Creamy yellow split moong dal cooked to a smooth soup, infused with fresh lemon juice and a sizzling cumin-ginger-hing ghee chhonk.
Lunch · 10 min prep · 30 min cook · serves 4 Newly added
Ingredients
- 1 cup moong dal (split yellow) , washed thoroughly
- 5 cups water
- 1/2 tsp turmeric powder
- 1.5 tsp salt
- 2 tbsp ghee
- 1 tsp cumin seeds
- 2 green chili , finely minced
- 1 tbsp ginger , finely grated
- 1/4 tsp hing (asafoetida) , yellow hing powder
- 2 tbsp lemon , juiced
- 3 tbsp coriander leaves , chopped
Preparation
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Combine the split yellow moong dal, water, turmeric powder, and salt in a heavy soup pot.
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Bring to a boil over medium-high heat, skimming off any white foam that rises to the surface.
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Partially cover the pot and reduce heat to medium-low.
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Simmer for 25 to 30 minutes until the dal grains completely dissolve into a creamy suspension.
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Heat the ghee in a small heavy frying pan over medium heat.
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Add the cumin seeds and allow them to crackle and turn golden-brown.
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Add the minced green chilies, grated ginger, and hing; sauté for 30 seconds until aromatic.
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Pour the hot, sizzling ghee tempering directly into the simmering dal broth.
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Immediately seal the pot with a tight-fitting lid to trap the volatile aromatics.
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Let rest covered for 5 minutes, then stir in the fresh lemon juice and chopped cilantro before serving.
In the tradition
This split mung dal is the daily staple of ISKCON temple ashrams across the globe. Yellow mung dal breaks down cleanly without producing heavy digestive gas, while the finishing addition of lemon juice and fresh cilantro balances the rich, sulfurous depth of ghee-bloomed hing.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 52, Split-Mung Bean Dal with Ginger and Lemon)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.