Garden Fresh Moong Dal Soup Recipe

Indian cuisine · 320 calories

Garden Fresh Moong Dal Soup recipe

About this recipe

Garden Fresh Moong Dal Soup is a warm, comforting dish perfect for fitness enthusiasts seeking a light yet nourishing meal. Packed with protein-rich moong dal and the vibrant flavors of fresh, above-ground vegetables, this soup satisfies comfort cravings while adhering to Jain dietary principles. The subtle aroma of spices like turmeric and hing brings depth to every spoonful, making it both a crowd-pleaser and a budget-friendly choice. Whether served on a chilly evening or as part of a wholesome lunch, this soup is a delightful balance of freshness and indulgence, ensuring a guilt-free treat for your sweet tooth without compromising on health. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Trs Mung Dal
  • 500 G Fresh Vine Tomato 500g
  • 50 G Vandevi Asafoetida 50g
  • - Jalpur Cumin Seeds
  • 50G Pepper Black Ground BWFO
  • 1kg 1kg Green Pepper
  • 100 G East End Ground Coriander
  • - Fresh Asian Coriander Bunch
  • 1 Pc Gopuff Morrisons Cabbage
  • 100G Ginger 100G
  • 1 Ltr Ktc Sunflower Oil
  • - Tata Salt
  • 400 g Trs Turmeric Powder 400G

Instructions

  1. 1. Rinse the moong dal thoroughly under cold water until the water runs clear. Set it aside to drain.
  2. 2. Heat sunflower oil in a large pot over medium heat. Add cumin seeds and hing, allowing them to sizzle for 30 seconds until aromatic.
  3. 3. Stir in the chopped tomatoes and cook for 3-4 minutes, until they soften. Add turmeric powder, coriander powder, and black pepper powder, mixing well.
  4. 4. Add the rinsed moong dal to the pot and sauté for 2 minutes, ensuring the lentils are coated in the spice mixture.
  5. 5. Add chopped green bell pepper, cabbage, and green beans to the pot. Pour in enough water to cover the ingredients, and bring the mixture to a boil.
  6. 6. Reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, stirring occasionally, until the lentils are cooked and the vegetables are tender.
  7. 7. Stir in salt and lemon juice, adjusting to taste. Let the soup simmer for an additional 2 minutes.
  8. 8. Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot, and enjoy the comforting flavors of this garden-fresh soup.