Moong Dal Shorba/Moong Dal Soup

May 9, 2019mayurisjikoni
Blog post

The word Shorba originates from the word chorba, sorpa, shurpa. This soup is widely enjoyed in the Middle Eastern Countries, some parts of Europe, Asia and Africa. It is believed that the soup originates from Persia. Hot salted water with added meats, vegetables made this a versatile dish that even travelers could make. No wonder popularity of this healthy and easy to make dish spread far and wide.

India was introduced to Shorba during the Mughal Era. Vegetarians then came up with their version of shorba. My favorite  is a tomato shorba anytime, which I tend to make so often.

When I made some Qubani Naan, I wanted to pair it with a curry. However, hubby insisted that I make a soup and before I could reach out for the tomatoes, he insisted on me making another kind of soup. It was the end of the week and I didn’t have much veggies in the fridge. So what do I use? Then I remembered I had tasted a moong dal shorba at a restaurant in India. Problem solved, moong shorba for dinner it was. It paired well with the naan I made.

I can’t believe that I had not made this flavourful, healthy and so yummilicious soup as yet. Very easy to make especially when you have good quality moong dal (green gram dal). You need the split one without the skin. Most Indian homes have it in stock as its not only used to make tarka dal but also khichdi, dals, and savories. I like to buy the one with is not smeared with oil.

Moong also known as mung, maash or mug or green gram is a green lentil or legume. When the skin is removed through soaking the lentils are yellow in colour. Both Moong and moong dal as the split moong bean is called is widely used in India for dals, vegetables, for savory dishes and even for sweets.

I added some coconut milk, to give the shorba a different taste from the usual moong dal I make to go with rice or roti.

MOONG DAL SHORBA/MOONG DAL SOUP

4 servings

For the soup:

½ cup moong dal (split moong beans without the skin)

1 tbsp oil/butter/ghee

1 medium white onion

3-4 cloves of garlic, finely chopped

½ tsp ginger paste

1-2 green chillis

¼ tsp turmeric powder

½ – ¾ tsp salt

1 tbsp lemon/lime juice

4 cups vegetable stock/water

1 cup coconut milk

½ tsp cumin powder

½ tsp coriander powder

For tempering:

1 tsp ghee or butter

½ tsp cumin seeds

For garnishing:

some chopped fresh coriander

  1. Wash and soak the moong dal in warm water for 15-20 minutes.
  2. Drain out the water.
  3. Heat oil, butter or ghee in a pan.
  4. Add the chopped onions and stir fry it till it becomes soft.
  5. Add garlic, chili and ginger and saute for a few seconds.
  6. Add moong dal and mix well.
  7. Add the stock or water. Let it come to a boil over medium heat.
  8. Lower the heat and let the moong dal cook till soft. If you cover the pan, make sure you occasionally remove the lid to let the frothy bit settle down.
  9. Once the moong dal is cooked well, take the pan off the heat.
  10. Add salt, coconut milk cumin and coriander powders.
  11. Blend the mixture till its smooth.
  12. Return the soup to the pan and heat it gently.
  13. For tempering, heat ghee or butter in a small pan.
  14. Add the cumin seeds.
  15. Pour the tempering over the hot soup.
  16. Garnish with coriander and serve it with naan or bread.

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Tips:

  • Don’t let the shorba come to a rolling boil.
  • Adding chilli is optional.
  • Buy good quality moong dal from an Indian Grocery Store.
  • Ghee gives it a unique taste. However for a vegan version you can use coconut oil.
  • Don’t let the onion brown when cooking it.

Pin for Later:

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

You may want to check out the following moong dal recipe:

Blog post

Bajri and Moong Dal Khichdi

Blog post

Moong Dal and Spinach Handvo

Blog post

Chooti mag ni dar

Sharing this recipe with the following event:

MLLA#128

MLLA 128

Hosted by Renu @ Cook with Renu

Event started by Susan@ The Well Seasoned Cook

and Lisa@ Lisa’s Kitchen

 

24 Comments

  • simplysensationalfood

    May 10, 2019 at 12:53 am

    I really like cooking with moong dal but I have never added coconut milk to it.I am going to try this as it sounds interesting.

     
    1. mayurisjikoni

      May 13, 2019 at 9:36 am

      Thanks Nayna, it makes an interesting creamy soup.

       
  • Renu Agrawal Dongre

    May 14, 2019 at 1:03 pm

    Delicious looking moong dal shorba. I have never tried adding coconut milk, would love to try with it. Thanks for linking up with MLLA

     
    1. mayurisjikoni

      May 16, 2019 at 1:57 pm

      Thanks Renu, I use to take part some years back. Adding coconut milk makes it rich and creamy.

       
  • Jagruti Dhanecha

    May 20, 2019 at 11:10 am

    Moong daal shorba with coconut milk adds a creamy taste and texture and perfect for vegans. Such a healthy and nutritious daal shorba to try on a chilly evening.

     
    1. mayurisjikoni

      May 21, 2019 at 5:50 pm

      Yes it is a satisfying meal, Jagruti.

       
  • Freda @ Aromatic essence

    May 21, 2019 at 7:20 am

    Love the addition of coconut milk in this shorba, love adding coconut milk to soups, makes it so creamy and rich 🙂 Your moong dal shorba looks very yummy!

     
    1. mayurisjikoni

      May 21, 2019 at 5:39 pm

      Thank you so much Freda.

       
  • Sandhya

    May 22, 2019 at 5:00 pm

    Moong dal is my favorite and I like this shorba with all the flavor combinations and coconut milk!

     
    1. mayurisjikoni

      May 26, 2019 at 5:34 pm

      Thanks Sandhya.

       
  • Lizet Flores de Bowen

    May 24, 2019 at 8:57 pm

    This sounds so delicious! Our winter is just starting here in South America, so I’m looking for more soup recipes. We’ll try yours soon 🙂

     
    1. mayurisjikoni

      May 26, 2019 at 5:33 pm

      Thank you so much Lizet and please let me know how it turned out for you.

       
  • Brian Jones

    May 25, 2019 at 9:55 am

    What a lovely collection of flavours and it looks to have a great texture too.

     
    1. mayurisjikoni

      May 26, 2019 at 5:32 pm

      Thanks Brian and its so easy to make.

       
  • Ramona

    May 25, 2019 at 11:06 am

    Definitely a recipe I’m going to save right now. I make dal but slightly different so I am always open to new ways of making a delicious dal. My children absolutely love it especially with coconut! Delicious!

     
    1. mayurisjikoni

      May 26, 2019 at 5:31 pm

      Ramona, this is more of a soup than to have as a dal.

       
  • themadscientistskitchen

    May 26, 2019 at 11:10 am

    I am bookmarking this recipe. When it rains we need soups this moong dal shorba will be great as there will not be many vegetables too. Thanks Mayuri.

     
    1. mayurisjikoni

      May 26, 2019 at 5:25 pm

      Thanks Archana, am sure you’ll love it.

       
  • geetha priyanka

    May 26, 2019 at 11:59 am

    Moong dal shorba looks so inviting and delicious. Love that silky smooth texture and your presentation.

     
    1. mayurisjikoni

      May 26, 2019 at 5:25 pm

      Thank you so much Geetha.

       
  • Laura

    May 26, 2019 at 3:44 pm

    It was incredibly interesting to find out more about the origins of Shorba. Thank you for making this post not only about the recipe but about the history behind it!

     
    1. mayurisjikoni

      May 26, 2019 at 5:25 pm

      Thanks Laura and you’re welcome.

       
  • chezlerevefrancais

    May 26, 2019 at 6:28 pm

    I love mung beans so I know I will enjoy this. Such a lovely flavour combination.

     
    1. mayurisjikoni

      May 27, 2019 at 8:33 am

      Thank you, please try out the recipe.

       

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