Moong Dal Shorba
A light, comforting, and nutritious Indian soup made from yellow lentils. Gently spiced with ginger, cumin, and turmeric, this protein-rich shorba is the perfect warm starter or light meal.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dal
- b.Rinse the yellow moong dal under cool running water until the water runs clear. This removes any dust and excess starch.
- c.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
Step 2
- a.Pressure Cook the Dal
- b.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.
- c.Stir well, secure the lid, and pressure cook on medium-high heat for 3-4 whistles (approximately 10-12 minutes).
- d.Once cooked, turn off the heat and allow the pressure to release naturally. This ensures the dal is perfectly soft and mushy.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.While the dal is cooking, heat ghee in a small pan (tadka pan) or a saucepan over medium heat.
- c.Once the ghee is hot, add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
- d.Add the minced garlic, grated ginger, and slit green chili (if using). Sauté for about a minute until the raw smell disappears.
- e.Add the finely chopped onion and cook until it turns soft and translucent, which should take about 4-5 minutes.
- 4
Step 4
- a.Combine, Blend, and Simmer
- b.Once the pressure has fully released, open the cooker. Pour the prepared tempering (tadka) into the cooked dal and stir.
- c.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.
- d.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.
- e.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
Step 5
- a.Finish and Serve
- b.Turn off the heat and stir in the fresh lemon juice. This brightens the flavor and adds a dose of Vitamin C.
- c.Ladle the hot Moong Dal Shorba into serving bowls. Garnish with freshly chopped coriander leaves and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dal is a key step for a creamy texture and quicker cooking. Don't skip it.
- 2For the smoothest shorba, blend thoroughly. If using a countertop blender, ensure the lid is vented to allow steam to escape.
- 3Always add lemon juice after turning off the heat to preserve its fresh flavor and nutritional value.
- 4The consistency is adjustable. For a thinner soup, add more hot water. For a thicker soup, simmer for a few extra minutes.
- 5This shorba can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken upon cooling; add a splash of water when reheating.
Adapt it for your goals.
Add Vegetables
For extra nutrition, add 1/2 cup of finely chopped carrots or celery along with the onions during the tempering stage.
Creamier TextureCreamier Texture
For a richer, creamier shorba, stir in 2-3 tablespoons of coconut milk or light cream at the end, after turning off the heat.
Different LentilsDifferent Lentils
You can make this shorba with masoor dal (red lentils) for a quicker version that requires less soaking time.
Spicier KickSpicier Kick
For a spicier soup, add a pinch of red chili powder or a finely chopped red chili along with the green chili.
Why this is on our healthy list.
Excellent Source of Protein
Moong dal is a fantastic source of plant-based protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Promotes Healthy Digestion
This soup is light and easy to digest. The high fiber content in lentils aids in regular bowel movements and supports a healthy gut microbiome.
Boosts Immunity
The inclusion of spices like turmeric (with curcumin), ginger, and garlic provides powerful anti-inflammatory and antioxidant benefits that help strengthen the immune system.
Supports Heart Health
Being low in saturated fat and cholesterol, and rich in fiber and potassium, this shorba is beneficial for maintaining healthy blood pressure and cardiovascular health.
Frequently asked questions
Yes, Moong Dal Shorba is very healthy. It is rich in plant-based protein, high in dietary fiber, and low in fat. The spices used, like turmeric and ginger, have anti-inflammatory properties. It's a light, nutritious, and easily digestible soup.