a comforting and nourishing delight
nourishing lentil soup (inspired by Divya Alter)
there’s something incredibly soothing about a warm bowl of soup, especially when it’s packed with flavors that nourish both body and soul. moong dal lentil soup has quickly become a staple in my kitchen. with its vibrant blend of spices and wholesome ingredients, it’s a dish that not only warms you from the inside out but also provides a wealth of health benefits. let me walk you through how to make this flavorful and nourishing soup.
ingredients for moong dal:
- 1 cup red lentils
- 1 cup yellow split mung beans (moong dal)
- fresh ginger root, grated
- fresh turmeric root, grated
- thai chiles, chopped (adjust to your spice preference)
- fresh curry leaves
- 4 black cardamom pod, crushed
- 2 tablespoons ghee
- 1-2 tsp crushed fennel seed
method:
1. prepare the lentils: start by rinsing the red lentils and yellow split mung beans thoroughly under cold water until the water runs clear. this step is essential to remove any dust or impurities and to ensure a smooth texture for your soup. i soak mine overnight after washing.
2. cook the lentils: in a large pot, combine the rinsed lentils and mung beans with about 6 cups of water. bring to a boil over medium-high heat, then reduce the heat to low and let it simmer. skim off any foam that rises to the surface for a clear broth.
3. add the aromatics: while the lentils are simmering, heat the ghee in a small pan over medium heat. add the grated ginger and turmeric roots, sautéing until fragrant. next, toss in the chopped thai chiles, fresh curry leaves, and crushed black cardamom pod. sauté for a few minutes until the spices release their aromas.
4. combine and simmer: once the aromatics are ready, add them to the pot of simmering lentils. stir well to combine all the flavors. continue to simmer the soup for another 20-30 minutes, or until the lentils and mung beans are tender and the flavors have melded together beautifully.
5. final touches: taste the soup and adjust the seasoning with salt as needed. if you prefer a thinner consistency, you can add a bit more water or broth. serve the soup hot, garnished with additional curry leaves or a drizzle of ghee for extra richness.
why this soup is a must-try:
this moong dal soup is not just delicious; it’s a powerhouse of nutrition. the combination of red lentils and yellow split mung beans provides a rich source of protein and fiber, making it a satisfying and wholesome meal. fresh ginger and turmeric root add anti-inflammatory benefits, while the Thai chiles and curry leaves bring a burst of flavor and warmth. the black cardamom adds a subtle smoky note that elevates the soup to a whole new level. and of course, the ghee ties everything together with its rich, buttery goodness.
whether you’re looking for a comforting meal on a chilly day or a nourishing dish to support your health, this moong dal soup is sure to hit the spot. it’s simple to make, incredibly flavorful, and loaded with ingredients that are as good for you as they are delicious. give it a try, and I promise you’ll be reaching for a second bowl!
Moong Dal Lentil Soup
Ingredients
- 1 cup red lentils
- 1 cup yellow split mung beans (moong dal)
- fresh ginger root (grated)
- fresh turmeric (grated)
- Thai chilis (chopped) (adjust to your spice preference)
- fresh curry leaves
- 4 black cardamom pods (crushed)
- 2 tbsp ghee
- 1-2 tbsp crushed fennel seed
Instructions
- Prepare the Lentils: Start by rinsing the red lentils and yellow split mung beans thoroughly under cold water until the water runs clear. This step is essential to remove any dust or impurities and to ensure a smooth texture for your soup. I soak mine overnight after washing.
- Cook the Lentils: In a large pot, combine the rinsed lentils and mung beans with about 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer. Skim off any foam that rises to the surface for a clear broth.
- Add the Aromatics: While the lentils are simmering, heat the ghee in a small pan over medium heat. Add the grated ginger and turmeric roots, sautéing until fragrant. Next, toss in the chopped Thai chiles, fresh curry leaves, and crushed black cardamom pod. Sauté for a few minutes until the spices release their aromas.
- Combine and Simmer: Once the aromatics are ready, add them to the pot of simmering lentils. Stir well to combine all the flavors. Continue to simmer the soup for another 20-30 minutes, or until the lentils and mung beans are tender and the flavors have melded together beautifully.
- Final Touches: Taste the soup and adjust the seasoning with salt as needed. If you prefer a thinner consistency, you can add a bit more water or broth. Serve the soup hot, garnished with additional curry leaves or a drizzle of ghee for extra richness.
watch the video – moong dal lentil soup
