Moong Dahl Soup

Serving size:


    • 2 T
    • ghee or canola oil
    • 1
    • large onion, diced
    • 4 clv
    • garlic, minced
    • 2 T
    • finely minced fresh ginger
    • 1 t
    • cumin seeds
    • 1⁄2 t
    • ground cumin
    • 1⁄2 t
    • ground coriander
    • 1⁄4 t
    • turmeric
    • 1⁄8 t
    • cayenne pepper or more to taste, optional
    • 2 1⁄2 c
    • dried yellow split mung beans (moong dahl), sorted and rinsed well
    • 8 c
    • water, chicken or vegetable broth
    • 2
    • carrots, diced
    • 2 T
    • lemon juice
    • salt and pepper to taste
    • 1⁄4 c
    • chopped scallions
    • 2 T
    • minced cilantro
10 minutes
Ready in
10 minutes


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

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


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.