Yellow Moong Dal Soup
Dal Soup with Quinoa is a wholesome, protein-packed soup that combines the goodness of lentils and quinoa. It is rich in fiber, plant-based protein, and essential nutrients, making it an ideal dish for weight management. Quinoa, a superfood, adds a unique nutty flavor and a boost of nutrition to this comforting soup.
Nutrition Facts
Per serving
Energy
115 kcal
Protein
7 g
Carbs
21 g
Fat
1 g
Fiber
5 g
Ingredients
Yellow Moong Dal (Raw)
100 gms (100g)
Quinoa
1 tbsp (15g)
Chopped Onion
1 small cup (100g)
Clove Garlic, Chopped
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Plain Water
4 medium cup (1000g)
Ginger, fresh
1 tbsp grated (6g)
Instructions
Preparation
Wash the moong dal thoroughly and soak it in water for 15-20 minutes.
Rinse the quinoa under running water to remove its natural coating, which can cause bitterness.
Cooking Steps
Heat oil in a pressure cooker on medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until translucent. Add chopped garlic grated ginger and sauté for 1-2 minutes until fragrant.
Add the soaked and drained yellow moong dal, rinsed quinoa along with water. Mix well.
Pressure cook for 2 whistles (or simmer in a pot for about 25 minutes until the dal and quinoa are soft).
Once the pressure releases, open the lid and mash the dal slightly using a ladle or hand blender for a creamy consistency.
Add salt, and black pepper powder. Mix well.
Garnish with fresh coriander leaves and serve hot.