Moong Dal Ka Shorba: A Soul-Warming Recipe

Some people find eating vegetables rather struggling, especially kids. However, we all know that eating vegetables is a necessity due to the nutrients that they have. As a simple trick, why don’t you try serving vegetables in soup form instead?

As a meal starter or appetizer, you can serve your kids Moong Dal ka Shorba and they will lick their bowls clean without thinking that what they are eating are vegetables. If you want to cook Moong Dal Ka Shorba, you must follow the quick and easy steps in this recipe.  

Moong Dal Ka Shorba Recipe

Moong Dal Ka Shorba

There are many different vegetable soups, but Moong Dal Ka Shorba is a delicious and nutritious soup. It is a great meal starter or appetizer, and the recipe is quite easy to prepare. This dish is also very versatile. It can be eaten hot or cold and is a great option for vegetarians. It is an ideal comfort food and can be served to any size crowd. It is made from soaked and steamed moong dal and is a great vegetarian alternative to meat or fish curries.

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Course: Soup

Cuisine: Indian

Keyword: Moong Dal Ka Shorba

CookingStyle: Boiling

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 141kcal

Author: Hung Dao

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Equipment

Pressure Cooker

hand blender

pan

Ingredients

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For Boiling Dal

• 2/3 cup Yellow Moong Dal
• 1 pc. Onion Small, chopped
• 1 pc. Ginger Small
• 1 tsp. Haldi or Turmeric Powder
• 1 ½ cup Water
• salt
• 1 pc. Green Chilies Small, chopped (optional)

Other Ingredients

• 1-2 tbsp. Lemon Juice
• 1 tbsp. Red Chili Powder or Crushed Red Chili Flakes
• 1 tbsp. Black Peppercorns coarsely crushed
• ½ tsp. Jeera or Cumin Seeds
• 2 tsps. Ghee or Butter
• 2 tbsps. Chopped Cilantro Leaves for garnishing
• 1 tbsp. Cumin Seeds roasted
• ½ – 1 cup Water for diluting the soup

Instructions

• Clean and wash dal thoroughly before putting it in a pressure cooker. Add the remaining ingredients and pressure-cook the dal for 3 to 4 whistles or 10 to 15 minutes.
• After that pour ½ to 1 cup of water to the boiled dal and puree it by using a hand blender. Adjust the mixture’s consistency by putting some water then set aside.
• In a separate bowl add powdered black peppercorns, red chili flakes and pour in lemon juice then mix it well.
• Heat butter or ghee in a pan and add the cumin seeds. Once the cumin seeds start crackling remove from heat and pour it over dal puree. Mix and allow it to simmer for at least 3 to 4 minutes while stirring continuously.
• Add cream on top

Video

Notes

Another popular lentil-based dish is Moong Dal Ka Shorba. This recipe is a delicious and healthy dish made with yellow and red lentils. Unlike many other Indian recipes, Moong Dal KaShorba is also a great option for vegetarians and non-vegans. When you have this delicious meal, it will be a hit with your family and friends. It is best served with a bowl of hot rice.

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Nutrition

Serving: 1serving | Calories: 141kcal | Carbohydrates: 19.6g | Protein: 7.4g | Fat: 3.6g | Sodium: 10.9mg | Fiber: 2.8g

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Preparation Method: Slow Cooker Moong Dal Shorba

Ingredients:

• 1 cup yellow moong dal (split yellow mung beans)
• 4 cups water
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1-inch piece of ginger, grated
• 4-5 garlic cloves, minced
• 1 green chili, finely chopped (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• Salt to taste
• 2 tablespoons oil or ghee
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions:

• Rinse the Moong Dal: Begin by rinsing the moong dal under running water until the water runs clear.
• Sauté Aromatics: In a skillet, heat the oil or ghee. Add cumin seeds and let them sizzle. Then, add the finely chopped onion and sauté until translucent.
• Add Spices: Add the grated ginger, minced garlic, and chopped green chili. Sauté for a couple of minutes until the raw aroma disappears. Now, add the ground coriander, red chili powder, and turmeric. Sauté for another minute.
• Transfer to Slow Cooker: Transfer this sautéed mixture to your slow cooker.
• Add Ingredients to the Slow Cooker: To the slow cooker, add the rinsed moong dal, chopped tomatoes, and water. Stir well.
• Set It and Forget It: Set your slow cooker to the low heat setting and let it cook for about 6-8 hours. Slow cooking allows the dal to become creamy and flavorful.
• Season and Garnish: Once the cooking time is up, season the shorba with salt and garam masala. Stir well. You can adjust the consistency by adding more water if needed. Garnish with fresh coriander leaves.
• Serve: Serve hot with a squeeze of lemon juice. The slow-cooked shorba will have a rich, deep flavor and a creamy texture.

Tips for making Moong Dal Ka Shorba

Cooking Tips

• Rinse the Moong Dal: Always remember to rinse the moong dal thoroughly. This not only removes any impurities but also ensures the soup’s clarity.
• Don’t Rush the Sauté: When sautéing the aromatics (onions, ginger, garlic, and spices), let them cook until they release their flavors and the raw aroma dissipates. It’s a crucial step for building the base flavor of the shorba.
• Slow Cook for Maximum Flavor: If you choose to use a slow cooker, the longer you cook the shorba on a low setting, the better it will taste. The slow cooking process allows the dal to become creamy and rich.
• Adjust Spice Levels: Moong Dal Shorba can vary from mildly spiced to fiery hot. Adjust the amount of green chili and red chili powder to suit your preference.
• Balance the Consistency: If the shorba turns out too thick, you can adjust the consistency by adding more hot water. If it’s too thin, simmer it uncovered for a little longer.

Serving Suggestions

• Garnish with Fresh Herbs: Sprinkle freshly chopped cilantro or mint leaves on top of your shorba. The vibrant greens add a burst of fresh flavor.
• Lemon Zest: Before serving, zest some lemon on your shorba. It brings a zingy, citrusy twist that complements the earthy flavors.
• Serve with Naan or Roti: Enjoy your shorba with warm naan bread or roti for a hearty and fulfilling meal.
• Accompany with Pickles: Indian pickles, like mango or lime pickle, make an excellent side. Their tangy and spicy notes contrast beautifully with the shorba’s mildness.
• Pair with Yogurt: A side of cool, creamy yogurt provides a perfect balance to the soup’s heat and spices.
• Crispy Papad: Serve crispy papads or papadum on the side. Their crunchiness adds a delightful texture contrast.
• Spiced Croutons: Make homemade croutons with a sprinkle of garam masala for an Indian twist.
• Appetizer Portion: Serve smaller portions as an appetizer before a larger Indian meal.
• Soup Shots: Present the shorba in small shot glasses for a unique appetizer or amuse-bouche at gatherings.
• Light Dinner: On a cool evening, enjoy the shorba as a light and comforting dinner paired with a salad.

Frequently Asked Questions about Moong Dal Shorba

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Head Chef at Food And Meal Restaurant

Experience the culinary brilliance of Chef John at Food And Meal Restaurant. With over 20 years of global expertise, My innovative creations and unwavering dedication to cooking have earned me a well-deserved reputation. My passion for gastronomy is showcased in every dish, combining fresh, local ingredients with harmonious flavors and captivating presentations. My ability to tell a story through my food reflects my profound understanding of culture and emotion.