June 24, 2012

Moong Dal ka Shorba | Yellow Mung Dal Soup with Garlic Basil Croutons

“Good soup is one of the prime ingredients of good living.  For soup can do more to lift the spirits and stimulate the appetite than any other one dish.” ~ Louis P. De Gouy, ‘The Soup Book’ (1949)

Moong Dal ka Shorba (Yellow Mung Dal Soup), drizzled with olive oil & topped with garlic-basil croutons
Growing up, my mother never considered "soup" as a real meal, never did she make some at home. And ironically every time we are out for dinner, we always ordered  "tomato soup" as our first course. I never tasted any other kind. 

Moong Dal ka Shorba (Yellow Mung Dal Soup) topped with puffed bajra & red chilli flakes
..things have changed a lot since then. Now, for me personally soup is a beautiful thing, especially during rainy & winter seasons. I make it a meal-in-itself by adding bread on the side or just some papads would do too. 

Certain ingredients like lentils give soup a body and a silky texture which appeals to me the most. There is no need to add any kind of dairy products like cream or milk and by replacing the little butter used in the recipe with (olive) oil, this is a lovely vegan alternative when paired with a sandwich.

The croutons are a great way to make use of day-old left over bread lurking around in the kitchen. I have used dried basil for my croutons, but any kind of herb like rosemary, thyme, sage - fresh or dried will totally work. Enjoy!

Moong Dal Shorba (Yellow Mung Dal Soup)

Adapted from NDTV Cooks


1/2 cup split moong dal
1/4 cup chopped onion
1 tsp chopped ginger
1 tsp cumin seeds/jeera
2 tbsp lemon juice
1 tsp butter
1 green chilli, chopped
coriander leaves, chopped
1/8 tsp turmeric powder (haldi)
salt to taste


1. Mix moong dal, onion, ginger, green chilies, turmeric powder, salt and 5 cups of water. Pressure cook for about 5-6 whistles. the dal has to be soft and mushy. Remove scum from the top, if there is any.

2. Blend the dal mixture and strain. Keep aside.

3. Heat butter in a pan, add cumin seeds. Sauté till seeds splutter. Add pureed dal and bring it to a boil. Adjust consistency by adding water if desired.

4. Turn off the heat and add lemon juice and coriander leaves. Drizzle some olive oil and/or top with croutons. Serve.

Oven baked Garlic-Basil Croutons


4 slices of bread, cut into cubes (preferably day-old)
4 tbsp cup olive oil
2 cloves minced garlic (or 1 tsp garlic powder)
1/2 tsp cracked pepper
1 tsp dried basil, crushed between palms


1. Preheat oven for 350 F or 180 C.

2. In a mixing bowl stir olive oil, garlic, cracked pepper and dried basil. Toss bread cubes so that the olive oil mixture is evenly coated.

3. Spread the bread slices evenly in one layer on a greased baking sheet. Bake for 15-20 minutes or until crisp & dry. Keep an eye on them to prevent burning.

“To feel safe and warm on a cold wet night, all you really need is soup.” ~ Laurie Colwin

Have a great week ahead and until next time,

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  1. Just when I am planning to cook dhal, I chanced upon your recipe! Beautiful photo, and I shall use this as my inspiration!

  2. Just beautiful, Siri. Nice quote too. I had a conflicting relation with soup as a child, but now I am a big soup fan. A nourishing bowl of soup is my favorite meal. I like all the photos.

  3. Wow the dal shorba looks delicious. just landed in ur space and immediately started following it. Do visit my blog in ur free time.

  4. Looks delicious. The only thing I do is dal fry or khichidi. This is a amazing soup.
    I am hosting Kitchen Chronicles Theme Go Nuts...Do send me your entries

  5. Dal based soups are always hearty. I can even drink samabr in a bowl :) This shorba looks great!

  6. I can relate to this a lot! Soup is still not a meal back at my mom's place but out here we love soup every night no matter what the season is :)

  7. I made this yesterday with Mung dal. Very hearty soup after my workout. Earlier I used to use a mix of dals for Shorba. It turned out real good. Only twist was I added Madras curry powder, after I blended the pressure cooked dal mixture, which made it a little spicy, added that extra zest to it. Thanks Siri!


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