Moong Dal Soup
Light, nourishing yellow split mung bean soup seasoned with ginger and curry leaves — the go-to meal for sick days and postpartum care across India.
5mPrep
20mCook
3Servings
175Calories
11gProtein
Ingredients
- 1 cupsplit yellow moong dal
- 1 tspginger, grated
- 1 tspturmeric
- 1 tbspghee or oil
- 1 tspcumin seeds
- 1 tspasafoetida (hing)
- 1 leavescurry leaves
- 1 tspsalt
- 1 tbsplemon juice
Ingredients
- 1 cup split yellow moong dal
- 1 tsp ginger, grated
- 0.5 tsp turmeric
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 0.25 tsp asafoetida (hing)
- 8 leaves curry leaves
- 1 tsp salt
- 1 tbsp lemon juice
Instructions
- Rinse moong dal and simmer with 4 cups water, ginger, and turmeric for 15–20 minutes until mushy.
- Whisk the dal to a smooth, porridge-like consistency; add salt.
- Heat ghee in a small pan; add cumin seeds, hing, and curry leaves and let them splutter 30 seconds.
- Pour the tempering over the soup.
- Stir in lemon juice and serve hot.