Dal soup

Serves 4-6 people


• 1 cup yellow split moong beans (Washed and Soaked minimum for 4 hours)

• 6 cups water

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp cumin powder

• 2 small Zucchini

• 1/2 tsp salt

• 2 tsp ghee or coconut oil

• 1 tsp cumin seed

• 1 tsp fennel seed

• 8-10 curry leaves

• Coriander leaves


1. In a large saucepan, heat 4 cups of the water until it boils. Add the yellow split mung bean (discard the soaked water), turmeric powder, cumin powder, coriander powder to the saucepan. Turn heat down to low, cover with the lid and simmer for 20 minutes

2. Cut the zucchini in cubes. Add the zucchini to the saucepan and bring the water to boil again. Add the remaining 2 cups of water and salt, simmer for another 10 minutes

3. In the small frying pan, heat the coconut oil or ghee over medium heat, add cumin seeds, fennel seeds and curry leaves just for 2 minutes. Add the tempered spices to the dal for the last 5 minutes of the cooking time.

4. Remove from heat and stir in the lime juice. If you like creamy dal then blend it with blender

5. Garnish with coriander leaves

6. Enjoy with small amount of brown rice.