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Yellow Moong Dal Soup (Indian Mung Lentil Soup)
This Yellow Moong Dal Soup, drizzled with Desi Ghee and packed with flavor and nutrition is a comforting bowl of deliciousness. A simple yet amazing recipe of a hearty soup that gathers in under 20 minutes.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
5
people
Calories:
101 kcal
Course:
Side Dish, Main Course, Appetizer
Cuisine:
Indian
Ingredients
- 1 cup moong dal aka yellow lentils
- 1.5 teaspoon ghee desi variety
- ½ teaspoon asafoetida Everest Brand, hing
- 3 cups water
- salt as per taste
- black pepper as per taste
- 1 teaspoon turmeric powder Haldi
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Instructions
- Start by rinsing the yellow lentils under cold water until the water runs clear. This helps remove any dirt or debris.I prefer to soak lentils for about 15 minutes to 30 min.
- In a pressure cooker, add ghee. Once the ghee is warm, add cumin seeds, heeng, and all spices. Let them cook on a slow flame for about 20 seconds. Cumin seeds pop in this much time.Add soaked moong dal, after draining the water. Add water and salt.Let it cook on full flame for 2 whistles and on simmer for 3-4 minutes. Note: If you are using green split moong dal, simmer for about 8 minutes.
- Let the pressure drop by itself. Top with a little ghee and lemon juice. I didn't need to blend it with a hand blender or any food processor. Just mix well and serve fresh.
Cup of Yum
Notes
- Yellow Moong dal tends to become very thick when kept for longer. Make sure to consume it fresh.
- There is no need for blending. You may use a spatula to mix it well.
- Add water if the dal has thickened a lot.and stir well to mix while reheating.