Yellow Mung Dal Soup Dal Shorba
Warm, nourishing, and packed with vibrant flavors, Yellow Mung Dal Soup (Dal Shorba) is a comforting Indian-inspired dish that's perfect for any occasion. Made with protein-rich yellow mung dal, this soup combines the earthy essence of cumin seeds, the zing of fresh ginger and garlic, and the subtle heat of green chili for a balanced and aromatic bowl of goodness. Turmeric adds a golden hue and anti-inflammatory benefits, while juicy tomatoes and a splash of lemon juice provide a burst of tangy freshness. Garnished with fragrant cilantro, this versatile soup can be enjoyed as a light appetizer, a hearty meal with steamed rice or flatbreads, or a vegan-friendly option by swapping the ghee for vegetable oil. Ready in just 40 minutes, it's a wholesome, gluten-free dish you'll turn to again and again! Perfect for those searching for "easy yellow mung dal soup recipe" or "healthy Indian soups."
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Recipe Information
Ingredients
- 1 cup yellow mung dal (split yellow lentils)
- 4 cups water
- 2 tablespoons ghee (or vegetable oil for a vegan option)
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ginger paste (or finely grated fresh ginger)
- 1 teaspoon garlic paste (or finely minced fresh garlic)
- 1 unit green chili (finely chopped, optional)
- 1 medium tomato (finely chopped)
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro leaves (chopped, for garnish)
Instructions
Rinse the yellow mung dal thoroughly under cold water until the water runs clear.
In a medium-sized pot, combine the rinsed mung dal and 4 cups of water. Bring to a boil over medium heat, skimming off any foam that rises to the top.
Reduce the heat to low, add the turmeric powder, cover, and simmer for about 20-25 minutes, stirring occasionally, until the dal is soft and fully cooked. If needed, add more water to adjust the consistency.
While the dal is cooking, heat ghee (or oil) in a small pan over medium heat.
Add the cumin seeds and let them sizzle for about 20 seconds until aromatic.
Add the ginger, garlic, and green chili (if using), and sauté for 1-2 minutes until fragrant.
Stir in the chopped tomato and coriander powder. Cook for 3-5 minutes, until the tomatoes soften and the mixture becomes slightly saucy.
Once the dal is cooked, add the tomato-spice mixture to the pot. Stir well to combine.
Season the soup with salt and simmer for an additional 3-5 minutes to meld the flavors. Adjust the consistency by adding water if necessary.
Turn off the heat and stir in the lemon juice.
Garnish with chopped fresh cilantro before serving.
Serve hot with flatbreads, steamed rice, or enjoy it as a standalone light soup.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 8.6 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2976 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
