Moong Dal Shorba

Instructions

1. 1

   Prepare the Dal

   • Rinse the yellow moong dal under cool running water until the water runs clear. This removes any dust and excess starch.
   • Soak the rinsed dal in 2-3 cups of warm water for at least 30 minutes to 1 hour. After soaking, drain the water completely and set the dal aside.
2. 2

   Pressure Cook the Dal

   • Place the soaked and drained moong dal in a pressure cooker. Add 4 cups of fresh water, turmeric powder, and 1/2 teaspoon of salt.
   • Stir well, secure the lid, and pressure cook on medium-high heat for 3-4 whistles (approximately 10-12 minutes).
   • Once cooked, turn off the heat and allow the pressure to release naturally. This ensures the dal is perfectly soft and mushy.
3. 3

   Prepare the Tempering (Tadka)

   • While the dal is cooking, heat ghee in a small pan (tadka pan) or a saucepan over medium heat.
   • Once the ghee is hot, add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
   • Add the minced garlic, grated ginger, and slit green chili (if using). Sauté for about a minute until the raw smell disappears.
   • Add the finely chopped onion and cook until it turns soft and translucent, which should take about 4-5 minutes.
4. 4

   Combine, Blend, and Simmer

   • Once the pressure has fully released, open the cooker. Pour the prepared tempering (tadka) into the cooked dal and stir.
   • Using an immersion blender, blend the mixture directly in the cooker until it becomes a smooth, lump-free soup. Alternatively, allow the mixture to cool slightly before blending in a countertop blender.
   • Return the blended soup to the stove over low-medium heat. Adjust the consistency by adding a little hot water if it's too thick.
   • Add the remaining 1/2 teaspoon of salt and the black pepper powder. Bring to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld together.
5. 5

   Finish and Serve

   • Turn off the heat and stir in the fresh lemon juice. This brightens the flavor and adds a dose of Vitamin C.
   • Ladle the hot Moong Dal Shorba into serving bowls. Garnish with freshly chopped coriander leaves and serve immediately.