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
- Moong Dal – 1 Cup
- Onion – 1 Medium
- Ginger – 1″ piece
- Garlic Clove – 2
- Cumin – 1 tsp
- Oil or Butter – 1 tsp
- Salt to Taste
- Black Pepper Powder to Taste
Method
- Wash and pressure cook the moong dal with 2.5 cups water till it reaches a mashable consistency.
- Dry roast the cumin seeds till they start to change colour.
- Powder the cumin seeds and set aside.
- Grate the ginger and set aside.
- Chop the garlic to fine pieces and set aside.
- Peel and chop the onion into fine pieces.
- In a wok, heat the oil or butter.
- Add the onion and garlic pieces.
- Saute till the onion is transparent.
- Turn off the heat.
- Add the cumin powder and grated ginger.
- Mix well and let the mix rest for 2 or 3 minutes.
- In a blender, blend the onion and cooked moong dal to a smooth paste.
- Pour the dal paste into the wok.
- Add 2 cups of water and salt.
- Bring to a gentle simmer.
- Turn off the heat.
- Add pepper powder.
- Serve Moong Dal Shorba hot!
I can slurrp it down like that!
Wow looks delicious…
It looks absolutely delicious Aruna! New soup for next winter. Thanks!
Yum n comforting.. i wish I could grab some.
Your photo is fabulous! We are having the same type of scenario here in New York (just the opposite extremes!)— it started out unseasonably warm in December and now it is super cold- snowing- sleeting- just miserable!! This sounds warm and comforting.
This is one meal for me, everyday 🙂
Wow!!! Lovely soup….
Moong dal Soup thats awesome:-) perfect for the weather
Here too, the winter was severe this time and we had soup daily in the evenings. One of them was a dal soup; I used channa daal, and while boiling it, I used all of the spices that one would generally use while cooking the mincemeat of a kebab: dalchini, badi elaichi, chhabila, cloves, tejpatta.
Rest of the procedure was similar to yours. Family loved it 😀
Another recipe for me to try! 🙂
Moong Dal Shorba is so full of health and YUM! You made it look so APPETIZING! 🙂
I wish I had some of that delicious shorba today in snowy and cold Boston, Aruna! It looks awesome! I can almost smell it.
so comforting looking!
Simple soothing soup for the perfect cold weather:)
Hope to see you sometime soon in my space:)
http://www.masalakorb.com
Aaaah i soo luv lentil soup. And this recipe looks too good.
🙂