Last Updated on 2 months by Neha Deshmukh

Moong Dal & Vegetable Soup Recipe – Easy Indian Comfort Food

Introduction

There’s just something about a warm bowl of soup that feels like a hug, isn’t there? Especially when the weather turns a little chilly, or you’re just craving something comforting. This Moong Dal & Vegetable Soup is exactly that. It’s a family favorite, and honestly, one of the first things I make when I want something nourishing and easy. It’s packed with goodness, subtly spiced, and comes together surprisingly quickly. I hope it becomes a cozy staple in your kitchen too!

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s incredibly healthy, brimming with protein from the moong dal and vitamins from all the veggies. It’s also super versatile – you can easily swap out vegetables based on what you have on hand. Plus, it’s a fantastic way to sneak in some extra greens (hello, spinach!). And did I mention it’s ready in under 30 minutes? Perfect for busy weeknights!

Ingredients

Here’s what you’ll need to create this comforting bowl of goodness:

• ¼ cup moong dal (approx. 60g)
• 1 cup tomatoes, chopped (approx. 150g)
• 1 cup carrots, chopped (approx. 125g)
• ½ cup onions, chopped (approx. 75g)
• 2 flakes garlic
• 1 tbsp butter or olive oil (approx. 15ml)
• ½ cup button mushrooms, sliced (approx. 50g)
• ½ cup carrots, chopped (approx. 60g)
• ½ cup celery, chopped (approx. 60g)
• 2 cups spinach leaves (approx. 30g)
• 1 tbsp lemon juice (approx. 15ml)
• 1 tsp black pepper powder (approx. 5g)
• ½ tsp sugar (approx. 2.5g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Dal: Benefits and Varieties

Moong dal (split yellow lentils) is a powerhouse of protein and fiber. It’s also really easy to digest, making it a great choice for everyone. I prefer the split yellow moong dal for this soup, as it cooks quickly and blends beautifully. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.

Tomatoes, Carrots, Onions & Garlic: Freshness is Key

Using fresh vegetables really elevates the flavor of this soup. Don’t skimp here! I like to use ripe, juicy tomatoes for a touch of sweetness.

Butter vs. Olive Oil: Flavor and Health Considerations

You can use either butter or olive oil to sauté the vegetables. Butter adds a lovely richness, while olive oil offers a healthier option. I often use a mix of both – a little butter for flavor, and olive oil to balance it out.

Spinach: Choosing the Right Kind

Baby spinach is perfect for this recipe, as it wilts quickly and has a mild flavor. If you’re using mature spinach, you might want to remove the tough stems.

Unique Spice Blend: Black Pepper & Lemon Juice

Don’t underestimate the power of freshly cracked black pepper and a squeeze of lemon juice! They add a lovely brightness and depth of flavor that really makes this soup sing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the moong dal, tomatoes, carrots, onions, garlic, and about 4-5 cups of water in a pressure cooker.
2. Cook for 3-4 whistles, or about 15 minutes, until the dal and vegetables are nice and soft.
3. Carefully allow the pressure to release, then let the mixture cool slightly.
4. Now, transfer the mixture to a blender and blend until it’s a smooth, creamy puree. Be careful when blending hot liquids!
5. In a separate pan, heat the butter or olive oil over medium heat. Add the mushrooms, carrots, and celery and sauté until they’re tender – about 5-7 minutes.
6. Pour in the pureed dal mixture and add another 3-4 cups of water. Adjust the amount of water depending on how thick you like your soup.
7. Bring the soup to a boil, then season with salt and a pinch of sugar. The sugar helps balance the acidity of the tomatoes.
8. Finally, stir in the spinach leaves and simmer for just 1-2 minutes, until they’re wilted.
9. Finish with a generous grind of freshly cracked black pepper and a squeeze of lemon juice. Serve hot and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this soup even better:

Achieving the Perfect Consistency

Don’t be afraid to adjust the amount of water to get the consistency you like. If it’s too thick, add more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Blending for Smoothness

For an extra-smooth soup, you can strain the puree through a fine-mesh sieve after blending. It’s a little extra work, but worth it if you prefer a velvety texture.

Sautéing Vegetables for Optimal Flavor

Don’t rush the sautéing process! Taking the time to properly sauté the vegetables brings out their natural sweetness and adds depth of flavor to the soup.

Adjusting Seasoning to Your Preference

Taste as you go! Everyone’s palate is different, so adjust the salt, pepper, and lemon juice to your liking.

Variations

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

Vegan Moong Dal Soup

Simply substitute the butter with olive oil or coconut oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check the labels of your ingredients to be sure.

Spice Level Adjustment (Mild, Medium, Spicy)

Add a pinch of red chili powder or a finely chopped green chili for a little heat. My friend, Priya, loves to add a dash of garam masala for a warmer flavor.

Festival Adaptation: Navratri/Fasting-Friendly Version

Omit the onion and garlic for a version suitable for fasting periods like Navratri.

Serving Suggestions

This soup is delicious on its own, but it’s also great with a side of warm naan or roti. A dollop of yogurt or a sprinkle of fresh cilantro adds a nice finishing touch.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just transfer it to a freezer-safe container and it will keep for up to 2 months.

FAQs

Let’s answer some common questions:

Is this soup suitable for babies or toddlers?

Yes, it is! Just make sure to blend it very smoothly and omit the black pepper. You can also reduce the amount of salt.

Can I use a different type of dal?

You can, but the cooking time may vary. Red lentils (masoor dal) are a good substitute, but they cook much faster.

How can I make this soup more protein-rich?

Add a handful of chickpeas or white beans to the soup.

Can I freeze this soup for later?

Absolutely! It freezes beautifully.

What is the best way to adjust the thickness of the soup?

Add more water to thin it out, or simmer it for longer to thicken it.