Green Moong Dal Soup - Lentil Soup
Green moong dal soup is a healthy, nutritious soup made using whole green gram / sabut green moong dal. This is a vegan, diabetic-friendly, heart-friendly, nutritious, protein-packed recipe.
Equipment
- 1 Pressure Cooker You can use Instat pot too
- 1 Mixer Grinder
Ingredients
- 1 cup Whole Green Moong Lentils
- 1 tsp Cumin Seeds
- 1/4th tsp Hing (Asafoetida)
- 1 tsp Black Pepper Powder
- 1/2 tsp Oil for tempering
- Salt to taste
- 1 tsp Lemon Juice (per serving)
- Mixed Herbs (To garnish)
- 2 cups Water (To cook the lentils)
Instructions
- Soak the green gram lentils / moong dal for about 8 hours or overnight.
- In a deep bowl or saucepan, add green moong lentils and 4 cups of water. Cover the pan/bowl and let the moong lentils soak for 8 hours or overnight.
- Moong lentils double in size when soaked hence use a big pan or bowl to soak the lentils.
- Once soaked, drain the water and rinse the lentil under running tap water.
- Pressure cook the moong dal using 3 cups water for 4-5 whistles. Allow the steam to escape naturally before opening the cooker lid.
- Cool this dal to lukewarm or room temperature. Add the cooked moong lentil in the blender along with the water in which it was cooked and blend to a very fine paste.
- Transfer this blended lentil paste into a saucepan. Add water as per the soup consistency you require.
- Add one teaspoon of black pepper powder along with salt and hing (asafoetida). Mix well.
- Keep on stirring the soup as it tends to stick to the bottom of the pan. Using laded try and remove white foam that comes on top.
- For tempering / tadka: In a tadka pan heat half teaspoon of oil. Add 1 teaspoon of cumin seeds and let them sizzle till golden brown.
- Pour this tempering over the soup and mix. Cook on a medium flame for 5 minutes stirring occasionally.
- Green moong dal soup/lentil soup is ready to serve.
- Garnish moong dal soup / lentil soup with finely chopped coriander and squeeze lemon juice while serving.
Notes
Note: As this soup cooks it thickens in consistency hence add water accordingly.
You can refrigerate this soup for 3-4 days. Heat before serving.
