Bottle Gourd & Moong Dal Soup Recipe – Easy Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd & Moong Dal Soup Recipe – Easy Indian Comfort Food

Hey everyone! If you’re looking for a hug in a bowl, you’ve come to the right place. This Bottle Gourd & Moong Dal Soup is a family favourite – it’s light, comforting, and packed with flavour. I first made this when I was craving something warm and nourishing, and it’s been a go-to ever since. It’s seriously easy to make, perfect for a weeknight meal, or when you’re just not feeling up to a lot of cooking.

Why You’ll Love This Recipe

This soup is more than just easy; it’s a little bit special. It’s a beautiful blend of simple ingredients that come together to create something truly delicious. It’s naturally gluten-free, and with a few tweaks (we’ll get to that!), it can be vegan too. Plus, it’s incredibly healthy! Honestly, it’s the kind of soup that makes you feel good from the inside out.

Ingredients

Here’s what you’ll need to whip up this comforting soup:

• 4 cups peeled and cubed bottle gourd (approximately 500g)
• ¾ cup moong dal (approximately 150g)
• ½ cup cubed onions (approximately 75g)
• 1 tsp minced garlic (approximately 5ml)
• 1 tsp roasted cumin seeds
• 1 tsp black pepper
• 1-2 tsp lemon juice (adjust to taste)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! They’re pretty simple, but each one plays a role.

• Bottle Gourd (Lauki): Don’t underestimate this humble veggie! It’s incredibly hydrating, low in calories, and a great source of vitamins and minerals. It’s often used in Indian cooking for its cooling properties, especially during the hotter months.
• Moong Dal (Yellow Split Mung Beans): This is my go-to dal for soups. It’s super easy to digest and cooks quickly. It adds a lovely creaminess and protein boost to the soup.
• Roasted Cumin Powder: Oh, the flavour! Roasting cumin seeds before grinding them unlocks a warm, earthy aroma that’s just amazing. It’s a staple in Indian kitchens, and it really elevates this soup. If you have whole cumin seeds, I highly recommend roasting them yourself – it makes a huge difference! (More on that in the FAQs).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and cube your bottle gourd. Set it aside.
2. Rinse the moong dal thoroughly under cold water. This helps remove any dust or impurities.
3. In a pressure cooker (or a regular pot), combine the rinsed moong dal, cubed bottle gourd, onions, and minced garlic. Add 1.5 cups (350ml) of water.
4. If using a pressure cooker, close the lid and cook for 4-5 whistles. If using a pot, bring to a boil, then reduce heat, cover, and simmer until the dal and bottle gourd are soft – about 20-25 minutes.
5. Once cooled slightly, carefully blend the cooked mixture with an immersion blender until smooth. If you don’t have an immersion blender, you can use a regular blender, but be careful when blending hot liquids!
6. Adjust the consistency with a little extra water if needed. You want it to be nice and creamy, but not too thin.
7. Now for the flavour! Season with salt, lemon juice, roasted cumin powder, and black pepper. Give it a good mix and taste – adjust seasonings as needed.

Expert Tips

• Don’t skip rinsing the dal! It really does make a difference.
• If you’re using a regular blender, blend in batches to avoid splattering.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.
• Don’t be afraid to experiment with spices! A pinch of turmeric or a dash of red chilli powder can add a lovely warmth.

Variations

This soup is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your cumin powder doesn’t contain any hidden ingredients.
• Spice Level Adjustment: My family prefers a mild flavour, but if you like a bit of heat, add a pinch of red chilli powder or a finely chopped green chilli while cooking.
• Regional Variations – South Indian Tempering: My friend Priya, who’s from Chennai, loves to add a South Indian tadka (tempering) to her soup. Heat a teaspoon of oil, add mustard seeds, curry leaves, and a pinch of asafoetida, then pour it over the soup just before serving. It adds a wonderful aroma and flavour!
• Festival Adaptation – Navratri Fasting-Friendly: During Navratri, many people fast and avoid grains and onions/garlic. You can easily adapt this soup by omitting the onions and garlic.

Serving Suggestions

Serve this soup hot, garnished with a sprinkle of extra cumin powder and black pepper. It’s delicious on its own, or paired with a slice of crusty bread for dipping. A simple side salad also complements it nicely.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – just thaw it completely before reheating.

FAQs

• Is this soup good for weight loss? Absolutely! It’s low in calories, high in fibre, and packed with nutrients. It’s a filling and healthy meal option.
• Can I use a different dal instead of moong dal? You can, but moong dal is the easiest to digest and cooks the quickest. Masoor dal (red lentils) would be a good substitute, but it might take a little longer to cook.
• How can I make this soup creamier? You can add a tablespoon of coconut milk or cashew cream for extra richness.
• Can I add other vegetables to this soup? Definitely! Spinach, carrots, or tomatoes would all be delicious additions.
• What is the best way to roast cumin seeds for this recipe? Heat a dry pan over medium heat. Add the cumin seeds and roast for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Be careful not to burn them! Let them cool completely before grinding.

Enjoy! I hope you love this Bottle Gourd & Moong Dal Soup as much as my family does. Let me know in the comments if you try it, and how you customized it!