Nourishing Moong Soup ( Weight Loss After Pregnancy )


5/5 stars  100% LIKED IT
Added to 43 cookbooks
This recipe has been viewed 27433 times

Moong soup, subtly flavoured with curry leaves and lemon juice, this moong soup is easily digestible and high on energy. Carrots and paneer increase the protein and vitamin a content making this soup a great starter to meals.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 serves
Show me for serves


  1. Clean and wash the moong, add 5 cups of water and pressure cook for 3 to 4 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Heat the oil in a deep non-stick pan and add the cumin seeds.
  4. When the seeds crackle, add the curry leaves, asafoetida and moong(along with water), mix well and bring to boil.
  5. Add the lemon juice and mix well. Serve hot garnished with coriander.

Handy tip:

  1. To enhance the nutritive value of the soup, add ¼ cup of low-fat chopped paneer and ¼ cup of grated carrots after step 4 and simmer till the carrots are tender.
Nutrient values per serving
80 calories 4.9 gm 11.6 gm 1.5 gm 27.9 mg
1 review received for Nourishing Moong Soup ( Weight Loss After Pregnancy )

The most Helpful Favourable review

 Reviewed By
Healthy EatingSeptember 03, 2012

Nice clear Moong dal soup with curry leaves. Healthy.

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed September 03, 2012by Healthy Eating

Nice clear Moong dal soup with curry leaves. Healthy.

Was this review helpful?   

Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Christmas – A Perfect Time to Celebrate

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email