Gentle Moong Dal Soup

1. 1
   prep

   Wash the moong dal thoroughly.

   Rinse the moong dal under running water 2 to 3 times until the water runs clear. Drain and set aside.

   TIPWashing well removes excess starch and helps the soup stay light rather than turning gluey.
2. 2
   pressure cook · ~15 min

   Pressure cook the dal with turmeric.

   1.Add washed dal, 4 cups of water, and turmeric powder to the pressure cooker.

   2.Close the lid and cook on medium heat for 3 to 4 whistles.

   3.Let the pressure release naturally, then open the lid.
3. 3
   mix

   Whisk the cooked dal until smooth.

   Using a whisk or spoon, stir the cooked dal vigorously for 1 to 2 minutes until it reaches a uniform, smooth consistency with no lumps. Add salt and mix well.

4. 4
   simmer · ~7 min

   Simmer the soup to desired consistency.

   1.Place the cooker back on low heat.

   2.If the soup is too thick, add half a cup of warm water to thin it out.

   3.Simmer gently for 5 to 7 minutes until tiny bubbles appear on the surface.

   TIPThe soup should be thin and flowing, not thick like regular dal. It will thicken slightly as it cools.
5. 5
   temper · ~2 min

   Make the cumin-ginger tempering.

   1.Heat ghee in a small tadka pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle and turn golden (30 seconds).

   3.Add grated ginger and sauté until fragrant (20 seconds).

   TIPPour the tempering immediately into the hot soup — the sizzle releases aromatics into the broth.
6. 6
   mix

   Pour the tempering into the soup and stir.

   Immediately pour the sizzling tempering over the simmering dal soup. Stir gently to combine. Let it bubble together for 1 minute, then turn off the heat.

7. 7
   garnish

   Finish with lemon juice and coriander.

   Stir in the fresh lemon juice. Ladle the soup into bowls and garnish generously with chopped cilantro.

   TIPAdd lemon juice only after turning off the heat — cooking lemon juice makes it bitter.
8. 8
   serve

   Serve hot as a gentle starter or light meal.

   Pour into small bowls or katoris. Pair with steamed rice or enjoy on its own as a comforting, light soup.

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