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Moong Dal-Onion Soup

| March 13, 2013 Comment

moong-dal-onion soup

A quick South Indian dish, this Moong Dal-Onion Soup is very easy to make. Not only is moong dal (mung beans) a great source of protein and fiber, but it also cooks quickly and is easy to digest. The onions and tamarind contribute a sweet-sour touch to this dal.

Servings: 4
Cooking Time: 15-20 minutes


  • 3/4 cups moong dal (mung beans, split and hulled)
  • 1 cup onions, cut into 1/2-inch cubes
  • 1 tsp tamarind paste
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • Salt to taste

For Seasoning

  • 2 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, broken into a couple pieces
  • 5-6 curry leaves


  1. 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.
  2. In a medium saucepan, boil the onions in 2 cups of water with some salt and turmeric powder.
  3. When the onions 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, after mashing a bit.
  4. 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-onion soup.
  5. Check the salt and simmer the moong dal-onion soup until it comes to a boil, and remove from heat.
  6. Serve the moong dal-drumstick soup, hot, with rice and ghee.

Category: Dals and Soups - Members, Vegan Dals and Soups - Members

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