Mung Daal Soup Recipe – Authentic Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Mung Daal Soup Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re looking for a hug in a bowl, you’ve come to the right place. This Mung Daal Soup is a family favorite – it’s incredibly comforting, packed with goodness, and surprisingly easy to make. I first made this when I was craving something light yet nourishing, and it’s been a go-to ever since. It’s the kind of soup my nani (grandmother) would make when anyone was feeling under the weather, and it always did the trick!

Why You’ll Love This Recipe

This isn’t just any soup; it’s a little piece of Indian home cooking. It’s warm, flavorful, and incredibly satisfying. Plus, it’s a fantastic way to sneak in a bunch of veggies! It’s perfect for a chilly evening, a light lunch, or whenever you need a little comfort. And honestly, it’s ready in under an hour – what’s not to love?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Mung Daal (approx. 200g)
• 4 cups Broth/Stock (Chicken or Vegetable) – about 950ml
• 1 medium Onion, chopped
• 1 medium Tomato, chopped
• ½ cup Green Beans, chopped (approx. 75g)
• ½ cup Cauliflower, chopped (approx. 75g)
• ½ cup Frozen Carrots & Peas (approx. 75g)
• 1 tsp Ginger, minced
• 1 tsp Garlic, minced
• Green Chili, to taste
• Salt, to taste
• 1 tbsp Oil
• ½ tsp Mustard Seeds
• 1 sprig Curry Leaves
• Lime juice, to taste
• Cilantro, chopped (for garnish)
• Fried Onions, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Mung Daal: The Heart of the Soup – Mung daal is a split yellow lentil, and it’s super easy to digest. It’s a staple in Indian cooking and provides a lovely creamy texture to the soup. Make sure to rinse it really well before using!
• Broth/Stock: Choosing Chicken or Vegetable – I often use chicken broth for a richer flavor, but vegetable broth works beautifully for a vegetarian option. Homemade is always best, but good quality store-bought works perfectly fine too.
• Regional Variations in Vegetable Choices – Feel free to swap out the veggies! Spinach, potatoes, or even a little bit of pumpkin would be lovely additions. My friend, Priya, always adds a handful of chopped spinach at the very end.
• The Significance of Curry Leaves & Mustard Seeds – These two are a must for that authentic South Indian flavor! The mustard seeds pop in the hot oil, releasing their nutty aroma, and the curry leaves add a beautiful citrusy note. Don’t skip them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the mung daal a thorough rinse under cold water until the water runs clear. This helps remove any dust or impurities. Then, drain it well.
2. In a pressure cooker (or a large pot if you don’t have one), combine the rinsed mung daal, 3 cups of broth, chopped onion, tomato, green beans, cauliflower, carrots & peas, minced ginger, minced garlic, green chili, and salt. Give everything a good mix.
3. If using a pressure cooker, close the lid and cook until you hear 2 whistles. Then, turn off the heat and let the pressure release naturally. This usually takes about 15-20 minutes. If using a pot, bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the daal is soft.
4. Once the pressure has released, open the cooker (carefully!), and give the soup another good mix. If it seems too thick, add the remaining broth.
5. Now for the magic! Use a hand blender to blend the soup until it’s beautifully smooth and creamy. Be careful when blending hot liquids! Stir in the lime juice – this brightens up the flavors beautifully.
6. While the soup is blending, heat the oil in a small pan. Add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop! Carefully pour this sizzling oil over the curry leaves placed on top of the soup. This creates a lovely tempering.
7. Give everything a final mix, bring to a gentle boil, and serve hot! Garnish generously with chopped cilantro, a sprinkle of fried onions, a little extra lime juice, and a green chili if you like a bit of heat.

Expert Tips

• Don’t be afraid to adjust the amount of green chili to your liking.
• For a smoother soup, strain it through a fine-mesh sieve after blending.
• If you don’t have a hand blender, you can use a regular blender, but blend in batches and be extra careful with the hot liquid.

Variations

• Vegan Mung Daal Soup: Simply use vegetable broth instead of chicken broth.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients in your broth to be sure.
• Adjusting the Spice Level: If you’re sensitive to spice, reduce or omit the green chili. You can also add a pinch of turmeric for a subtle warmth.
• Festival Adaptations (e.g., Makar Sankranti): During Makar Sankranti, we often add a little bit of jaggery (gur) to the soup for a touch of sweetness.

Serving Suggestions

This soup is wonderful on its own, but it also pairs beautifully with a side of warm roti or naan. A dollop of yogurt on top is also a delicious addition!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw overnight and reheat gently.

FAQs

Is this soup suitable for a weight-loss diet? Absolutely! It’s low in calories, high in protein and fiber, and incredibly filling.

Can I make this soup ahead of time? Yes, you can! It actually tastes even better the next day as the flavors meld together.

What kind of broth works best for this recipe? I prefer chicken broth for a richer flavor, but vegetable broth is a great vegetarian option.

Can I use fresh peas and carrots instead of frozen? Definitely! About 1 cup of chopped fresh carrots and peas would be perfect.

How can I adjust the consistency of the soup? If it’s too thick, add more broth. If it’s too thin, simmer it for a few more minutes to allow it to reduce.