Moong Dal Shorba
A light, soothing moong dal soup gently spiced with cumin and black pepper. Simmered until silky smooth, this comforting shorba warms the belly without weighing it down. Perfect as a starter or sipped on its own when you want something simple and nourishing.
For 4 servings
- prep · ~20 min
Wash and soak the moong dal.
Wash the moong dal in several changes of water until the water runs clear. Soak in fresh water for 20 minutes, then drain.
TIPSoaking helps the dal cook faster and gives a smoother texture to the shorba. - pressure cook · ~15 min
Pressure cook the dal until soft.
Add the soaked and drained dal to a pressure cooker with turmeric powder and 3 cups of water. Cook on medium heat for 3 whistles, then let the pressure release naturally.
TIPNatural release prevents the dal from spluttering out of the vent. - mix · ~5 min
Mash and season the dal.
Once the cooker opens, whisk or mash the dal until smooth. Add salt and black pepper, then pour it into a saucepan. Bring to a gentle boil over medium heat, adding a little more water if the shorba seems too thick.
- temper · ~2 min
Make the cumin-garlic tempering.
1.Heat ghee in a small tadka pan over medium heat until it shimmers.2.Add cumin seeds and let them crackle for about 30 seconds.3.Add chopped garlic and sauté until it turns fragrant and lightly golden (1 minute).TIPPour the tempering immediately — the garlic can burn quickly once golden. - mix · ~2 min
Pour the tempering into the shorba.
Carefully pour the hot ghee with cumin and garlic directly over the simmering dal. Stir well and let it bubble together for 2 minutes so the flavors meld.
- garnish
Finish with lemon juice and coriander leaves.
Turn off the heat. Squeeze the lemon juice into the shorba and stir. Ladle into bowls and sprinkle with fresh coriander leaves.
TIPAlways add lemon juice off the heat; boiling it can make the shorba turn slightly bitter.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the moong dal for at least 20 minutes to ensure a silky, lump-free texture after pressure cooking.
- 2For the smoothest shorba, whisk the cooked dal vigorously with a hand whisk or blend it briefly with an immersion blender.
- 3Let the pressure release naturally to prevent the dal from foaming and clogging the vent.
- 4Watch the garlic closely in the tadka — it turns from golden to burnt in seconds, which will make the shorba bitter.
- 5Add lemon juice only after switching off the heat; boiling lemon juice turns the soup bitter and dulls its bright flavor.
- 6If the shorba thickens on cooling, stir in a splash of warm water while reheating to restore its sipping consistency.
- 7Make a double batch and refrigerate for up to 3 days; the flavors deepen overnight.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or neutral oil for a fully plant-based shorba. The coconut oil adds a subtle sweetness that pairs well with cumin.
ginger garlic punchGinger-garlic punch
Add 1 teaspoon of grated ginger along with the garlic in the tadka for a zesty, warming kick that enhances digestion.
creamy tomatoCreamy tomato
Stir in 1/2 cup of pureed tomato after tempering for a tangy, slightly richer shorba — ideal when you want a heartier starter.
low oilLow-oil
Skip the ghee tadka entirely; instead, dry-roast cumin seeds in a pan and sprinkle them on the finished shorba. Sauté garlic in 1 teaspoon of water to keep it oil-free.
Why this is on our healthy list.
High in Plant Protein
Moong dal (split yellow mung beans) are an excellent source of lean plant protein, supporting muscle repair and keeping you full longer.
Easy to Digest
Moong dal is one of the lightest lentils, and the thorough cooking with turmeric and cumin makes this soup gentle on the stomach — perfect for convalescence or light dinners.
Anti-Inflammatory Spices
Turmeric and black pepper work synergistically to provide anti-inflammatory benefits, while cumin aids digestion and reduces bloating.
Low in Fat & Calories
With just 1 teaspoon of ghee per serving, this shorba is a low-calorie, low-fat soup that still delivers rich flavor.
Frequently asked questions
Yes. Simmer the soaked dal in a pot with 4 cups of water for 25–30 minutes until very soft, then mash and proceed with the recipe. The texture will be slightly less creamy but still delicious.
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