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Yellow Moong Dal Soup


Yellow Moong Dal Soup

4.50 from 2 votes
This dal (soup) paired with rice is genuine comfort food for my family. Whenever we all come back from vacation or my husband or I come back from a work trip, we always have a big bowl of it for dinner. It’s light, healthy, and super-easy to make. Sometimes we eat it by itself as a soup, and other times we have it with vegan naan and cabbage to make it a complete meal.  
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 1 cup yellow moong dal
  • 3 1/2 cups water
  • 1/2 teaspoon ginger, (peeled, grated)
  • 1/2 teaspoon garlic, (peeled, grated)
  • 1/2 teaspoon curry powder
  • 1/2 cup grape tomatoes, (cut in half)
  • Sea salt
  • Pepper
  • 2 teaspoons coconut oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon garam masala
  • Cilantro, (washed, chopped)


  • Wash moong dal well under running water.  
  • Soak beans in warm water for 15 minutes.  
  • Drain and wash again, then drain one last time.
  • In deep pot, add dal, water, ginger, garlic, curry powder, and tomatoes.
  • Cook uncovered over medium heat for 20 minutes, stirring occasionally.
  • Remove dal and season with salt and pepper.  
  • In small pan, add oil and cook on medium heat.
  • Add mustard seeds and let crackle.
  • Turn off heat and add garam masala.  
  • Drop mixture into pot, stirring well.  
  • Garnish with cilantro and serve immediately.

Bon appétit!