When it comes to a wholesome, nourishing meal nothing beats a bowl of warm Green Moong Dal Soup.
Protein-rich, fiber-rich and packed with essential nutrients, this is a perfect soup for a light dinner or lunch.
This is a vegan, keto-friendly, easy-to-make, no onion no garlic, beginner-friendly & diabetic-friendly lentil soup.
About Green Moong Dal Soup (Green Mung Bean Soup)
Moong dal soup also called as Green Mung Bean Soup is a delicious and subtle soup made with whole green moong dal (mung beans).
This is a plant-based soup ideal for vegans and vegetarians that is packed with protiens.
Green moong dal soup is easy to make and makes a perfect healthy option for beginners who are eager to try healthy soups.
At home, we make this soup every night for a light dinner along with some wholesome vegetable salad.
This soup is low in calories which makes it a perfect meal for people who are on weight loss journey as well as diabetics.
Using just a few ingredients you can easily whip up this soup in no time.
Unlike other lentils, green moong dal (mung beans lentils) are gentel on stomach and wonโt leave you feel bloated or heavy.
Apart from being such a unique and delicious soup, green moong dal soup has lots of health benifits such as:
Boost Energy
Good for Digestion
Supports Weight Loss
Keeps Heart Healthy
This is such a versatile soup that you can tweak it according to your taste buds.
Whether you are making it for healthy eating, loosing weight or just enjoying for a warm delicious meal, this soup is a perfect choice.
Once you make it, you will want to make it again and again.
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Recipe Card
Green Moong Dal Soup โ Lentil Soup
Ingredientsย ย
- 1 cup Whole Green Moong Lentils
- 1 teaspoon Cumin Seeds
- 1/4th teaspoon Hing (Asafoetida)
- 1 teaspoon Black Pepper Powder
- 1/2 teaspoon Oil for tempering
- Salt to taste
- 1 teaspoon Lemon Juice (per serving)
- Mixed Herbs (To garnish)
- 2 cups Water (To cook the lentils)
Instructionsย
- 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.
Tempering
- 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.
