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–+ servings
Moong Dal Soup
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Moong Dal Soup

This healthful vegan soup is high in protein. Made with split Moong dal and flavored with hari cilantro chutney, moong dal soup is flavorful yet simple and easy to make.
Course dal, Soup
Cuisine Indian
Servings 4 people

Ingredients

For the Soup

  • 1 cup split yellow Moong dal, washed (available in Indian grocery stores)
  • 1 teaspoon salt
  • 1/4  teaspoon turmeric (haldi)
  • 3 cups water
  • Approximately 1/4 cup of Hari Cilantro Chutney

For the Seasoning

  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds (jeera)
  • Pinch of asafetida (hing)

For the Garnish (optional)

  • 1 tablespoon ginger, finely sliced
  • 1/8 teaspoon salt, adjust to taste
  • 1 teaspoon lemon juice

Instructions

Method

  • Wash the dal several times, until the water becomes almost clear.
  • In a medium pot combine the moong dal, turmeric, salt, and water. Cook over medium-high heat until it starts to boil. Remove the frothy foam that accumulates on the surface as the dal cooks.
  • Lower the heat to medium and cook for 15 to 20 minutes, until completely cooked and a little mushy. Stir occasionally and add more water if needed. Turn off the heat.
  • Puree the dal using a hand blender or regular blender. If needed, adjust the thickness of the dal by adding more boiled water. Mix well. The dal will thicken as it cools.
  • Add hari cilantro chutney to suit your taste.  The chutney gives the soup a fresh green appearance and a tangy flavor.

Seasoning

  • Heat the oil in a small saucepan. Add cumin seeds and wait until the seeds crack. Add asafetida and turn off the heat.
  • Pour the mixture over the cooked soup.

Garnish (optional)

  • Combine the ginger, salt and lemon juice. Marinate for at least a half hour.
  • Garnish with a few slices of marinated ginger.
  • Marinated ginger can be refrigerated for up to a week.

Notes

Time-saving Tip:
To save time you may use a pressure cooker, as follows.
  1. In a pressure cooker add Moong dal, turmeric, salt, and water.  Close the cooker.
  2. Cook over medium-high heat until it starts to steam.  Lower the heat to medium and cook for 5 more minutes.
  3. Turn off the heat and let the steam escape before you open the pressure cooker.
  4. Puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water.  Mix well.
  5. Add “Hari Cilantro Chutney” according to your taste.  The chutney will give a fresh green look to the soup and have a tangy flavor.