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Green Moong Dal Soup - Lentil Soup

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Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. Soak the green gram lentils / moong dal for about 8 hours or overnight.
  2. 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.
  3. Moong lentils double in size when soaked hence use a big pan or bowl to soak the lentils.
  4. Once soaked, drain the water and rinse the lentil under running tap water.
  5. Pressure cook the moong dal using 3 cups water for 4-5 whistles. Allow the steam to escape naturally before opening the cooker lid.
  6. 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.
  7. Transfer this blended lentil paste into a saucepan. Add water as per the soup consistency you require.
  8. Add one teaspoon of black pepper powder along with salt and hing (asafoetida). Mix well.
  9. 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
  1. In a tadka pan heat half teaspoon of oil. Add 1 teaspoon of cumin seeds and let them sizzle till golden brown.
  2. Pour this tempering over the soup and mix. Cook on a medium flame for 5 minutes stirring occasionally.
  3. Green moong dal soup/lentil soup is ready to serve.
  4. 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.