Moong Dal-Drumstick Soup is a nutritious and delicious soup that can be served with rice and a vegetable curry like potato fry, for a quick, filling meal. You can make this dish in 15 minutes, and is great for those times when you come home late and don’t have time to cook an elaborate meal.
Cooking Time: 15 minutes
- 2 drumsticks, cut into 3-inch pieces (or use the cut, frozen drumsticks)
- Turmeric powder, a pinch
- 1 cup moong dal (split mung beans)
- 3/4 tsp tamarind paste
- 1/2 tsp red chilli powder
- Salt to taste
- 3 tsp vegetable oil
- Asafoetida powder (hing), a pinch
- 2 tsp urad dal (split black gram)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 red chillies, cut into pieces
- 5-6 curry leaves
- Wash the moong dal a couple of times and cook it with 2 cups of water a pinch of turmeric and 1/2 tsp oil in a pressure cooker for 3 whistles or about 7-8 minutes.
- In a medium saucepan, boil the drumstick pieces in 2 cups of water with some salt and turmeric powder.
- When the drumsticks are almost tender, add the tamarind paste and red chilli powder, and let boil on medium heat for 2-3 minutes. Remove from heat and add the cooked dal.
- In a small pan, heat oil for the seasoning. Add the asafoetida powder and urad dal and fry for a couple minutes. As the dal starts to turn golden brown, add the cumin and mustard seeds. When the seeds start to pop, add the red chilli pieces and fry for a few seconds. Add the curry leaves and pour the seasoning over the moong dal-drumstick soup.
- Check the salt and simmer the mung dal-drumstick soup until it comes to a boil.
- Serve the moong dal-drumstick soup, hot, with rice and ghee.