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A Bowl of Golden Comfort: The Ultimate Moong Dal Soup – vegetarian recipe
Stav Kogan

A Bowl of Golden Comfort: The Ultimate Moong Dal Soup

This Moong Dal Soup, with its creamy, liquid gold consistency, is the epitome of comfort food. It's light, incredibly easy to digest, and seasoned with a simple yet aromatic chaunk (or tadka) that elevates it from simple to sublime.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 serving
Calories: 192
Ingredients Method Nutrition

Ingredients
  

  • For the Dal Soup
  • ⅔ cup (145 g / 5.1 oz) split moong dal, without skins
  • 6½ cups / 1.5 liters water (use 5½ cups / 1.3 liters for pressure cooker)
  • 1 teaspoon (5 ml / 0.2 fl oz) turmeric powder
  • 2 teaspoons (10 ml / 0.3 fl oz) ground coriander
  • 1½ teaspoons / 7 ml (0.2 fl oz) fresh ginger, finely minced or grated
  • 1 teaspoon (5 ml / 0.2 fl oz) green chili, minced (adjust to taste)
  • 1¼ teaspoons / 6 ml (0.2 fl oz) salt
  • For the Chaunk (Tadka)
  • 2 tablespoons (30 ml / 1 fl oz) ghee or vegetable oil
  • 1 teaspoon (5 ml / 0.2 fl oz) cumin seeds
  • 2 tablespoons (30 ml / 1 fl oz) fresh coriander, coarsely chopped
  • Pro-Tips for the Perfect Dal
  • For even faster cooking and improved digestibility, soak the moong dal in water for at least 30 minutes before cooking.
  • Customize your chaunk by adding a pinch of asafoetida (hing), a dried red chili, or a few curry leaves along with the cumin seeds for extra depth of flavor.
  • If the dal becomes too thick upon standing, simply stir in a little hot water until it reaches your desired consistency before serving.
  • To make this recipe vegan, simply substitute the ghee with a neutral vegetable oil, such as avocado or coconut oil.

Method
 

  1. First, rinse the moong dal under cold water until the water runs clear.
  2. Drain well.
  3. In a heavy-bottomed pot, combine the rinsed dal, water, turmeric, ground coriander, ginger, and green chili.
  4. Bring to a rolling boil over high heat, stirring occasionally.
  5. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for about 1 hour, or until the dal is completely soft and broken down. For a pressure cooker, combine the with the reduced amount of water, secure the lid, and cook under pressure for 25 minutes. Allow the pressure to release naturally.
  6. Once cooked, remove the pot from the heat.
  7. Add the salt and use a wire whisk or an immersion blender to beat the dal until it is creamy and smooth.
  8. Now, prepare the chaunk (tempering).
  9. Heat the ghee or oil in a small pan over medium-high heat.
  10. When the ghee is hot, add the cumin seeds.
  11. Fry them until they sizzle and turn a rich brown, which should take about 30-45 seconds.
  12. Carefully pour the hot, sizzling chaunk directly into the dal soup. Immediately cover the pot and let the aromatic flavors infuse for 1-2 minutes.
  13. Uncover, stir in the freshly chopped coriander, and serve immediately.

Nutrition

Calories: 192kcalCarbohydrates: 22.5gProtein: 8.8gFat: 7.5g

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