Moong Dal Shorba | Mung Lentil Soup

Moong Dal Shorba | Mung Lentil Soup
Moong Dal Shorba | Mung Lentil Soup

This year, the winter in Mumbai came in very late (almost in the middle of December) and then was particularly severe by Mumbai standards in Mid to Late January. The weather pattern has changed almost overnight and it is now again getting to be searing hot!

While it was cold, we tried out different soups and one of them was this Moong Dal Shorba. Easy to make, it was comforting in its familiar taste and light on the stomach.

How to Make Moong Dal Shorba | Mung Lentil Soup

Serves: 4

Time: 30 Minutes

Ingredients

  1. Moong Dal – 1 Cup
  2. Onion – 1 Medium
  3. Ginger – 1″ piece
  4. Garlic Clove – 2
  5. Cumin – 1 tsp
  6. Oil or Butter – 1 tsp
  7. Salt to Taste
  8. Black Pepper Powder to Taste

Method

  1. Wash and pressure cook the moong dal with 2.5 cups water till it reaches a mashable consistency.
  2. Dry roast the cumin seeds till they start to change colour.
  3. Powder the cumin seeds and set aside.
  4. Grate the ginger and set aside.
  5. Chop the garlic to fine pieces and set aside.
  6. Peel and chop the onion into fine pieces.
  7. In a wok, heat the oil or butter.
  8. Add the onion and garlic pieces.
  9. Saute till the onion is transparent.
  10. Turn off the heat.
  11. Add the cumin powder and grated ginger.
  12. Mix well and let the mix rest for 2 or 3 minutes.
  13. In a blender, blend the onion and cooked moong dal to a smooth paste.
  14. Pour the dal paste into the wok.
  15. Add 2 cups of water and salt.
  16. Bring to a gentle simmer.
  17. Turn off the heat.
  18. Add pepper powder.
  19. Serve Moong Dal Shorba hot!
Moong Dal Shorba | Mung Lentil Soup
Moong Dal Shorba | Mung Lentil Soup