Moong Dal Tadka (Yellow Lentil Soup)

Ingredients

• 1/2 cup Yellow moong dal (split)
• 3 cups Water
• 1/4 tsp Turmeric powder
• 1/2 tsp Salt
• 1/2 tsp Ground cumin(optional)
• 1 tbsp Ghee or neutral oil
• 1 tsp Cumin seeds
• 3 cloves Garlic
• 1 small Green chili(optional)
• 1 tbsp Lemon juice
• 2 tbsp Fresh cilantro (chopped)(optional)

Instructions

1. 1

   Rinse the yellow moong dal under cold water until the water runs mostly clear. In a pot, add dal, 3 cups water, turmeric, and salt. Bring to a boil, then reduce to a gentle simmer.

2. 2

   Simmer for about 25–30 minutes, stirring occasionally, until the dal is very tender and starts to break down. If it thickens too much, add a splash of water to reach a soup-like consistency.

3. 3

   While the dal cooks (or at the end), make the tadka: heat ghee/oil in a small pan. Add cumin seeds and let them sizzle for 10–15 seconds. Add minced garlic (and chopped green chili if using) and sauté for about 30–60 seconds until fragrant.

4. 4

   Stir the tadka into the cooked dal. Simmer 1–2 minutes to blend flavors, then turn off the heat. Stir in lemon juice and garnish with cilantro if desired. Serve hot.