Easy Moong Dal Recipe – Traditional Indian Lentil Soup with Cumin & Ginger

Last Updated on 2 months by Neha Deshmukh

Easy Moong Dal Recipe – Traditional Indian Lentil Soup with Cumin & Ginger

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a simple, comforting Moong Dal. It’s the kind of dish my nani (grandmother) would make when I was feeling under the weather, and honestly, it still feels like a warm hug in a bowl. It’s quick, easy, and packed with flavour. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal isn’t just delicious; it’s incredibly versatile. It’s perfect for a quick weeknight dinner, a light lunch, or even as a side dish with rice. Plus, it’s naturally gluten-free and can easily be made vegan! The gentle spices are soothing, and the creamy texture is just… chef’s kiss.

Ingredients

Here’s what you’ll need to make this comforting dal:

• ½ cup moong dal / split green gram (approx. 100g)
• A pinch of turmeric powder (about ¼ tsp)
• 2 inch piece of ginger, chopped
• 3-4 dry red chillies
• 1 tbsp ghee or oil (15ml)
• 1 tsp jeera / cumin seeds (approx. 5g)
• ¼ tsp asafoetida / hing (approx. 1g)
• Salt to taste
• Coriander leaves, chopped (optional, for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years…

Moong Dal: Types and Nutritional Benefits

Moong dal, or split green gram, is a powerhouse of protein and fibre. You’ll find both yellow and green moong dal. I prefer the green for this recipe, but yellow works beautifully too! It cooks a little faster. 1 cup of cooked moong dal contains roughly 230 calories and 15g of protein.

Turmeric Powder: Varieties and Health Aspects

Turmeric isn’t just about colour and flavour; it’s amazing for your health! Look for good quality turmeric powder – the brighter the colour, the better. It’s known for its anti-inflammatory properties, and a little goes a long way.

Ghee vs. Oil: Choosing the Right Fat

This is a personal preference! Ghee adds a lovely nutty flavour, which I adore. But if you’re looking for a lighter option, any neutral oil like sunflower or vegetable oil will work just fine.

Asafoetida (Hing): A Unique Spice and its Uses

Don’t be scared off by the smell of hing! It’s quite pungent on its own, but it transforms when cooked. It adds a wonderful savoury depth to the dal and is fantastic for digestion. A little goes a long way.

Cumin Seeds: Regional Variations & Flavor Profiles

Cumin seeds are a staple in Indian cooking. Toasting them lightly really brings out their flavour. You can find different varieties of cumin – some are darker and more aromatic than others.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your moong dal a good rinse under cold water. Then, add it to your pressure cooker with the turmeric powder and enough water (about 1.5 – 2 cups) to cover the dal by an inch.
2. Pressure cook for 3-4 whistles on medium heat. Once the pressure releases naturally, open the cooker.
3. Now, you can either mash the dal with a spoon for a rustic texture, or blend it with an immersion blender (or carefully in a regular blender) for a super creamy consistency. I usually go for somewhere in between!
4. While the dal is cooking, let’s get the tempering going. Heat the ghee or oil in a small pan over medium heat.
5. Add the cumin seeds and dry red chillies. Fry until the cumin seeds turn golden brown and the chillies darken slightly – be careful not to burn them!
6. Remove the pan from the heat (this is important!). Add the asafoetida and chopped ginger. The residual heat will gently sauté the ginger without burning it.
7. Finally, pour the tempered spices into the cooked dal. Add salt to taste and stir well.
8. Garnish with fresh coriander leaves (if using) and serve hot!

Expert Tips

A few things I’ve learned along the way…

Achieving the Perfect Dal Consistency

Don’t be afraid to add a little more hot water if the dal is too thick. You want it to be creamy and easily pourable.

Tempering Techniques for Maximum Flavor

Removing the pan from the heat before adding the hing and ginger prevents them from burning and ensures the flavours infuse beautifully.

Using Fresh vs. Ground Spices

Freshly ground spices always have a more vibrant flavour. But if you’re short on time, good quality ground spices are perfectly fine.

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal

Simply substitute the ghee with your favourite plant-based oil. Coconut oil adds a lovely flavour!

Gluten-Free Moong Dal

This recipe is naturally gluten-free, but always double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild to Spicy)

Adjust the number of red chillies to control the heat. You can also add a pinch of red chilli powder for an extra kick. My friend, Priya, loves to add a tiny bit of garam masala too!

Festival Adaptations (e.g., serving with rice during Diwali)

During Diwali, we often serve this dal with steamed rice and a side of vegetable curry. It’s a simple yet satisfying meal.

Serving Suggestions

This Moong Dal is fantastic with:

• Steamed rice
• Roti or naan
• A side of vegetable curry
• A dollop of yogurt (for a cooling effect)

Storage Instructions

Leftover Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers.

FAQs

Let’s answer some common questions!

What is the best way to soak moong dal before cooking?

Soaking isn’t essential for moong dal, as it cooks relatively quickly. However, soaking for 30 minutes can help reduce cooking time and make it easier to digest.

Can I use a different type of dal for this recipe?

You can! Masoor dal (red lentils) or toor dal (split pigeon peas) would also work well, but they’ll have slightly different flavours and textures.

How can I adjust the consistency of the dal?

Add more hot water to thin it out, or simmer it uncovered for a few minutes to thicken it up.

What are the health benefits of asafoetida (hing)?

Asafoetida is known for its digestive properties and is often used to relieve bloating and gas. It also has antioxidant and anti-inflammatory benefits.

Can this dal be made in an Instant Pot?

Absolutely! Use the pressure cook/manual setting for 8-10 minutes, followed by a natural pressure release.

Enjoy! I hope this Moong Dal brings a little bit of comfort and flavour to your kitchen. Let me know how it turns out in the comments below!