This moong dal soup recipe is a simple, comforting way to enjoy yellow lentils with ginger, cumin and turmeric. The texture can be kept brothy or blended until smooth, and the ingredients are easy to find. Serve it as a light meal or alongside rice, roti or vegetables.
Recipe details
Serves 3 | Prep: 10 minutes | Cook: 20–25 minutes
Ingredients
- ¾ cup yellow split moong dal
- 4 cups water, plus more to adjust consistency
- ½ teaspoon turmeric
- 1 teaspoon grated ginger
- 1 small tomato, chopped (optional)
- 1 teaspoon oil or ghee
- ½ teaspoon cumin seeds
- 1 small garlic clove, finely chopped (optional)
- ¼ teaspoon black pepper
- Salt, to taste
- Fresh coriander and lemon juice, to serve
Method
1. Rinse the dal
Rinse the moong dal in cool water until the water runs clearer. Drain and add it to a saucepan with water, turmeric and ginger.
2. Simmer until soft
Bring to a boil, skim off any foam if needed, then reduce the heat. Simmer for 18–22 minutes, stirring occasionally, until the dal is very soft. Add the tomato halfway through if using. Add more hot water for a thinner soup.
3. Make the tempering
Heat oil or ghee in a small pan. Add cumin seeds and let them sizzle. Add garlic if using and cook briefly without burning it. Stir the tempering into the cooked dal.
4. Season and serve
Add salt and black pepper to taste. For a smoother texture, whisk the dal or blend carefully once it has cooled slightly. Finish with coriander and a squeeze of lemon.
Tips and variations
- For a more filling soup, add finely chopped carrot or spinach during cooking.
- Use lemon at the end to brighten the flavour without needing extra salt.
- For a vegan version, use oil instead of ghee.
- For a thicker dal, use less water; for soup, add hot water gradually until you like the consistency.
How to serve moong dal soup
Serve in a bowl with coriander and lemon, or pair with rice and vegetables for a more substantial meal. You can also explore our healthy Indian lunch ideas for simple meal combinations.
Storage
Refrigerate cooled soup in a sealed container and use within 3 days. It thickens as it sits, so add a little water when reheating and heat until steaming hot.
Frequently asked questions
Do I need to soak moong dal?
Soaking is optional for split yellow moong dal. Rinsing well is usually enough, although soaking can shorten the cooking time.
Can I cook it in a pressure cooker?
Yes. Cook the rinsed dal with water, ginger and turmeric using your cooker’s usual timing for split lentils, then prepare the tempering separately. Follow the cooker’s safety instructions and allow pressure to release as directed.