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A light yet satisfying soup combining protein-rich yellow lentils and chopped egg whites. It's gently spiced with cumin and garlic, making for a comforting and healthy meal ready in under 30 minutes.
For 4 servings
Cook the lentils and eggs
Prepare the tempering
Combine and finish the soup
A light yet satisfying soup combining protein-rich yellow lentils and chopped egg whites. It's gently spiced with cumin and garlic, making for a comforting and healthy meal ready in under 30 minutes.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 306 calories per serving with 19.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
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Omit the egg whites. To add protein, crumble in some firm tofu or add cooked chickpeas at the end.
Use only 1/2 tbsp of oil for the tempering and add more vegetables like finely chopped carrots and celery for extra fiber and nutrients.
Use pre-boiled eggs to save time. For a quicker dal, soak the moong dal in hot water for 30 minutes before pressure cooking.
Keep the egg yolks in for extra protein and nutrients, or increase the amount of dal used.
Combines plant-based protein from moong dal and high-quality animal protein from egg whites, essential for muscle repair and satiety.
Moong dal is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in managing blood sugar levels.
This soup is prepared with minimal oil and uses lean egg whites, making it a great low-fat option for a heart-healthy diet.
Spices like turmeric, cumin, and garlic have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Yes, it's very healthy. It's high in protein from both lentils and egg whites, low in fat, and rich in fiber. The spices offer anti-inflammatory benefits, making it a nutritious meal.
One serving (one bowl) contains approximately 250-300 calories, making it a light yet filling meal suitable for lunch or dinner.
Yes, this soup stores well in the refrigerator for up to 3 days. The consistency might thicken, so you may need to add a splash of water when reheating.
Absolutely. You can use red lentils (masoor dal) which cook even faster and don't require pressure cooking. Toor dal (pigeon peas) can also be used, but it will need a longer cooking time.

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