Mung Dal Shorba (Mung Dal Soup) Recipe

Name: Mung Dal Shorba (Mung Dal Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup split dehusked mung dal rinsed and drained; 1 cup coconut milk; 3 cups water; 2 cloves crushed garlic; 1 tablespoons minced ginger root; 1 teaspoon cumin seeds; 1/2 teaspoon coriander seeds; juice of 1/2 lime; 1 green chili slit vertically; Salt to taste; 2 tablespoons olive oil; A sprigs worth of curry leaves, whole

Servings: persons

1 cup split dehusked mung dal rinsed and drained
1 cup coconut milk
3 cups water
2 cloves crushed garlic
1 tablespoons minced ginger root
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
juice of 1/2 lime
1 green chili slit vertically
Salt to taste
2 tablespoons olive oil
A sprigs worth of curry leaves, whole

1
Combine all the ingredients except for the salt and lime juice in a dutch oven pot . Allow to cook down until the dal is cooked and can be mashed completely, adding water in 1/2 cup increments if it dries out.
2
Allow the mix to cool down, fish out & discard the green chili and blend using an immersion blender. Strain and season with the salt and lime juice as per taste.
3
Fry the curry leaves in the oil until crisp and transfer onto paper towels to absorb extra oil.
4
Ladle the soup into bowls and garnish with the curry leaves prior to serving

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup split dehusked mung dal rinsed and drained, 1 cup coconut milk, 3 cups water, 2 cloves crushed garlic, and more.

Yes, Mung Dal Shorba (Mung Dal Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mung Dal Shorba (Mung Dal Soup)

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