Moong Soup (Moong no Pani) | Sanjeev Kapoor Khazana

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

moong dal

💰Cheaper: split yellow lentils

Split yellow lentils are more affordable and similar in texture.

vegetable broth

💰Cheaper: water

Water can be used to reduce costs.

cumin seeds

💰Cheaper: ground cumin

Ground cumin is often cheaper and easier to find.

In a cooker, steam the soaked moong dal until cooked.

In a bowl, take the cooked moong dal and add some water.

Blend the dal until smooth.

Strain the blended dal through a fine sieve.

If the mixture is too thick, add more water to thin it out.

Place the strained dal mixture on the gas to boil.

Add turmeric and a little salt to taste, as moong dal has some natural sweetness.

Once boiling, add lemon juice for flavor.

In a separate pan, heat ghee for tempering.

Add cumin seeds to the hot ghee, followed by a pinch of asafoetida.

Once the tempering is ready, pour it into the boiling dal mixture.

Add chopped coriander for garnish before serving.

Serve the moong soup in a glass and decorate with lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens