Moong Dal Soup is a light, healthy, and protein-rich Indian soup made from split yellow lentils. It is easy to digest and packed with nutrients, making it ideal for all age groups, including those recovering from illness. With mild spices and a comforting texture, this soup is perfect as a starter or a wholesome meal for a balanced diet.
Wash the moong dal thoroughly and soak for 10–15 minutes (optional).
Cook the dal with turmeric and water in a pressure cooker until soft.
Heat oil or ghee in a pan and add cumin seeds.
Once they splutter, add chopped onions and sauté until translucent.
Add ginger and tomatoes, cook until soft.
Add the cooked dal and mix well.
Adjust consistency with water and add salt and black pepper.
Let it simmer for 5–10 minutes.
Serve hot with a garnish of fresh coriander (optional).
Moong Dal (split yellow lentils) – ½ cup
Turmeric powder – ½ tsp
Onion (finely chopped) – 1 small
Cumin seeds – 1 tsp
Tomato (chopped) – 1 medium
Salt & Black Pepper – as per taste
Ginger (grated) – 1 tsp
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