Moong Dal Soup (Muger Dal-er Jhol)

4 steps. Take it one step at a time.

1. 01

   Add the moong dal

   Add the moong dal to a pan over medium heat. Dry roast, stirring constantly, until the dal turns golden brown and emits a nutty aroma. Remove from heat immediately.

   5 min
2. 02

   Rinse the roasted dal thoroughly under cold water

   Rinse the roasted dal thoroughly under cold water. Transfer to a pot (or pressure cooker) with 4 cups of water, turmeric, and slit green chilies. Boil until the dal is soft and mashable (about 15-20 minutes in a regular pot).

   20 min
3. 03

   Heat ghee

   In a separate small pan, heat ghee. Add cumin seeds, dry red chilies, and bay leaf. When the seeds sizzle, add the grated ginger and sauté for 30 seconds until fragrant.

   2 min
4. 04

   Pour the tempering mixture

   Pour the tempering mixture over the cooked dal. Add salt and sugar. Stir well and simmer for another 3-5 minutes to let the flavors meld. Adjust consistency with a little warm water if the soup is too thick.

   5 min