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.
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
- 1 teaspoon lemon juice
- 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 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.
- Heat the oil in a small saucepan. Add cumin seeds and wait until the seeds crack. Add asafetida and turn off the heat.
- Pour mixture over the cooked soup.
- Combine the ginger, salt and lemon juice. Marinate for at least a half hour.
- Garnish with a few slices of the marinated ginger.
- Marinated ginger can be refrigerated up to a week.
To save time you may use a pressure cooker, as follows.
- In a pressure cooker add Moong dal, turmeric, salt and water. Close the cooker.
- Cook over medium high heat until it starts to steam. Lower the heat to medium and cook for 5 more minutes.
- Turn off the heat and let the steam escape before you open the pressure cooker.
- 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.
- Add “Hari Cilantro Chutney” according to your taste. The chutney will give a fresh green look to the soup and have a tangy flavor.
17 thoughts on “Moong Dal Soup”
Delish! I used ghee instead of oil for the seasoning. I made the hari chutney and it was delicious. I think I used a little more than I should have because the kids said it was too hot. I would recommend using about enough to taste for kiddo palates, then adding a little more hari chutney for mom and dad palates. The lemon-ginger garnish was wonderful and flavorful.
Thank you very much for this recipe. My friend from Gujarat loves it. My cooking day is on Wednesday. I want to make this and freeze it so he can eat it on Sunday. Will it still taste OK? I also froze the Hari Cilantro but it’s been about a month since I had any of those, which are in the ice cube trays. Are those pieces too old to use now? How long can one freeze chutney and use it? When does it go bad? I’m tempted to use it for the soup again but I know fresh is best.
Please let me know.
It is delicious. We both enjoy your show and family stories.
Did you soak the dal overnight before washing it?
Thank you for your easy to follow recipes and videos. Now I can impress my boyfriend from Nepal. 🙂
Thank you very much manjulaji.
I want to learn to make Moong Masoor Dal. Some how i can’t get it perfect.
i like to see your all recipes .i just love it . i would like to have some more different recipes for my 1 year old baby . thank you very much for that . bye love u .
Auntie, You serve as our mother when she is not around to help and give us some tips and save us from in-laws 😉
Love you a lot!!! Awesome recipes.. cooking is so much fun with you around!
Fantastic. This dish pairs so nicely with the lemon rice recipe. I like it with Amba Haldar pickle!
I tried this recipe..the outcome was delicious..I made a lil changes – After pressure cooking the dal, i let t cool and then poured it into the blender with a pulse or two. Then i boiled it n stove top and to that I added 1/2 tsp store bought green chilli chutney, 1/2 tsp pudina or coriander chutney and garlic powder..and served t with bread chunks…
I loveee how you explain everything..ur family must be lucky you have such an amazing gift of making yummy food. InshAllah I will be trying some of these!
God Bless You
I never heard of moong dal soup. This was awsome. I will definitely try this one.
I made this and paratha today watching your videos. This was my first time making Indian food and it was wonderful! You made it so easy for me! I can’t wait to try more things.
Thanks for the recipes!!! I just got back from meeting my soon-to-be parents-in-law in Kolkata, and my partner is craving moong dal. It turns out I didn’t have most of the required spices for the Moong Dal Soup, so I made a Chicago twist on it! I boiled the dal with salt, celery salt, cumin, black pepper, and a little bit of veggie oil. When it was done, I stirred in a tablespoon of butter. In a separate pan, I fried some bacon and chopped onions until they were brown and crispy. I served it with the bacon and onions on top, and voila! It was a big hit!
Will you plz post the recipe of Spinach soup, I need it for my 1 year old son. Thank you.
I am real enjoy this Moong daal .Thank you for this recipes.
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