My Dainty Kitchen

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Veg Minestrone Soup with Fusilli Pasta

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Veg Minestrone Soup with Fusilli Pasta

Minestrone Soup

Minestrone soup is an Italian Soup which is a combination of pasta, beans, and lots of green and orange veggies. This is one of the healthiest soup. Again it’s quick and easy to make. Takes less than 15 minutes to prepare. I have used zucchini (both green & yellow), carrot, french beans, broccoli and red beans for this soup. If you are not using canned beans, then first thing to do is soak them 5 – 8 hrs. then pressure cook for 2 whistles or till its soft and cooked fully. I avoid cooking beans and veggies together as I don’t want my veggies to loose their glaze and color because of excess cooking. And these exotic vegetables takes lesser time to cook than that of the beans. So what I did here is I pressure cooked the beans with pasta for 2 whistles. Then mixed them with rest pan of vegetables. This reduced cooking time to half.

Soups are one of the best part of our food. These are loaded with vitamins and minerals. They are quick recipes and best comfort food.

If you like soups then read similar posts:

  1. Creamy Pumpkin Soup
  2. Low Carb Cream of Mushroom Soup
  3. Hearty Tomato Soup
  4. Veg Mexican Lentils Soup
  5. Spinach Mushroom Soup

Lets make this classy Italian minestrone soup with fusilli and veggies.

Minestrone soup

Minestrone Soup

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5 from 1 vote

Veg Minestrone Soup with Fusilli Pasta

This is an easy soup prepared in 15 minutes only. You can take any kind of pasta here. I have used fusilli pasta.
Prep Time10 mins
Cook Time15 mins
Total Time8 hrs 25 mins
Course: Main Dish, Soups
Cuisine: Italian
Keyword: Healthy Soups
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 cup Beans soaked overnight
  • 1 cup pasta
  • 1/2 medium Zucchini Green
  • 1/2 Medium Zucchini Yellow
  • 2 small Carrots
  • 1 cup Green Beans Chopped
  • 1 Onion Chopped
  • 5-6 Garlic Pods minced finely
  • 1 tsp Italian seasoning
  • 1/2 tsp Black Pepper
  • 1/4 tsp Paparika powder
  • 1/2 tsp Salt or as per taste
  • 2 tbsp Olive oil
  • 1 cup Vegetable Stock or water
  • 2 Tomato chopped
  • 1 cup Tomato Puree
  • 2 tbsp Basil leaves Chopped
  • 1 tbsp Cilantro Leaves Chopped

Instructions

  • Boil soaked beans and fusilli for 1 - 2 whistles.
    Pasta & Beans
  • Heat oil in a heavy pot or sauce pan. Add chopped garlic, onion and saute till translucent.
    Minestrone soup
  • Add chopped vegetables and stir well.
    Minestrone Soup
  • Add in tomatoes and tomato puree. Season with salt, pepper, oregano, paparika. Add boiled pasta & beans to the pan.
    Minestrone soup
  • Pour water into pan and let it simmer for 5 minutes. Add cilantro leaves, basil leaves chopped.
  • Turn off heat and cover with a lid. Serve hot
    Minestrone soup

How to Make Veg Hot And Sour Soup

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Veg Hot And Sour Soup

Learn how to make this yummy tangy, spicy veg hot and sour soup. This veg hot and sour soup is one of my favorite soup. Whenever I dine out my first order is veg hot and sour soup. The name itself says it all. The sourness and the hot spicy combined together gives a nice flavor. The heat comes from the chilli sauce, black papers, ginger, garlic. you can add white pepper as well. The main sourness source is malt vinegar/ white vinegar.
You can add vegetables of your choice. Normally I add cabbage, cauliflower, carrots, french beans, mushrooms to the soup. You add bamboo shoots and tofu as well. This is super easy to prepare and gets prepared very quickly in 15 minutes.
The thickness or consistency you can adjust with cornflour.
This soup comes in Indo Chinese starter menu. Also read other Indo Chinese food like Veg Hakka Noodles, Veg Manchurian,
If you are looking for soups then please check these:
Lets make this easy soup in 15 minutes.
Hot & Sour Soup
Hot & Sour Soup
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Veg Hot & Sour Soup

This is an Indo Chinese soup which is easy and quick soup.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soups
Cuisine: Asian, Chinese, Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Soups, Indo Chinese
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 tbsp Ginger finely minced/ chopped
  • 1 tbsp Garlic Finely minced
  • 1 small Onion sliced
  • 4 - 5 tbsp Spring Onion Greens
  • 2 - 3 florets Cauliflower finely chopped
  • 1/2 cup Cabbage shredded
  • 1/2 cup Beans finely chopped
  • 1/2 cup Carrot Grated or sliced thin
  • 4 Mushroom Sliced
  • 1 tsp Salt or as per taste
  • 1/2 tsp Black Pepper
  • 2 tbsp Oil
  • 2 tbsp Soy Sauce
  • 3 tsp White Vinegar
  • 1 glass Water
  • 4 tbsp Corn flour

Instructions

  • Heat oil in a pan. Add onion, sauté for a minute. Then add chopped garlic, ginger and green chillies, green onions. Sauté for a minute on high flame.
  • Then add chopped veggies. Sauté for 2 minutes. Add water and boil for 4 – 5 minutes till they are soft and tender. Don’t overcook vegetables.
  • Add soy sauce, white vinegar. Add salt. Add less salt as soy sauce has some salt in it.
  • Add some water (1 cup)and let it simmer for 2 minutes. Add black pepper and salt.
  • In a small bowl mix the corn starch with 2 tbsp water and stir well. Add this mixture to boiling soup to give it thicker consistency.
  • Season with black pepper and serve hot. Garnish with Spring onions.
    Hot & Sour Soup

Low Carb Creamy Mushroom Soup

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Low Carb Creamy Mushroom Soup

Monsoon and hot soups!! what a divine combination. I must say this soup is my all time favourite now. I would love to make this luscious creamy mushroom soup very often. Read my other soup recipe here.

In western part of India monsoon has arrived with drizzles and heavy showers accompanied with chilled wind, cold weather. Like we need some cold food to beat the heat of hot sunny summers, our body crave for hot beverages and some crispy fritters to accompany the fizzy weather. In this damp and moist weather germs and bacteria also breeds rapidly. Research has shown that our immunity system tend to be low in monsoon & makes us susceptible to diseases like cold, flu and digestive tract infection which are very common diseases associated with monsoon. Intake water carefully as these are the place where germs develop and so are the diseases. For this reason I say a strict no to any outside food especially street foods.

So to stay strong we need to develop healthy food habit for this monsoon. And to break the stereotype food habit of hot tea & coffee & fritters, why not welcome this monsoon with some healthy and flavorful piping hot soups. Soups are nutritious, keeps you full for longer. Also as these are light so easily digestible and helps in reducing inflammation and stomach flatulence.

This creamy low carb mushroom soup is perfect for this monsoon. Rich with nutrition this soup is super easy to make and flavorful with its earthy look & taste. I never knew this mushroom soup would taste so insanely delicious while preparing.It has flavors of garlic and chilli for that spiciness, curd, pepper, natural mild sweetness from mushroom and onion, everything well balanced made this a perfect recipe. To make it little creamy I have added 1/4 tsp whole wheat flour which is better than all purpose flour. You can add almond flour also to it. A pinch of flour and 2 tbsp of milk made it more creamy. I have replaced heavy cream with beaten curd. If you are vegan then use soy milk and vegan curd for the recipe. If you are following Keto diet then add heavy cream and butter for this recipe.

Its a super easy and 3 step recipe:

I. Chop and saute mushrooms, onions, garlics. Sprinkle flour and water/ milk to simmer.

II. Blend to a smooth puree. Add seasoning (salt & pepper).

III. Simmer to get right consistency. Garnish & Serve

Interesting!! lets make this super healthy creamy earthy mushroom soup.

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Low Carb Creamy Mushroom Soup

Mushroom is sauted with onion and garlic. Then pureed and simmered to make this recipe.
Prep Time5 mins
Cook Time10 mins
Total Time25 mins
Course: Soups, Weightloss Recipe
Cuisine: American, Asian, Indian, Italian
Keyword: Healthy Soups, Low-carb Recipe
Servings: 2 People
Author: daintykitchen

Ingredients

  • 1 tbsp Oil
  • 8-10 Mushrooms Washed and chopped
  • 4 - 5 garlic
  • 1 Green Chilli
  • 1/2 tsp Black Pepper Powder
  • 1 tbsp Beaten curd/ Fresh cream for garnishing
  • 1/4 tsp Salt
  • 1 medium Onion Diced

Instructions

  • Wash and chop the ingredients. Heat oil in a pan. Add minced garlic and onions. Once onion is translucent add chopped mushrooms and saute for 2 minutes. Remove 4- 5 pieces for garnishing.
  • Add 1/4 tsp flour and saute for a minute. Add water & milk here and let it simmer and get cooked in this liquid.
  • Once mushrooms are soft and well cooked turn off the gas and blend to a smooth puree using a hand blender. If using normal blender then cool the mixture completely before grinding. To make it spicy I have added 1 green chilli to the blending jar along with mushroom. This is optional you can skip adding green chilli.
  • Heat the puree again in the pan. Season with salt and pepper. Bring it to a boil and adjust thickness of soup.
  • Turn off gas and serve hot with swirl of beaten curd. Garnish with chopped coriander leaves and few sauteed mushroom pieces.

Notes

  • If you are using regular mixer grinder, then cool the mushroom mixture completely before blending else it will burst with hot air pressure.
  • For spiciness you can use green chilli or black pepper or cayenne pepper.
  • Add almond flour for healthier option.
Happy cooking friends. Try this recipe and share your feedback below in the comment box.

Low Carb Creamy Pumpkin Soup for Healthy Monsoon

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Low Carb Creamy Pumpkin Soup

Monsoon and hot soups!! what a divine combination. In western part of India monsoon has arrived with drizzles and heavy showers accompanied with chilled wind, cold weather. Like we need some cold food to beat the heat of hot sunny summers, our body crave for hot beverages and some crispy fritters to accompany the fizzy weather. In this damp and moist weather germs and bacteria also breeds rapidly. Research has shown that our immunity system tend to be low in monsoon & makes us susceptible to diseases like cold, flu and digestive tract infection which are very common diseases associated with monsoon. Intake water carefully as these are the place where germs develop and so are the diseases. For this reason I say a strict no to any outside food especially street foods.

So to stay strong we need to develop healthy food habit for this monsoon. And to break the stereotype food habit of hot tea & coffee & fritters, why not welcome this monsoon with some healthy and flavorful piping hot soups. Soups are nutritious, keeps you full for longer. Also as these are light so easily digestible and helps in reducing inflammation and stomach flatulence.

So lets get started developing a healthy habit with one more super-food Pumpkin. Pumpkin is a versatile vegetable. This is used for both sweet delicacies as well as savory preparations. Both seeds and vegetable have nutritional values.

Pumpkin as a super-food

  • Rich in Beta-carotene & vitamin A – Excellent for eye health and skin. It rejuvenates skin texture and color.
  • Source of fibre, magnesium and potassium – Good for heart health, helps in digestion & weightloss
  • High water content (90%)- Keeps hydrated & helps in weightloss
  • Rich source of vitamin C – Boosts immunity & fight against cold & flu
  • Pumpkin seeds rich in magnesium and helps reducing cholesterol and keeps heart healthy.

This pumpkin soup is really easy to prepare. Requires very less ingredients. If you will search for pumpkin soup you will get thousand recipes. Many of them are loaded with potatoes. But if you intend to make a low calorie and low carb soup then use only pumpkin. It’s a 3 step process.

I – Chop & saute Pumpkin, onion & garlic (Fresh Pumpkin)

II – Puree the sauteed pumpkin & onion garlic

III – Simmer for right consistency

Can you think of some more interesting and easy recipes?

Since I wanted to make this low carb, I have not added any cream to the soup. Here instead of cream I have used half tsp curd for garnish. The creaminess of the soup comes from the creamy pulp of pumpkin etc. for creamy texture you don’t need any additional cream to add. However adding cream will make it even richer but this is not compulsory. Again I have added some brown fried onions to add that crunchy bites inbetween.

Lets make this luscious creamy pumpkin soup.

I have used some brown onions for garnishing. This is optional you can skip this.

 

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Low Carb Creamy Pumpkin Soup

This easy pumpkin soup recipe is prepared from pureed pumpkin pulp.
Prep Time5 mins
Cook Time15 mins
Total Time30 mins
Course: Soups, Weightloss Recipe
Cuisine: Asian, Indian
Keyword: Healthy Soups, Low-carb Recipe
Servings: 4 People
Author: daintykitchen

Ingredients

  • 250 gm Pumpkin Chopped
  • 1 tbsp olive oil
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Cumin Powder
  • 1 tsp Beaten curd/ Fresh cream For garnish
  • 5 garlic finely minced
  • 1 Onion Chopped
  • 1/4 tsp Black Pepper Powder
  • 1 tbsp Brown Onions (fried)
  • 1/4 tsp Salt
  • 1 pinch Oregano
  • 1 pinch Lemon Zest
  • 1 tsp Lemon Juice
  • 1 tsp Chilli flakes or paparika powder (Optional)

Instructions

  • Heat 1 tbsp oil. Add 1 tbsp finely minced garlic, saute till light brown. Add chopped onion and saute till translucent. Add 1/2 tsp coriander powder, 1/4 tsp cumin powder.
  • Add chopped pumpkin and saute in low flame till pumpkins are soft. Here you can add 1/2 cup water and simmer for 5 minutes.
  • Turn off the gas and cool it for some time. Blend it to smooth paste using hand blender. If using mixer grinder then cool it completely else the lid will open up with air pressure if used while hot.
  • Bring it to boil and simmer till you get right consistency. Season with salt and black pepper, oregano (Optional). To make it spicy add chilli flakes.
  • Garnish with beaten curd or fresh cream and coriander leaves and serve hot.

Notes

# If using mixer grinder to make puree of pumpkin, then let it cool completely else the lid will open up with hot air pressure.
# If the skin is hard then peel it or else use with outer skin on it.

Low Carb Creamy Spinach And Mushroom Soup

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Low Carb Creamy Spinach And Mushroom Soup

This low carb creamy spinach and mushroom soup is one of the best soup for these cold days and nights. This is super easy and keto friendly soup which is tasty and at the same time it helps in loosing that extra fat.

Monsoon has arrived here with a great relief to summer heat and with a lazy weather. With drizzles I don’t feel like spending long time in Kitchen. Again with cold weather we crave to eat more fried, spicy food especially fritters or dumplings are very famous in Indian Monsoon. But one thing to keep in mind that we can’t eat more of unhealthy food.

We need to control our taste buds and serve ourselves hot but healthy food. Including hot soups and spices in our diet will help in building immunity and fights against the bacteria and virus in our stomach. That’s why while thinking about a low carb and healthy yet tasty soup recipe. I was confused between two ingredients Spinach and Mushroom. I bought both but could not conclude on which soup to make.

If you have read my previous posts, I have mentioned there spinach my all time favourite. So I again started with spinach but however mushroom too was in my mind. So there comes this creamy Spinach & Mushroom Soup. This is a completely low carb recipe. The creamy texture came from mushroom and flour. To give sour taste, I have used a cup of buttermilk. If you are following keto diet, you are free to add heavy cream and sour cream to the soup.

Spinach and mushroom soup

Read my other keto soup recipe creamy mushroom soup

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Low Carb Creamy Spinach & Mushroom Soup

This is a low carb soup perfect for this monsoon. An easy recipe made from puree of sauteed spinach and mushroom.
Prep Time5 mins
Cook Time15 mins
Total Time30 mins
Course: Dal, Keto Recipe, Leafy Special, Weightloss Recipe
Cuisine: Indian
Keyword: Low-carb Recipe
Servings: 4 People
Author: daintykitchen

Ingredients

  • 1 cup Spinach Cleaned and chopped
  • 100 gm Mushroom Chopped
  • 1 Onion
  • 6 - 7 garlic
  • 1/2 tsp Salt
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Black Pepper Powder
  • 1/2 tsp Fresh cream for garnish

Instructions

  • Heat oil in a pan. Add chopped onion & crushed garlic. saute till light brown. Add chopped spinach. Sprinkle a pinch of salt and red chilli powder. saute till spinach is cooked.
  • Saute the mushroom and add to the spinach in a mixing jar.
  • keep 4 - 5 pieces & 1tbsp sauteed spinach for garnishing.
  • Grind the sauteed spinach and mushroom to a smooth puree.
  • Heat the puree in a pan. Add mixture of buttermilk and a tsp almond flour for creamy texture and sour flavor.
  • Mix well and simmer for a minute. turn off the gas and serve hot. Garnish with sauteed spinach, mushroom and fresh cream.

Notes

If you are following keto diet then add heavy cream to soup while cooking. Instead of buttermilk use sour cream.
Enjoy the monsoon with this creamy spinach & mushroom soup.

Summer Special Spanish Gazpacho Soup

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Spanish Gazpacho Cold Soup For This Summer

Spanish Gazpacho Cold Soup is a best alternative for all salad lovers. Summer means heat and we try to keep ourselves hydrated. The best to keep hydration level high is by drinking juice, having fresh fruits etc. Fruits are high in water content so the best is having maximum fruits, juices and salads in your daily diet. Read about best summer drinks here.

This Gazpacho Soup belongs to Spanish Cuisine originally. When we talk about soup, its normally cooked and served. But the speciality of this soup is that its not cooked and served chilled. Normally its the raw puree of tomato, Cucumber and bell pepper combined with few more herbs and spices such as onion, garlic, jalapeno, coriander leaves. Wine vinegar or malt vinegar and lemon gives tartness to the tomato pureed. Olive oil and salt added in the end. This is pureed to very fine paste. Using large strainer strain out the rough particles. Sprinkle freshly crushed black pepper.

Blend these healthy vegetables together to a puree and refrigerate for few hours and serve cold. This soup is keto friendly and this good food is full of fibres and nutritions and low in carb.

I’m glad I made this soup and sharing this on my blog today. My first try on Gazpacho Soup. You can play around with ingredients always.

Lets make this wonderful summer drink.

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Summer Special Spanish Gazpacho Soup

Gazpacho is a cold soup which are best for the summers. It has all goodness of tomatoes, bell peppers, cucumbers. Its a raw pureed form of these vegetables.
Prep Time5 mins
Cook Time5 mins
Total Time2 hrs 10 mins
Course: Soups, Weightloss Recipe
Cuisine: Spanish
Keyword: Easy Less than 30 minutes Recipe
Servings: 2 Servings
Author: daintykitchen

Ingredients

  • 1 tbsp olive oil
  • 2 Tomatoes
  • 1 Red Bell Pepper
  • Few Cherry Tomatoes
  • 2 tbsp Coriander leaves
  • 5 - 6 Garlic pods
  • 1 Jalapeno
  • 1 Onion Medium
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/4 cup Red wine vinegar
  • 1/2 tsp Cayannepepper
  • 1 Lemon

Instructions

  • Chop tomatoes, cucumber,bell pepper, jalapeno, coriander leaves, onion, garlic. Grind together adding little water.
  • Blend to smooth puree. Strain the particles left out in puree with help of a strainer.
  • Add wine vinegar, salt, lemon juice, cayanne pepper and stir well. Add 1 tbsp olive oil and garnish with few chopped coriander leaves. Refrigerate for minimum 3 hrs. Serve this with bread croutons or any salad.

Keto Spinach Soup

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Keto Soupy Spinach/ Spinach Soup

“Because I Love Spinach”

Indian Keto Spinach Recipe

This leafy vegetable is full of nutrition, vitamins and minerals. Its rich in calcium and recommended for our bone health. It’s loaded with every good thing that our body needs.

Spinach recipes are very easy to make. Even in plain sauteed form it tastes delicious. It doesn’t take 5 minutes to get cooked. so when you are in hurry and want to make yourself some thing fresh and healthy, try this sauteed spinach recipe. Try my simple yet most popular butter garlic sauteed spinach for keto recipe.

How to make soupy spinach?

Normally while cooking spinach in dry sauteed form, never add water to it. Because they release lot of water while cooking. If you add additional water it will be mashy. One trick is wash and clean the leaves and then air dry them and store. Cut it just before you are going to cook them. In this way they release little less water or no additional water will get added in method of rinsing and cleaning the leaves. In my version of soupy spinach, I have not dried them before as i wanted it in soupy form.

While making any spinach soup we puree it to fine paste. but I wanted to have that bites of spinach along with it’s flavorful juice. Also I have added eggplant/ aubergine to the dish.

This is a simple soup recipe with minimal ingredients. I have used only salt and garlic for this soup and yet it’s delicious. Simplicity at it’s best.

Keto Spinach recipe

Other Spinach Recipes

Another magic of the flavor of spinach is that it does not need any other spices to make it scrumptious. However it blends with garlic so well that only use of garlic is enough for this. How ever you can add other spices as well but the simple recipe is the best version to me. Palak also tastes great as gravy base in many curries and biryani etc. Read my bestever palak paneer and punjabi sarson ka saag recipe on blog.

While kneading wheat flour for chapati (flat breads) or Poori, I add 1/2 cup blanched and pureed spinach juice. This adds so many nutrition to the plain chapati. When your kid is a fussy eater you may try making this colourful poori or paratha. I have tried this for my baby and he loves this variety too much and at the same time he is having all the nutrition that’s required for his growth and development. Isn’t it a great idea?

Read more spinach recipes:

You can have this as weight loss soup specially for dinner and its so filling that you will not crave for anything else. Its also a diabetic friendly food. 

Let’s make this yummy soupy spinach.

Keto Soupy Spinach
Print Recipe

Keto Soupy Spinach For This Summer

This is an easy to cook keto spinach recipe. It's a simple spinach soup prepared with minimal ingredients.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Keto Recipe, Leafy Special, Main Dish, Sabzi & Curry
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Soups
Servings: 4 People
Author: Ipsa

Ingredients

  • 4 tbsp olive oil
  • 2 bunch Palak Washed and chopped
  • 2 Brinjal/ Aubergine cut into quarters (250 gms)
  • 10 - 12 Garlic buds crushed
  • 1 tsp Cumin seeds
  • 1/2 tsp Salt (or as per taste)
  • 1 Green Chilli

Instructions

  • Wash and clean the spinach properly and chop them finely.
  • Heat oil in a pan on medium heat. Once oil is hot add cumin seeds and let it crackle. 
  • Add garlic and green chillies. Saute for a minute till garlic is light brown in color and is aromatic.
  • Add diced eggplants and chopped spinach leaves. Season with salt.
  • Saute on high flame for a minute. Then add 1/4 cup water and cover with a lid. Let it simmer for 5 minutes.
  • After 5 minutes check consistency of spinach dish. Turn off heat and serve piping hot spinach soup.
  • If you like, you can blend this to puree also.

Notes

If you are not following keto diet, you can add onion and tomatoes also to it.

PIN IT FOR LATER

Keto Spinach Soup
Soupy Spinach Recipe
Keto Recipe Spinach

Green Moong Dal Soup

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Hara Moong Dal

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). Moong dal or green moong dal is one of the best when you are on diet for weightloss or even better for diabetic patients. 

This is healthiest form of plant protein and has amino acids which are considered as building blocks of protein. These are high source of nutrients including manganese, potassium, magnesium, copper, zinc and vitamin B. It’s rich in protein, and dietary fibre. This lentil is low in carbohydrates which differentiates it from the other lentils. Due to low glycemic index
this is one of the super foods for diabetic patients as it helps in regulating blood sugar.

How to make hara moong dal?

I make hara moong or green gram in two ways, i.e. both as dal and as curry. Preparing any of them is easy and almost similar. Incase of dry curry, then don’t add water while sauteing with spices and simmer till it’s of thicker consistency. Where as if you want to make as dal, add approximately 1 glass – 1.5 glass water more to the curry preparation.

Green gram
Consistency of Pressure cooked whole moong dal

Normally even if I want to make soupy dal consistency, I don’t add much water during pressure cooking. Keep the ration 1 : 2.5 for lentils to water. With excess water it may spill over and will not get properly cooked. Another point is cook on medium to low flame so that the lentils will get cooked properly.

Hara Moong Dal

Then if you want to make it dry sabzi, don’t add water or add little water. Even you want soupy dal, add extra water during this point (after mixing cooked dal to the spices paste).

Look at the pictures below. 1st one is dry moong dal sabzi and the 2nd is moong dal soup.

hara moong dal
Pic – 1 – Dry Green Gram Curry
hara moong dal
Pic – 2 – Green Gram Lentil Soup or Green Moong Dal

So the basic difference is their consistency. Rest all methods are same for both dry curried lentils or soupy lentils.

Note: Soak the dal for 3 -4 hours to get full nutrition of it. It will help reducing anti nutrients which are naturally present in all beans and legumes. This makes it easier to digest and reduces flatulence.

Read more about green gram and it’s benefits.

If you like lentils then read our similar recipes, e.g. whole masoor dal, moong masoor dal, dhuli urad dal, split urad dal, dal makhani, dal palak, methi dal.

Hara Moong Dal
Print Recipe

Green Moong Dal Soup

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.
Prep Time5 mins
Cook Time30 mins
Resting Time15 mins
Total Time35 mins
Course: Dal, Main Dish, Sabzi & Curry, Weightloss Recipe
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Soups, Indian Dal, Low-carb Recipe
Servings: 4 People
Author: Ipsa Faujdar

Ingredients

  • 1 cup green Moong (whole)
  • 1 onion finely chopped
  • 2 tomato finely chopped
  • 1 inch ginger finely chopped or crushed
  • 6 garlic pods finely chopped or crushed
  • 2 green chilli finely chopped
  • 3 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp cumin seeds
  • 6 – 8 curry leaves
  • 1/2 tsp hing
  • 2 dried red chilli
  • 2 tbsp coriander leaves
  • 3 tbsp refined oil/ ghee
  • 1 tbsp ghee (optional)

Instructions

  • Wash dal properly and soak in water for 1 hr. 
  • Put in a pressure cooker. Add turmeric powder and salt as per taste. Add 2 cups of water.
  • If soaked earlier then pressure-cook for 4 – 5 whistles. Else it might take 4 – 5 whistles more. Let it cool before opening the lid.
    green moong dal

For Dry Moong Curry

  • Heat 3 tbsp refined oil in a deep pan or kadai. 
  • Add cumin seeds and let it crackle. Then add chopped ginger and garlic and saute for a minute. 
  • Add chopped onion, green chillies and curry leaves to it and saute till translucent.
  • Then add chopped tomatoes and saute for 2 minutes more or till oil separates.
  • Then add dry spices and mix well. Add 1/4 cup water and give it a good stir.
  • Add boiled dal to the pan and let it simmer till desired consistency received. Add 1 tsp lemon juice and mix well.
  • Garnish with chopped coriander leaves and serve.
    hara moong dal

For Moong Dal/ Soup

  • Heat 3 tbsp refined oil in a deep pan or kadai. 
  • Add cumin seeds and let it crackle. Then add chopped ginger and garlic and saute for a minute. 
  • Add chopped onion, green chillies and curry leaves to it and saute till translucent.
  • Then add chopped tomatoes and saute for 2 minutes more or till oil separates.
  • Then add dry spices and mix well. Add 1/4 cup water and give it a good stir.
  • Add boiled dal to the pan. Mix well. 
  • Add 1 cup water and simmer for 5 minutes on medium to low flame. Add water as per the consistency you need in dal.
  • Add 1 tsp lemon juice and finely chopped coriander leaves.
    hara moong dal

Notes

Adjust water as per the consistency you need in dal. You can make it both as dry sauteed curry or soupy dal.
 

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