Dal Soup: Masoor and Moong Shorba for Cold Evenings
Daal soup is thin, quick and forgiving: boil masoor or moong until it falls apart, thin it with hot water, season it and finish with a small tarka. A pot takes about 25 minutes and feeds a family. It is simple food for a cold evening, not medicine, and this guide shows how to get the thickness, salt and flavour right.
The short version
- Ratio: 1/2 cup daal to 4 cups water makes about 4 bowls.
- Time: masoor about 15 to 20 minutes, yellow moong about 20 to 25 in a pot.
- Thickness: blend one ladle back into the pot for body.
- Tarka: ghee, cumin and garlic, poured over at the end.
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What is the easiest daal soup to start with?
Red masoor, because it needs no soaking and collapses into a smooth soup by itself. Yellow moong (dhuli) takes a little longer but gives a lighter, paler soup. You can also combine them for a mixed pot. Both daals have their own cooking guides: the masoor daal guide and the yellow moong guide.
How do I make masoor daal soup?
- Rinse 1/2 cup red masoor until the water runs clear.
- Add to a pot with 4 cups water, 1/4 teaspoon turmeric, 1 chopped small onion, 1 chopped tomato, a small piece of ginger and 1/2 teaspoon salt.
- Bring to a boil, skim any foam, then simmer partly covered for 15 to 20 minutes until the daal is completely soft.
- Mash with a whisk or blend one or two ladles and stir back in.
- Adjust with hot water for a soupy pour, and add lemon juice at the end if you like.
- Make the tarka: heat 1 teaspoon ghee, add 1/2 teaspoon cumin and 2 sliced garlic cloves, fry until golden, and pour over the soup.
Body without cream
Blend one ladle of cooked daal, with a little of its liquid, and stir it back into the pot. The blended part thickens the soup and gives a silky feel without cream or flour. For a smoother soup, blend two ladles.
How do I make moong daal soup?
Use 1/2 cup yellow moong, rinsed and soaked for 30 minutes if you have time. Boil with 4 cups of water, turmeric, a pinch of hing and salt for 20 to 25 minutes, until soft. Whisk smooth and temper with ghee, cumin and a little black pepper. Moong soup is very mild, so add ginger or a squeeze of lemon if you want it livelier.
A pressure cooker saves time: 3 whistles for moong, 2 for masoor, then whisk and season in an open pot.
What goes in a shorba-style daal soup?
Shorba usually means a thin, spiced broth. For a daal shorba, cook masoor or moong with a few whole spices (a bay leaf, 2 cloves, a small cinnamon stick, a few peppercorns), strain through a sieve for a smooth broth, and serve hot with a squeeze of lemon. Some families add boiled carrot or spinach for colour.
| Style | Texture | Flavour |
|---|---|---|
| Masoor soup | Thick, creamy | Earthy, tomato |
| Moong soup | Light, silky | Mild, ginger |
| Shorba, strained | Thin, clear | Spiced, lemon |
How do I get the salt and thickness right?
Salt gently, because soup reduces as it simmers and tastes saltier later. Add half the salt during cooking and the rest after tasting at the end. For thickness, remember that daal keeps absorbing water as it sits, so a soup that looks perfect now will be much thicker in an hour. Keep a kettle of hot water ready to loosen it.
Is daal soup suitable for kids and elderly people?
It can be a good soft food for both, when well cooked and mashed or blended. For small children, keep the tarka light, skip whole chillies and hot spices and cool it before serving. For older adults who find chewing hard, a blended soup is easy to manage. Nothing here replaces advice from your own doctor or dietitian, especially for kidney disease, diabetes or a prescribed diet.
Daal soup is ordinary food, not a remedy for a cold or flu, and it does not replace medical care. Cool soup quickly and refrigerate within a couple of hours, and reheat until steaming hot. Do not leave it out overnight in a warm kitchen. Babies under 12 months should follow your doctor’s feeding advice, with no added salt. See a doctor if a fever lasts more than 3 days, if breathing is difficult, if a child will not drink, or if there are signs of dehydration such as very little urine or a very dry mouth.
How do I store and reheat daal soup?
Cool it quickly, cover and refrigerate. Eat within 2 to 3 days and reheat until it is steaming hot throughout. For freezing and fridge limits in more detail, see the cooked daal fridge and freezing guide. Thin with a splash of hot water when reheating, as soup thickens when it cools.
More daal ideas live in Grains, Daals & Pulses.
Common questions about daal soup
How do I make masoor dal soup?
Boil rinsed red masoor with turmeric, onion, tomato and salt for 15 to 20 minutes until soft. Blend or whisk it, thin with hot water, and pour a cumin and garlic tarka over it.
What is the moong dal soup recipe?
Cook 1/2 cup yellow moong in 4 cups water with turmeric and salt for 20 to 25 minutes. Whisk smooth and finish with a ghee and cumin tarka. Add ginger or lemon if you like.
What is dal shorba?
It is a thin, spiced daal broth, often strained smooth. Whole spices such as bay leaf and cinnamon go in while cooking, and it is served hot with lemon.
How do I thicken daal soup without cream?
Blend one or two ladles of the cooked daal and stir it back into the pot. This gives a creamy texture using only the lentils.
Is lentil soup desi style different from Western?
Desi daal soup relies on turmeric, cumin, garlic and a ghee tarka, and uses split daals that cook fast. Western lentil soups often use whole lentils and stock.
Is dal soup good for weight loss?
It is a filling, low-fat food when made with little oil, and it can fit into a balanced meal plan. It does not burn fat by itself. Ask your own dietitian about your goals.
Is daal soup good when you have a cold?
A warm bowl is comforting and keeps you drinking fluids, but it does not treat a cold. Rest, fluids and a doctor if symptoms worsen are what matter.
Can I make daal soup in a pressure cooker?
Yes. Two whistles for masoor and three for moong are usually enough. Open the lid after the pressure falls, then whisk, season and temper.
How long does daal soup last in the fridge?
Two to 3 days in a covered container is a sensible limit. Reheat until steaming and throw it away if it smells sour.
Can children have daal soup?
Yes, once they are eating family foods, when it is well cooked, mild and cooled. Skip added salt for babies under 12 months and follow your doctor’s guidance.