Sprouted Moong Dal Soup

Posted on November 20, 2020 at 4:31 pm

Sprouted Moong Dal Soup: A detoxification recipe that is warming in this cold weather.
What better way to use time in lockdown part 2!


  • 1 ½ cup of sprouted Moong dal -To sprout moong dal, soak 1 cup whole green moong dal in water overnight. Drain next morning, wrap in wet muslin cloth and wash very 8 hours and repeat the action of wrapping in muslin cloth until you see the sprouts like tails growing. This usually takes a couple of days in cold weather. This can also be used in salad with tomato, cucumber, lime juice, olive oil and some feta-yummy!
  • 1 finely chopped red onion or 2 shallots finely chopped
  • 1 inch grated fresh ginger
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • 1 tsp Himalayan salt
  • 1 table spoon lime juice
  • Chopped coriander to garnish
  • 1 tbsp coconut oil/ghee
  • 1 tsp cumin seeds
  • 2 ½ cups of water
  • 1 Bouillon stock cube


Add ghee or coconut oil in a pan. Once warm, add cumin seeds. Once this pops (you will see slight sizzle at the end of each cumin seed), add onion and ginger. Let this cook on low heat for about 5 to 7 mins. Once slightly translucent, add turmeric and garam masala. Stir this, add sprouted moong. Warm this through, and add water and boullion stock cube. Give it all a stir and cook with pan covered for about 15 minutes on low heat. Stir occasionally. After 15 minutes, transfer into a blender and blend into soup consistency, add more water if needed. Transfer back into the pan, warm it through add salt and lime juice. Garnish with coriander and enjoy with crackers.