Mung Dal Soup

Sounds interesting, doesn't it? The very basic dal converted into a soup! I thought it was a brilliant idea to consume dal as soup and was surprised how I could have not thought about it for so long!! I first tasted it at a friend's place and found it refreshing and surprising too...A very simple, heart-warming, comforting and protein packed soup. 


I used the moong dal with the skin and so the color might not be appetizing to many. But trust me the extra fiber surely does a lot of good :)  Feel free to use the skinned yellow Mung dal if you prefer.

Ingredients - 


Moong Dal 1 cup
Turmeric 1/4 tsp
Salt as needed
Pepper as needed
Cumin Powder 1/4 tsp
Red Chilli Powder as needed
Asafoetida/Hing 1/8 tsp
Coriander leaves chopped handful
Lemon juice squeeze generously
Add a seasoning of Mustard seeds and Cumin seeds in a teaspoon of oil if preferred. (I didn't add)

Method Of Preparation - 


Pressure cook moong dal with turmeric and adequate water. (I added about 3 cups of water).


Once the pressure cooker has sufficiently cooled down, blend the dal and add all the spices/flavorings as needed. 


Transfer the contents into a sauce pan and simmer until the soup turns creamy. Adjust the consistency as required by adding more water if required.


Squeeze in lemon juice generously and mix well.


Serve hot and enjoy the protein punch!!


Also goes to Susan's 'MLLA - 40' hosted by Suma Gandlur.


Preparation Time 30 min
Makes 3 Generous servings