Soup made from green gram lentils


  • 1 cup moong dal / green gram (soaked overnight)
  • 1 pinch Asafoetida / Hing
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • 2 Cloves
  • 1 Cinnamon half inch stick
  • 5 Whole Black Pepper
  • 2 teaspoons Oil
  • 1 teaspoon Ginger and Green Chilli Paste
  • Salt- to taste
  • 1/4 teaspoon Turmeric Powder
  • 1 tablespoon Jaggery, powdered
  • 6 -7 Curry Leaves
  • 1 tablespoon Coriander Leaves finely chopped
  • 1 tablespoon Lemon Juice


  1. Drain the soaked beans and cook in an open vessel with atleast 4 cups of water so that beans gets cooked thoroughly but does not get mushy.
  2. Keep the beans separate to be used for any other dish. The water drained is what we require to make the soup.
  3. In a pan heat oil and splutter asafoetida, mustard and cumin seeds. Add cloves, cinnamon, black pepper and curry leaves.
  4. Add in ginger and green chilli paste and sauté for a minute. Finally add in the mung bean water and keep on boiling.
  5. Once the soup starts boiling and in salt and turmeric powder and continue boiling.
  6. Add in jaggery and coriander leaves and boil till the jaggery has melted. Add in the lemon juice.
  7. Serve the soup hot

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