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.
Yellow Mung dal soup is a delicious soup recipe from Indian cuisine. It's a warm and fragrant soup that's loved by many people around the world. A simple recipe that helps you create a quick meal for the whole family for weeknight dinner on a tiring day. Flavored with Indian Spices like turmeric powder, black pepper, cumin seeds, and Heeng, this comforting soup recipe made in a pressure cooker (one pot) is light on the stomach and can be teamed with cumin, rice, or chapati.
While I have used only yellow lentils (moong), one may also use red lentils (masoor dal) or green moong dal. For making the recipe for kids or toddlers, who have just started with the solids, this is no doubt the best recipe.
Find More Lentil Recipes from the blog: Coconut Red Lentil Soup, Dal Daliya, Mashed Potatoes with Moong Sprouts, Moong Dal Cheela, Chana Dal Palak.
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Why Would You Love This Recipe?
- A Perfect Dal Soup Recipe made in one-pot
- Kids Friendly.
- Easy Meals.
- Light Dinner Option.
- No Prepping required
- Staple ingredients from the Pantry.
- Can be made ahead of time.
- The Best Yellow Dal Soup Recipe Ever!
Ingredients
See the recipe card for full information on ingredients and quantities.
- Yellow Lentil (Moong Dal): Yellow lentils, also known as moong dal, are small legumes that cook quickly and have a soft, creamy texture. Packed with protein and fiber, moong dal has amazing health benefits. You may find it at Indian grocers. The same recipe can be made with different types of lentils like green gram or split mung beans. They might need more soaking times, though.
- Ghee: I always temper dals with ghee. If you want to make this soup for a vegan diet, you may swap ghee with olive oil.
- Indian Spices: Cumin seeds, turmeric powder, black pepper, heeng, garlic powder and salt. Feel free to add any other spice of your choice. You may use cumin powder too. I have used roasted and coarsely ground cumin.
- Toppings: I love topping my lentil soups with ghee and lemon juice. You may add fresh coriander as well.
- Water- I have not added any vegetable broth or coconut milk as I wanted to make this dal soup light and healthy. The same recipe can be used for making moong dal by not mixing it well.
- You may add chopped vegetables, and spinach for a wholesome soup.
How To Make Yellow Moong Dal Soup
Step 1. Rinse the lentils
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. Since this is yellow lentil and is not whole pulse, I soaked it for about 5-10 min.
Step 2. Temper the lentils in Pressure Cooker
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.
Step 3. Cool and Serve
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.
Expert Tips
- 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.
Storage Suggestions
For the leftover soup, transfer it to an airtight container after it cools off and refrigerate it for about 2-3 days. You may freeze it for about a week. Since it's a lentil, it would become like a huge lump and you shall add water or vegetable broth for reheating it using a stovetop for best results.
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Yellow Moong Dal Soup (Indian Mung Lentil Soup)
Equipment
- 1 Pressure Cooker `
- 1 Large Bowl for soaking lentils
Ingredients
- 1 cup Moong Dal (Yellow Lentils)
- 1.5 teaspoon Desi Ghee
- ½ teaspoon Hing (Asafoetida) Everest Brand
- 3 cups water
- Salt and black Pepper as per taste
- 1 teaspoon Haldi powder (Turmeric)
- 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.
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.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 101 |
| % Daily Value* | |
| Total Fat 1.5g | 2% |
| Saturated Fat 0.7g | 3% |
| Cholesterol 2mg | 1% |
| Sodium 16mg | 1% |
| Total Carbohydrate 16.2g | 6% |
| Dietary Fiber 3g | 11% |
| Total Sugars 1.1g | |
| Protein 6.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 21mg | 2% |
| Iron 2mg | 10% |
| Potassium 188mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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