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Moong Dal Soup is a delicacy that might become your immune system's closest buddy when the rainy season approaches. Think about the comforting atmosphere of rain and the hearty warmth of this food in your hands. A rich trove of proteins, vitamins, and minerals known for their immune-boosting qualities make Moong Dal Soup valuable in addition to taste and comfort. Join us as we explore the substance of this meal and see how it might help you maintain your immunity throughout the monsoon season.
Why Should You Drink Moong Dal Soup?
Due to its extensive nutrient profile, moong dal soup is recognised for its immunity-enhancing qualities. Moong dal soup boosts immunological function in a number of ways because it is a rich source of protein, vitamins (including the B-complex vitamins and vitamin C), minerals (such as zinc and iron), and antioxidants. Protein helps create immune cells, whereas vitamins and minerals strengthen the body's defences. The body's ability to fight infections is improved thanks to zinc's role in immune cell development and function. The immune system can be weakened by damaging free radicals, which are combated by the antioxidants in moong dal. Its simple digestion also guarantees effective nutrient absorption, improving general health. A stronger immune system might assist the body ward off diseases and preserving optimum health if you consume moong dal soup.
Here's How You Can Make It At Home:
Ingredients:
• 1 cup moong dal
• 4 cups water
• 1 tablespoon oil or ghee
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 3-4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 tomato, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon red chilli powder (adjust to taste)
• Salt to taste
• 4-5 cups vegetable or chicken broth (or water)
• Juice of 1 lemon
• Fresh cilantro leaves, chopped (for garnish)
Method:
• Moong dal should be well-rinsed in cold water till the water is clear.
• Add the cleaned moong dal and 4 cups of water to a big pot. It should boil.
• The dal should be cooked until it is soft and mushy on medium-low heat.
• Oil or ghee should be heated over medium heat in a separate, big saucepan.
• Stir in the cumin seeds and watch them puff up.
• The chopped onion should be added and sautéed until transparent.
• Add the grated ginger and garlic powder after mixing. Sauté until aromatic for around a minute.
• Red chilli powder, cumin, coriander, and turmeric powder should be added. To toast the spices, sauté for one minute.
• Cook the chopped tomato after adding it until it begins to break down.
• Add the cooked lentils to the saucepan along with the spices, onion, and garlic that have been sautéed. Mix thoroughly.
• To reach the appropriate consistency, add water, vegetable broth, or chicken broth. Depending on how thick or thin you want the soup to be, you can change the amount of liquid.
• To enable the flavours to mingle, add salt to taste, and boil the soup for 10 to 15 minutes.
• Use an immersion blender to partially puree the soup, leaving some chunks if you like a smoother texture.
• Add the juice of one lemon right before serving to give the dish a fresh, tangy flavour.
• Pour the soup into bowls for serving and top with chopped fresh cilantro.
