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.
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
- 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
- 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 onions in 2 cups of water with some salt and turmeric powder.
- 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.
- 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.
- Check the salt and simmer the moong dal-onion soup until it comes to a boil, and remove from heat.
- Serve the moong dal-drumstick soup, hot, with rice and ghee.