Yellow Moong Dal Soup

 Yellow Moong Dal soup is a staple in India made from a yellow split lentils with very limited spices.  It is not only really tasty but super nutritious!



Recipe - 8 – 10 Servings

  • 3 Cups Yellow Moong Dal ( Yellow Split Lentils )
  • 14 Cups Filtered Water
  • 4 Large Tomatoes
  • 1 White Onion
  • 3 Tablespoons Extra Virgin Olive OIl
  • 1/3 Cup Dry White Wine
  • 3 Vegetable Bullion Cubes Unsalted
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Inch Ginger
  • 6 Cloves Garlic
  • 2 – 3 Serrano Chilies
  • 2 Tablespoons Turmeric Powder
  • 1 Tablespoon Yellow Mustard Seeds
  • 1 1/2 Teaspoons Cumin Seeds
  • 1 Teaspoon Chili Pepper Flakes
  • 2 Tablespoons Sea Salt or to taste
  • Cilantro (Optional)


 Soak the dal for a 1/2 hour in 12 cups of water

While the dal is soaking, dice the onion, mince the garlic (or use a garlic press) grate the ginger and mince the serrano peppers and set aside

In a saute pan on med heat add the cumin seeds and mustard seeds stir until a bit of popping or fragrant

Next add the onion, the garlic and olive oil.  Heat on med heat until onions are soft

Add to the onions the wine, bullion cubes, and ginger.  Stir until wine is reduced and set aside

Core the tomatoes and cut in half then with the cut side grate on a cheese grater and discard the skins

When the dal is ready to cook add the turmeric, tomato and chili and bring to a boil then immediately turn down to medium heat and cook the dal for 20 – 30 minutes or until soft

Add 2 more cups of water to the onions to get all the flavors from the pan and add to the dal

Add the lemon juice and cook for a few more minutes to incorporate flavors

I puree this soup but you can leave it if you like more texture

Garnish with chopped cilantro (optional)

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