Moong dal soup recipe


  • Yield: 4 Servings
  • Total Time: 35 Minutes


  • 4 cups water
  • 1 cup moong dal (split red lentils)
  • 1 cup diced yellow onions
  • 1 cup diced carrots
  • 1 tablespoon minced garlic, plus 6 garlic cloves, thinly sliced
  • 1 tablespoon minced fresh ginger
  • 1 serrano chile, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 3 tablespoons Ghee
  • 1 tablespoon cumin seeds
  • ½ cup heavy cream
How to Make It
  1. In the Instant Pot, combine the water, moong dal, onions, carrots, minced garlic, ginger, chile, turmeric, cumin, coriander, salt, and cinnamon. Stir to combine.
  2. Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  3. Use an immersion blender to puree the soup directly in the pot until smooth.
  4. In a small skillet, melt the ghee over medium-high heat. Add the cumin seeds and allow them to sizzle for about 30 seconds. Add the sliced garlic and let it sizzle, but be careful not to burn it. Pour the hot flavored ghee into the soup and mix well.
  5. Serve the soup immediately, with a swirl of cream on top of each bowl.

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