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Tadka Moong Daal/green lentil soup

Moong daal/green lentil recipe is a traditional and healthy recipe. It has proven to be very good for digestion. I make it extra hot with spices like cloves, bay leaf and a dab of garam masala.
Serves2-3 Persons
Preparation Time2 minutes
Cooking Time20 minutes

For boiling the lentils:

  • ½ cup split green/yellow lentils
  • 3 cups of water if boiling in a pressure cooker else 4 cups of water if boiling in another vessel
  • ½ tsp of salt

For tempering:

  • 2 tsp of pure ghee or oil (I recommend desi ghee for traditional flavor)
  • ½ tsp cumin/zeera seeds
  • ¼ tsp chilli powder
  • ½ tsp coriander powder
  • A generous pinch of asafetida (optional)
  • 3 cloves crushed
  • 1 small bay leaf whole
  • ¼ tsp garam masala powder

For garnishing:

  • 1 tbsp of chopped green coriander leaves
  • 3 Lemon wedges
For boiling lentil/daal

  1. Wash the lentil twice and soak it for about 5-10 min. (soaking is optional )
  2. Transfer the lentil into a pressure cooker. Add 2 cups of water and salt. Close the lid and boil it for 3-4 whistles. (Approx. 7 min.) Alternatively boil it in any deep vessel with 3 cups of water. Cover it while boiling to speed up the process. 
  3. In order to check whether the lentil is boiled sufficiently, take out some in a spoon. Let it cool and then press the lentil gently with your forefinger. If the lentil is soft and mashes upon pressing. It is done.
  4. Now reheat it on high flame by stirring it 3-4 times for 5 min. Switch off the heat.
  5. For tempering: Take 2 tsp of pure ghee in a long handled thick spoon. Let it melt. Add cumin seeds and asafetida powder. When the cumin seeds turn golden brown, add the remaining ingredients quickly. Transfer the hot spoon carefully into the vessel containing lentils. Mix well.
  6. For garnishing: Garnish it with chopped coriander leaves and squeeze a little lemon.
  7. Serve hot with rotis or rice.

  • Different lentils like arhar/tuwar lentil, puy lentil, orange masoor lentil,  urad/white lentil can also be prepared in the same way. Be creative with the spices in each lentil preparation.
  • The left over daal can be used to knead the dough for rotis or paranthas.
  • This preparation can be turned into dal fry by adding sautéed 1 chopped onion, 1tomato and ½ tsp of ginger garlic- paste and one chopped green chilli

Recipe@Click

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