Moong Soup with Paneer, How To Make Moong Soup
by Tarla Dalal
Added to 98 cookbooks
This recipe has been viewed 31457 times
Using moong dal in a soup makes for an innovative Indian recipe! Soft, pressure-cooked moong dal actually lends itself as a grainy and creamy base.
Flavoured with a tadka of cumin seeds, mustard and pepper in ghee, the soup is not ready to serve until you add small paneer cubes to enhance the texture. Squeeze in fresh lemon juice for a surprise tang, and ladle it out into soup bowls, piping hot!
To make a wholesome and satisfying meal serve along with Chick Pea Salad and Mini Chilli Cheese Naan.
Enjoy how to make Moong Soup with Paneer recipe with detailed step by step photos below.
- Combine the moong and 6 cups of water in a pressure cook and pressure cook for 3 to 4 whistles.
- Allow the steam to escape before opening the lid.
- Blend the cooked moong using a hand blender to a smooth mixture. Strain it using a strainer and keep aside.
- Heat the ghee in a deep non-stick pan and add the cumin seeds and asafoetida.
- When the seeds crackle, add the moong mixture, lemon juice, sugar, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the paneer, mix gently and cook on a medium flame for 2 minutes.
- Serve the moong soup with paneer hot.
Moong Soup with Paneer, How To Make Moong Soup recipe with step by step photos
Benefits of Mung, Moong, Whole green gram, Mung beans : Mung is rich in Folate, Vitamin B9 or Folic Acid helps your body to produce and maintain new cells, especially red blood cells. Being rich in Antioxidants like Flavonoids, mung reduces the damage done by free radicals to the blood vessels and lowers inflammation.
Benefits of Paneer: Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. Potassium in paneer helps to reduce the effect of high sodium, by lowering blood pressure and contraction of blood vessels, resulting in improved heart health and reduced risk of heart attack.
Other healthy soups you can try are:
Put the moong in a deep bowl and add enough water. Cover and soak the moong for 8 hours.
Drain the moong and keep aside.
Take a pressure cooker and fill it up with 6 cups of water.
Add the soaked and drained moong into it.
Pressure cook for 3 to 4 whistles. Allow the steam to escape naturally before opening the lid.
Blend the cooked moong using a hand blender to a smooth mixture.
Strain it using a strainer to remove the rough portion and keep aside.
Heat the ghee in a deep non-stick pan. If you do not want to add ghee, you can even add oil.
Add the cumin seeds. Cumin seeds will impart a lovely flavor to the Moong soup with Paneer.
Add asafoetida for the desired piquancy.
When the seeds crackle, add the moong mixture.
Add the lemon juice for a little tartness.
Add sugar to balance the tartness of the lemon juice.
Add the salt and pepper to season your Moong Soup with Paneer.
Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the paneer to the Moong soup. Paneer is loaded with nutrition and adds to the health benefits of this soup. You can either use store-bought paneer or make paneer at home.
Mix gently and cook on a medium flame for 2 minutes.
Serve the Moong soup with Paneer while it’s hot.
Nutrient values (Abbrv) per serving
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