Yellow Lentil Soup | Moong Dal Soup (Stovetop and Instant Pot)
Yellow Lentil Soup or Moong Dal Soup is an easy-to-make, oil-free, nutritious comfort food ready in less than 25 minutes. This soup is prepared using split yellow lentils and basic spices from your kitchen.
Servings: 4
Calories: 175kcal
Equipment
- Pressure cooker
- Instant Pot
Ingredients
- 1 cup Split yellow lentil or Moong dal
- 1 to 2 Green chilies chopped
- ½ to 1 teaspoon Black pepper powder
- 1 leaflet Curry leaves chopped
- 1 tablespoon Ginger grated
- Salt to taste
- Water as required
Instructions
Moog dal soup in a pressure cooker
- Wash the moong dal in water 2-3 times until the water runs clear.1 cup Split yellow lentil or Moong dal
- Add the washed moong dal, green chilies, black pepper powder, curry leaves, ginger, salt, and 3 cups of water in a pressure cooker.1 to 2 Green chilies chopped, ½ to 1 teaspoon Black pepper powder, 1 leaflet Curry leaves, 1 tablespoon Ginger grated, Salt, Water
- Cover it, add the weight, and pressure cook for two whistles. One whistle on high flame and another whistle on medium flame or until the moong dal is mushy. Turn off the flame and let the pressure drop naturally.
- Now whisk the cooked dal, adjust the consistency with water if needed and boil for 2 - 3 minutes.
- Serve hot and enjoy with toasted bread, naan, chapati, etc.
Yellow lentil soup in instant pot
- Add the split yellow lentil, green chilies, black pepper powder, curry leaves, ginger, salt, and 3 cups of water to your IP and mix well.
- Cover your IP lid with a pressure valve to seal.
- Set on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then release any pressure manually.
- Open the lid and check for the taste and consistency. If adding water to adjust consistency, turn on the saute mode and boil for 2 to 3 minutes. Turn off your IP.
- Serve hot and enjoy with crackers, roasted sweet potatoes, etc.
Notes
- 1 cup of any lentil will need 3 cups of water or 2-3 inches of water above the lentil in a pot to get a medium-thick consistency. Once it is cooked, you can adjust it with more water if desired.
- You can also cook the moong dal in the pot in the stovetop, but the time it takes to cook will double. To reduce the cooking time, you can soak it for 2 or 3 hours.
- Vary the amount of green chilies and pepper powder as per your taste.
- This soup thickens as it gets cooler. So adjust it to the desired consistency by adding water whenever you are ready to serve.
- Any leftovers can be stored in the refrigerator for 3 to 4 days. Adjust the consistency and heat it just before serving.
- You can temper the soup with tablespoon of coconut oil or ghee and 1 teaspoon of cumin seeds.
- For more flavor, add a pinch of turmeric and hing (asafoetida) to the soup.
Nutrition
Calories: 175kcal | Carbohydrates: 30g | Protein: 12g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 41mg | Potassium: 469mg | Fiber: 15g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 4mg