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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.
Prepare the Dal
Pressure Cook the Dal
Prepare the Tempering (Tadka)
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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.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 266.83 calories per serving with 14.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Combine, Blend, and Simmer
Finish and Serve
For extra nutrition, add 1/2 cup of finely chopped carrots or celery along with the onions during the tempering stage.
For a richer, creamier shorba, stir in 2-3 tablespoons of coconut milk or light cream at the end, after turning off the heat.
You can make this shorba with masoor dal (red lentils) for a quicker version that requires less soaking time.
For a spicier soup, add a pinch of red chili powder or a finely chopped red chili along with the green chili.
Moong dal is a fantastic source of plant-based protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
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.
The inclusion of spices like turmeric (with curcumin), ginger, and garlic provides powerful anti-inflammatory and antioxidant benefits that help strengthen the immune system.
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.
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.
One serving of Moong Dal Shorba (approximately 1.5 cups) contains around 180-220 calories, depending on the amount of ghee used. It's a low-calorie yet filling option.
Absolutely. You can cook the dal in a regular pot or Dutch oven. It will take longer, about 40-50 minutes, for the dal to become completely soft. Ensure you add enough water and stir occasionally to prevent it from sticking.
Yes, this shorba freezes well. Cool it completely, then store it in freezer-safe containers for up to 2 months. Thaw it in the refrigerator overnight and reheat gently on the stovetop. You may need to add a little water to adjust the consistency.
This recipe is naturally gluten-free. To make it vegan, simply substitute the ghee with a neutral vegetable oil or coconut oil.