It would not be an exaggeration to say that Moong is one of India’s most celebrated lentils. From dal, pakodas to chila, there is no dearth of dishes that can be made with this desi superfood. And while we are obsessed with its versatility, we also cannot get over how ridiculously nutrient-dense this particular lentil is. Comprising a wealth of antioxidant, minerals, fibre and protein, moong is one of the healthiest additions you can make to your diet. If you regularly consume moong dal, you must have also heard about moong dal soup. This is the same dal soup that your mother would not stop gushing about and insist on you having a bowlful every day. And here are a few reasons why:
(Also Read: Looking For Healthy Snack Recipe? Try Moong Dal Chaat For Protein Kick And Bang Of Flavours)
Moong Dal And Immunity
Moong Dal is a treasure of antioxidants that help fight the dangerous free radical activity, which take a toll on your healthy cells and also impair your overall immunity. Because moong dal is so good for your digestion, it also regulates the uric acid levels in your body which further helps bolster your immune response. The Vitamin C and B6 found in moong dal are also known to ward off risk of many contagious diseases.
(Also Read: High-Protein Diet: 4 Ways To Innovate With Moong Dal For Cooking (Video Inside)
Moong Dal And Weight Loss
Moong Dal is a treasure of plant-based protein and fibre, both of which are crucial in filling you up and preventing the urge to binge or over-eat, this preventing calorie overload. Speaking of calories, moong dal soup is an excellent low cal beverage that is also replete with vitamins and minerals such as A, B, C, E. It is also low in cholesterol and heart-friendly.
How To Make Moong Dal Soup
- 1 cup of moong dal
- 1/2 cup onions, chopped
- 2 garlic cloves, chopped
- half inch ginger
- 1 teaspoon black pepper powder
- 1/2 teaspoon hing
- 1/2 teaspoon ghee
- In a pressure cooker add one cup of soaked moong dal (soak moong dal half an hour in advance).
- Add have a cup chopped onions and 3 finely chopped garlic cloves.
- Then add half an inch ginger.
- Now the masalas, one teaspoon of black pepper powder, half teaspoon of hing, salt for taste.
- Add half a teaspoon of ghee.
- Add water and salt as required. If you make it more watery, the easier it is to digest.
- Pressure cook for 8-10 minutes.
- Serve with a dash of lemon juice and freshly chopped coriander leaves.
Try this soup and let us know how you liked it!
(This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)
About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.