This is a healthy, vegan soup that is very high in protein. It is made with split Moong dal and flavored with “Hari Cilantro Chutney”. Moong Dal Soup is very flavorful yet simple and easy to make.

Recipe will serve 4.

Ingredients:

For the Soup:

• 1 cup split yellow Moong dal, washed
• 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
• 1 teaspoon lemon juice

Method

1. Wash dal several times, till water becomes almost clear.
2. In a medium size pot add 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 is cooking.
3. Lower the heat to medium and cook for 15 to 20 minutes.  The dal should be completely cooked and become a little mushy in consistency.   Stir occasionally and add more water if needed.
4. Turn off the heat and 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.

Seasoning

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

Garnish (optional)

1. Mix together the ginger, salt and lemon juice.
2. Marinate for at least ½ hour.
3. Garnish with a few slices of the marinated ginger. Marinated ginger can be refrigerated up to a week.

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.

Enjoy!