This lentil soup is popular in India, especially in the Northern parts and in Gujarat. As Gujaratis, Mug has been a part of our diets since childhood. You can make it runny or have it thick. It’s the spices, tomatoes and that tang from the lemon juice which makes it so tasty! It’s a healthy soup that can be eaten with roti or rice and is full of protein. It’s definitely one of our favourite dals!
AuthorgooeygraciousmeCategoryGujarati, Indian, North Indian, VeganUse a pressure cooker and cook daal in water for 5-6 whistles. Whilst it cools, prepare the tadka/fry.
Heat oil in pan and add mustard seeds. Once they pop add cumin seeds. Once they sizzle, add the aesofidita.
Add onions and cook. Make a garlic, ginger and chillies paste/blend in mixer and add to oil once onions are golden brown.
Add all the spices and the chopped tomatoes tin.
Add moong daal to the mix and add water to preferred consistency. Add salt according to taste
Then add lemon juice and jaggery/brown sugar. Bring to boil and simmer for 20 minutes. Serve with rice or rotis and enjoy!
Ingredients
Directions
Use a pressure cooker and cook daal in water for 5-6 whistles. Whilst it cools, prepare the tadka/fry.
Heat oil in pan and add mustard seeds. Once they pop add cumin seeds. Once they sizzle, add the aesofidita.
Add onions and cook. Make a garlic, ginger and chillies paste/blend in mixer and add to oil once onions are golden brown.
Add all the spices and the chopped tomatoes tin.
Add moong daal to the mix and add water to preferred consistency. Add salt according to taste
Then add lemon juice and jaggery/brown sugar. Bring to boil and simmer for 20 minutes. Serve with rice or rotis and enjoy!