Moong Dal Shorba/Moong Dal Soup

mayurisjikoni

7 years ago

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/coconut oil

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 / butter / coconut oil

½ tsp cumin seeds

For garnishing:

some chopped fresh coriander

Wash and soak the moong dal in warm water for 15-20 minutes.
Drain out the water.
Heat oil, butter or ghee in a pan.
Add the chopped onions and stir fry it till it becomes soft.
Add garlic, chili and ginger and saute for a few seconds.
Add moong dal and mix well.
Add the stock or water. Let it come to a boil over medium heat.
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.
Once the moong dal is cooked well, take the pan off the heat.
Add salt, coconut milk cumin and coriander powders.
Blend the mixture till its smooth.
Return the soup to the pan and heat it gently.
For tempering, heat ghee or butter in a small pan.
Add the cumin seeds.
Pour the tempering over the hot soup.
Garnish with coriander and serve it with naan or bread.

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.

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