Moong Dal Shorba (Soup)
Moong dal shorba blends cooked yellow mung into a smooth, light soup tempered with garlic and ginger.
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55 mintotal
25 min hands-on30 min hands-off
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Includes soaking time.
Method
Drain the soaked moong dal. In a pressure cooker, add the dal, water, turmeric, ginger, and salt. Cook for 2-3 whistles until the dal is completely mushy.
Let the pressure release naturally. Open and whisk the dal well until it forms a smooth, soupy consistency.
Transfer the smooth dal to a pot. Add the roasted cumin powder and freshly crushed black pepper. Simmer on low heat.
Prepare the tempering: Heat the ghee in a small pan. Add the cumin seeds and let them splutter. Add the minced garlic and fry until light golden.
Pour the hot ghee and garlic tempering over the simmering dal soup. Mix well.
Turn off the heat. Stir in the lemon juice and fresh coriander.
Serve hot in soup bowls.
How to tell it's done
The Shorba should be naturally creamy, flowing, and deeply aromatic with bits of fried garlic.
Nutrition
Per serving, from 2 servings.
121kcal
Where the calories come from
- Protein6.7 g21%
- Carbohydrate18.6 g59%
- Fat2.7 g20%
- Sugars
- 1.9 g
- Saturated fat
- 1.4 g
- Fibre
- 4.7 g
- Sodium
- 595 mg
- Calcium
- 83 mg
- Iron
- 2.8 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Whisking the cooked dal thoroughly is the secret to a creamy Shorba without adding any dairy. Ghee tempering elevates the earthy aroma.
What to serve it with
An incredibly comforting and easily digestible soup, perfect for cold days or when feeling under the weather.
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