Soups
Jain Moong Dal Soup
The Quirky Foodster Team
Ingredients
- 150 g (3/4 cup) split yellow moong dal, rinsed
- 900 ml (3 3/4 cups) water
- 1/2 tsp turmeric powder
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 1 tomato, finely chopped
- 1/2 tsp black pepper, freshly ground
- Salt, to taste
- 1 tsp lime juice
- 10 g (2 tbsp) fresh coriander, chopped
Method
- Combine the moong dal, water and turmeric in a pressure cooker and cook for 3 whistles, or simmer covered in a pot for 20-25 minutes until the dal is completely soft.
- Whisk or blend briefly until smooth, then thin with a little extra hot water if it's thicker than a soup consistency.
- In a small pan, heat the ghee, add the cumin seeds and asafoetida, and let them sizzle for 20 seconds.
- Add the tomato and cook for 2-3 minutes until softened, then stir this tempering into the dal.
- Simmer for a further 5 minutes, season with black pepper and salt, and adjust the consistency with hot water as needed.
- Stir in the lime juice just before serving, and garnish with fresh coriander.
Introduction: A thin, gently spiced lentil soup often served to those recovering from illness or observing lighter eating
during Jain fasting periods, moong dal soup is prized for being nourishing without being heavy. Cumin and
black pepper provide warmth in place of onion and garlic, and a final squeeze of lime lifts the whole bowl.
Cultural Background: A thin, gently spiced lentil soup often served to those recovering from illness or observing lighter eating
during Jain fasting periods, moong dal soup is prized for being nourishing without being heavy. Cumin and
black pepper provide warmth in place of onion and garlic, and a final squeeze of lime lifts the whole bowl.
Tips: For a silkier soup, pass it through a sieve after blending. Add the lime juice off the heat so its flavour stays bright rather than turning bitter.
Variations: Add a pinch of ground cinnamon and clove for a more warming, spiced version in winter. Finish with a few crushed roasted cumin seeds for extra aroma.
Storage: Keeps in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a pot over low heat, thinning with a little water as needed, for 5-6 minutes.
Nutrition (approximate, per serving)
Approx. 130 kcal, 8g protein, 4g fat, 17g carbohydrate, 4g fibre per serving.
Vegetarian / Vegan
Vegetarian as written; use oil instead of ghee to make fully vegan.
FAQs:
Q: Can this soup be made thicker, to eat as a dal instead?
A: Yes — simply use less water at the start and skip thinning it down afterwards.
Q: Is this suitable for someone unwell?
A: It's a traditionally chosen dish for light, easy digestion, though anyone with specific dietary needs during illness should follow their own doctor's advice.
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