Green Moong Dal Soup

Green whole moong bean (Green gram bean) is used both in savoury and sweet dishes. This dal is rich in protein and dietary fibres. This is best served with roti/ chapati (flattened bread) or steamed rice or jeera rice (cumin rice). This is one of the best when you are on diet for weightloss or even better for diabetic patients.

Read more about green gram bean.

Read more green gram recipes.


Lets make green moong dal. this can be used both as dal and curry. If you want to serve as dal then add slight more water while cooking or if you want to cook as sabzi then keep is thick.

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Green Moong Dal  Soup
Green Moong Dal Soup
Print Recipe
This can be served as dal, as sabzi or even as lentil soup and very healthy in any form. This is easy to make recipe and healthy option in both lunch and dinner.
  • CourseDal, Main Dish, Sabzi & Curry, Weightloss Recipe
  • CuisineIndian
Servings Prep Time
4 People 5 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
4 People 5 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Green Moong Dal  Soup
Green Moong Dal Soup
Print Recipe
This can be served as dal, as sabzi or even as lentil soup and very healthy in any form. This is easy to make recipe and healthy option in both lunch and dinner.
  • CourseDal, Main Dish, Sabzi & Curry, Weightloss Recipe
  • CuisineIndian
Servings Prep Time
4 People 5 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
4 People 5 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Instructions
  1. Wash dal properly and soak in water for 1 hr. Put in a pressure cooker. Add diced tomatoes, turmeric powder and salt as per taste. Add 2 cups of water.
  2. If soaked earlier then pressure-cook for 4 – 5 whistles. Else it might take 2 - 3 whistles more. Let it cool before opening the lid.
  3. If you want to serve it as curry then keep the thickness as shown in the below picture.
  4. Place a small tadka pan on medium to low heat. Put ghee or refined oil in it. Once the oil is hot put cumin seeds and let it crackle. Add a pinch of hing/ asafoetida. Put green chilli, red chilli and chopped garlic.
  5. To give a variation i have added curry leaves in tampering. You can add cumin seeds also with cumin seeds.
  6. Once garlic turns slight brown add coriander powder, chilli powder and immediately take out from the flame else the masala will get burnt. Then put the tadka in cooked dal and close the lid so that the flavour will be added to the tadka dal. Garnish with finely chopped coriander leaves and serve hot with chapatti or rice.
  7. You can serve this as dal or soup as well. Add 1/2 cup water for thinner consistency.
Recipe Notes

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