Moong Dal Soup With Mixed Vegetables Recipe

Moong Dal Soup with Mixed Vegetables is a nutritious and comforting soup made with yellow lentils and a variety of vegetables. This soup is packed with protein, fiber, and vitamins, making it a healthy choice for a light meal or as an appetizer. The combination of moong dal and vegetables creates a flavorful and hearty soup that is easy to make and perfect for any season.

4.9
24 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Moong Dal Soup With Mixed Vegetables
plan
Bookmark

ingredients serve

Ingredients for Moong Dal Soup With Mixed Vegetables Recipe

  • 1/5 cup Moong Dal
  • 0.40 cup Mixed Vegetables
  • 1/10 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 0.80 cup Water
  • 1/5 tablespoon Oil
  • 1/5 teaspoon Cumin Seeds
  • 0.40 cloves Cloves Garlic, Minced
  • 1/5 inch Ginger, Grated
  • as required Fresh Coriander Leaves For Garnish
  • As required Salt And Pepper To Taste

Directions: Moong Dal Soup With Mixed Vegetables Recipe

Cooking Directions

  • STEP 1.Rinse and soak the moong dal for 30 minutes.
  • STEP 2.In a pressure cooker, add the soaked moong dal, mixed vegetables, turmeric powder, salt, and water.
  • STEP 3.Pressure cook for 3-4 whistles or until the dal and vegetables are cooked.
  • STEP 4.Once the pressure is released, open the cooker and blend the soup using a hand blender or a regular blender.
  • STEP 5.Heat oil in a pan and add cumin seeds, garlic, and ginger. Saute until fragrant.
  • STEP 6.Add the blended soup to the pan and simmer for a few minutes.
  • STEP 7.Adjust the consistency by adding water if needed. Season with salt and pepper.
  • STEP 8.Garnish with fresh coriander leaves and serve hot.

Cooking Tips

  • You can use any vegetables of your choice like carrots, beans, peas, etc.
  • For a creamier texture, you can add a splash of coconut milk or cream.
  • If you don't have a pressure cooker, you can cook the dal and vegetables in a regular pot until soft.

Storage and Serving

  • This soup can be stored in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop or in the microwave before serving.
  • Serve the soup hot with a side of crusty bread or enjoy it on its own as a light meal.
Nutrition
value
137
calories per serving
3 g Fat8 g Protein17 g Carbs7 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    8g
  • Carbs
    17g
  • Fiber
    7g

MacroNutrients

  • Carbs
    17g
  • Protein
    8g
  • Fiber
    7g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    3mg
  • Vitamin A
    1762mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    94mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    85mg
  • Manganese
    < 1mg
  • Phosphorus
    123mg
  • Selenium
    12mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp