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Moong Dahl Soup

Prep time
10 mins
Recipe adapted from 366 Delicious Ways to Cook Rice, Beans and Grains © Andrea Chesman, 1998


A great winter warmer! Don't be put off by the long ingredient list, it is mostly spices.


2 Tghee or canola oil
1 large onion, diced
4 clvgarlic, minced
2 Tfinely minced fresh ginger
1 tcumin seeds
1⁄2 tground cumin
1⁄2 tground coriander
1⁄4 tturmeric
1⁄8 tcayenne pepper or more to taste, optional
2 1⁄2 cdried yellow split mung beans (moong dahl), sorted and rinsed well
8 cwater, chicken or vegetable broth
2 carrots, diced
2 Tlemon juice
  salt and pepper to taste
1⁄4 cchopped scallions
2 Tminced cilantro


Heat the oil or ghee in a large soup pot. Add the onion and cook until transparent. Stir in the garlic, ginger, cumin seeds, ground cumin, coriander, turmeric, and cayenne if using, and cook a minute or two longer. Add the mung beans and carrots and stir to combine with spices. Pour in the water or broth and bring to a boil. Reduce heat and simmer, partially covered, for about 45 minutes. The beans will disintegrate in the broth and the carrots should be tender. Use a whisk or immersion blender to puree further if desired. Add lemon juice and salt and pepper to taste. Stir in the scallions and cilantro and simmer a few minutes more to blend flavors.


Serve this over basmati rice with flatbread and chutney on the side.