Green Moong Dal Soup/ Lentil Soup


The best thing about the monsoon season is, as I feel personal, having hot soups as they give warmth and prevent monsoon ailments, boosting immunity. The use of some whole spices and aromatics add some medicinal property and above all, they take its flavors to another level

In fact, lentils or dals are an integral part of our cuisine and we use them in some way or the other. Our day-to-day menu does not complete without lentils. Generally, I cook soups out of different seasonal veggies but making a soup with lentils is another experience. In that way, I can use this staple in my diet. The best thing is that it does not require peeling or chopping as veggie soups do!!

I like to cook soup out of yellow or green moong dal. The green or whole moong dal is the healthiest and is often called a storehouse of protein. If you are following a weight loss program, this is for you! A tadka of roasted garlic in ghee makes it more relishable and aromatic. I prefer ghee for tadka as the ghee if taken in moderation is more beneficial than refined cooking oils. It contains plenty of omega-3 fatty acids along with Vitamin A.

related recipes

Beetroot Soup

Roasted Garlic Mushroom Soup

Corn and carrot soup

Floating egg white on tomato soup

Black Chana Soup or chana shorba

On to the recipe

Course – Soups/Appetizers

Cuisine – Indian

 Prep Time – 30 Min (prep time includes soaking of the lentil)

 Cook Time – 30 Min

 Total Time – 60 Min

 Yield – 5  Servings

 Author – Bharti Dhawan


1 – Green moong or whole moong dal/lentil – 1 cup or 200 gms (soak for 30 minutes)
2 – Water – 5 cups or 1 lt.
3 – Cooking oil or ghee – 1 tbsp
4 – Chopped ginger – 1-inch piece
5 – Chopped tomatoes – 1/4 cups
6 – Salt – 2 tsp or to taste
7 – Black peppercorns – 2 tsp or to taste
8 – Bay leaves – 2 nos.
9 – Cloves – 2-4 nos.
10 – Cinnamon stick – 1 no(1-inch stick)

Ingredients For Tadka

1 – Ghee – 1 tbsp
2 – Chopped garlic – 1 tsp
3 – Cumin seeds – 1 tsp
4 – Heeng/asafetida powder(optional) – 1 tsp


1 – Heat ghee or oil, add whole spices and chopped ginger, and cook them for a while. Be careful and avoid burning them

2 – Add turmeric powder and chopped tomatoes and cook for a while

3 – Add soaked dal now and bhunow/roast for a minute with spices

4- Add water, salt, and soaked dal. Close the lid and pressure cook at low flame for 15 minutes or till 5-6 whistles

5 – When cooked, switch off the gas and let the pressure cooker cool down completely. Add hot water if required to make thin soup

6 – When cooled, blend cooked dal into purée. Strain this to get the fine puree. This puree has aromas of whole spices

7 – Transfer this puree to the pan and prepare for tadka

Instructions for tadka

1 – Heat 1 tsp ghee and add chopped garlic

2 – Now add heeng/asafoetida powder and allow it to roast

3 – Add cumin seeds and let them crackle

4 – Add red chilly powder and pour this tadka over ready dal soup

5 – Garnish moong  dal soup with some moong sprouts and fresh coriander leaves