Indian · Dinner
Green Gram Lentil Soup
A brothy North Indian dal made from split moong lentils simmered with turmeric until soft, then finished with a ghee tempering of cumin seeds, garlic, and dried chili. Served with steamed rice, the dish carries a mellow, earthy warmth balanced by fresh cilantro and a squeeze of lime.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
431Calories
17.1gProtein
12.5gFat
62.8gCarbs
2.8gSugar
9.3gFiber
701mgSodium
31mgChol
6.6gSat Fat
715mgPotassium
62mgCalcium
5.6mgIron
0.1mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
high-fiber
low-calorie
low-cholesterol
spice-route
all-time-classics
vegan
gluten-free
Instructions
1
Prep
Rinse the split moong dal in a fine sieve under cold running water until the water runs mostly clear.
2
Simmer
Combine the dal, water, turmeric, and salt in a small saucepan over high heat; bring to a boil, then reduce to low and simmer uncovered 20 to 25 minutes until the lentils collapse into a thick, spoonable porridge.
3
Bloom
Melt the ghee in a small pan over medium heat. Add cumin seeds and fry 30 seconds until they darken and sizzle, then add thinly sliced garlic, the torn dried chili, and asafoetida; cook 1 minute until the garlic turns light golden.
4
Plate
Ladle the dal into a bowl alongside the basmati rice. Pour the sizzling tempering over the dal, scatter chopped cilantro on top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g split moong dal
- 2 1/2 cups600ml water
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp salt
- 2 tbsp28g ghee
- 1 tsp1 tsp cumin seeds
- 4 cloves4 cloves garlic
- 22 dried red chili
- 1/4 tsp1/4 tsp asafoetida
- 2 tbsp2 tbsp cilantro, fresh
- 22 lime wedge, for serving
- 1 cup190g cooked basmati rice, to serve
