be found relatively easy but Kemiri nuts might be a bit harder to come across.
Kemiri nuts (Aleurites moluccana) are often used in Indonesian and Malaysian cuisine to make thick sauces. They must be cooked before eating because they’re highly toxic when raw.
They’re also called candle nuts, country walnuts, buah keras, brazil nuts nuez de la india and kukui. Because these nuts are so oily they can be used like candles when strung together (hence the name “candle nuts”).
In The Netherlands they should be available at every Indonesian toko. Here in London I located them at the New Loon Moon supermarket on Gerrard Street in Chinatown. They can be found upstairs all the way in the back.
Serves 8 people
- 350 grams of carrots
- 250 grams of yellow mung dal (split mung beans)
- 6 shallots
- 5 cloves of garlic
- 10 candle (kemiri) nuts
- table spoon of vegetable oil
- handful of fresh chopped coriander (cilantro)
- pinch of asafoetida
- tea spoon of cumin powder
- thumb sized piece of fresh ginger
- salt to taste
- chili powder to taste (I used a teaspoon but be careful)
- vegetable stock
- Chop the shallots, garlic, carrots and candle nuts and grate the ginger. Heat the vegetable oil in a large pan and add the shallots, garlic, candle nuts, cumin powder and ginger and fry until the shallots turn golden brown.
- Add the carrots, vegetable stock and water and bring to a boil.
- Wash the mung dal thoroughly and add to the pan. Let it simmer for about 15 to 20 minutes until the dal becomes a little mushy.
- Add the asafoetida, salt, coriander and chili powder and stir.
- Turn off the heat and whizz the soup with a stick blender or in a food processor until smooth. If needed adjust the thickness by adding more boiling water.