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Moong Dal and Tomato Soup Recipe

Nutritional Values

Recipe Type:


Calories 150


Total Time 30


Ingredients :

1 cup split yellow moong dal (split yellow mung beans), washed and soaked for 30 minutes
2 tomatoes, chopped
1 onion, chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
2 green chilies, chopped (adjust to taste)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
4 cups water or vegetable broth
Salt to taste
1 tablespoon cooking oil (such as olive oil)
Fresh cilantro leaves for garnish
Lemon wedges for serving (optional)

Banane Ki Vidhi

  • Prepare the dal: Wash the split yellow moong dal and soak it in water for about 30 minutes. Drain the soaked dal and set it aside.
  • Sauté aromatics: Heat the cooking oil in a large pot over medium heat. Add the cumin seeds and let them splutter for a few seconds. Then add minced garlic, grated ginger, and chopped green chilies. Sauté until fragrant.
  • Add onions and tomatoes: Add the chopped onions to the pot. Sauté until they turn translucent. Then add the chopped tomatoes. Cook until the tomatoes soften and break down, forming a thick paste.
  • Add spices and dal: Stir in turmeric powder, red chili powder, and salt to taste. Mix well. Then add the soaked moong dal to the pot. Stir to combine with the tomato-onion mixture.
  • Cook the dal: Pour water or vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the dal is cooked through and soft.
  • Blend the soup: Once the dal is cooked, use an immersion blender or transfer the mixture to a blender and blend until smooth. Adjust the consistency by adding more water if necessary.
  • Adjust seasoning: Taste the soup and adjust the seasoning according to your preference.

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