Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Yellow Mung Dal Soup - Dal Shorba Recipe
    Lost? Site Map

    Yellow Mung Dal Soup - Dal Shorba

    Yellow Mung Dal Soup - Dal Shorba. Photo by Sue Lau

    1/3 Photos of Yellow Mung Dal Soup - Dal Shorba

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    duonyte's Note:

    I found this recipe on a blog written by a Lithuanian woman who now lives in India - she found the love of her life while studying in the US, he is Indian and so now she lives in India, and publishes the "Virtuve su indisku prieskoniu" blog (Kitchen with an Indian flavor). The author of the recipe is Sanjeev Kapoor.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
    2. 2
      Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
    3. 3
      Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
    4. 4
      Add the turmeric.
    5. 5
      Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
    6. 6
      Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
    7. 7
      In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
    8. 8
      Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
    9. 9
      This made two servings for me, but will probably make 3 to 4 for others.

    Ratings & Reviews:

    • on January 23, 2015


      Very good if not quite authentic (I am used to using things like whole cumin seed and asafoetida). I did use toor dal in mine which is similar type of yellow dal which cooks the same way and tastes similar as well. I did add a little salt, but I did not use the broth, only water, as I am used to. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2014


      This was great! and hot! I didn't have/couldn't find YELLOW lentils so used what I had that was just labelled lentils. I think yellow don't have the skins on. I pureed it with my immersion blender though, so it was ok. I just had ginger in a jar and used a spoonful as my estimate of 3/4" of fresh ginger and I might have overestimated because that was the predominant flavor. Also used one habernero pepper that I froze in the fall, with a few seeds. Made for Rookie Recipe Tag Fall 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2013


      My first time trying Moong Dal Lentils, and they are so tender. I recommend the Ajika brand that you can get at or on Amazon. Looking forward to making this again (a double batch next time).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Yellow Mung Dal Soup - Dal Shorba

    Serving Size: 1 (416 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 321.2
    Calories from Fat 121
    Total Fat 13.5 g
    Saturated Fat 4.6 g
    Cholesterol 15.2 mg
    Sodium 74.3 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 16.1 g
    Sugars 4.7 g
    Protein 13.8 g

    The following items or measurements are not included:

    fresh ginger

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes