How do I prepare the mung beans before cooking?

Wash the mung beans 2-3 times in water until the water runs almost clear, ensuring they are clean before adding to the pressure cooker.

What is the specific pressure cooking method for this dal?

Pressure cook the dal for two whistles: first on high flame, then on medium flame, or until the mung beans become mushy.

How do I achieve the right consistency for the soup?

After cooking, whisk the mung beans, then adjust the consistency by adding more water as needed, and boil for 2-3 minutes.

What are the key flavor ingredients in this Moong Dal?

This Moong Dal is flavored with fresh green chilis, grated ginger, and aromatic curry leaves, along with ground black pepper and salt.

Can I adjust the spiciness of this Moong Dal?

Yes, you can adjust the spiciness by varying the number of green chilis used; the recipe calls for two, but you can add more or fewer to taste.

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Moong Dal: Indian Mung Bean Soup
[Vegan]

KU By: Kushi

Author Bio

Comforting Indian dinners and snacks made vegan. Cooking is my passion. I love to try out... Read More

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A steaming bowl of vibrant yellow Moong Dal, garnished with fresh green chilis and curry leaves, served hot.

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Moong Dal: Indian Mung Bean Soup [Vegan]

Keep chilly weather at bay with this comforting soup! In this recipe, moong dal, also known as mung beans, are cooked until soft with the simple flavors from curry leaves and fresh ginger. This simple and flavorful soup is great when served with rice or crackers, but it's also filling... Read More

Ingredients You Need for Moong Dal: Indian Mung Bean Soup [Vegan]

1 cup mung beans
2 green chilis, chopped
1/2-1 teaspoon ground black pepper
8 curry leaves
1 tablespoon ginger, grated
Salt, to taste
Water, as needed

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How to Prepare Moong Dal: Indian Mung Bean Soup [Vegan]

Wash the mung beans in water, 2-3 times, until the water becomes almost clear.
In a pressure cooker, add the washed mung beans, along with all the ingredients, and 3–4 cups of water, and mix well.
Cover it, add the weight, and pressure cook for 2 whistles. One whistle on high flame and another whistle on medium flame, or until the mung beans are mushy.
Whisk the cooked mung beans, adjust the consistency with water, and add salt, if required, and then boil for 2–3 minutes.
Serve the soup hot.