Dal vegetable soup is a healthy and nutritious Indian-style soup with moong dal acting as the base to make it creamy and lots of vegetables (of your choice) added in to make it more wholesome. This pressure cooker soup recipe is one of our favourites and we make it at least once every two weeks as weeknight dinner, served with some warm toasted bread.
While I usually have good intentions of balancing our meals with clean good food, I rarely plan for it. I came across a garden vegetable soup recipe in Pure and Simple (India | US), I adapted it to my heart’s content and came up with this version below which is what I invariably use these days.
Needless to say, you can add and subtract vegetables in this dal vegetable soup per your preference. I know there are mushroom-haters out there, so simply avoid, or if you want to amp up the greens, I am with you! I even throw in a fistful of bean sprouts if I happen to have some in the fridge.
You will love this soup if you love the flavour of dal, want a dal-based Indian-style soup recipe (although there are no Indian spices or techniques used in this soup, necessarily) and just prefer to have the soup as a meal, filling on its own. I do add on some bread to make it more wholesome because, well, I am always the hungriest for dinner but take it as you go and adapt the meal per your preference and needs.
- ¼ cup moong dal (yellow split lentils)
- 1 cup tomatoes, cubed
- 1 cup carrots, cubed
- ½ cup onions, cubed
- 2 flakes of garlic
- 1 tbsp butter or olive oil
- ½ cup button mushrooms, chopped fine
- ½ cup carrots, chopped fine
- ½ cup celery, chopped fine
- 2 cups spinach leaves, packed
- 1 tbsp lemon juice
- 1 tsp black pepper powder, freshly cracked (or to taste)
- ½ tsp sugar
- Salt to taste
- Add the soup base ingredients - moong dal, carrots, tomatoes, onion, garlic - to a pressure cooker with enough water to submerge the ingredients
- Pressure cook for 3-4 whistles or 15 minutes (Alternatively, cook them in a covered pot until the dal is soft and the vegetables turn mushy)
- Open and let this mixture cool while you chop up the vegetables needed to add on to the soup
- Once cool, blend the moong dal mixture to an almost smooth paste
- Heat butter in a pan and add the chopped vegetables except spinach - mushroom, carrot, celery - and saute until they turn soft
- Add the pureed moong dal mixture
- Top up with 3-4 cups water or as much as you'd like to bring to to the right consistency
- Bring to the boil and add salt and sugar
- Finally add the spinach leaves and boil again for a minute or two
- Add cracked pepper and lemon juice, mix well, and serve hot
Step by Step Instructions for Dal Vegetable Soup Recipe
Add the soup base ingredients – moong dal, carrots, tomatoes, onion, garlic – to a pressure cooker with enough water to submerge the ingredients
Pressure cook for 3-4 whistles or 15 minutes (Alternatively, cook them in a covered pot until the dal is soft and the vegetables turn mushy)Once cool, blend the moong dal mixture to an almost smooth paste Heat butter in a pan and add the chopped vegetables except spinach – mushroom, carrot, celery – and saute until they turn soft. I use the same pressure cooker pan to minimise cleaning time
Add the pureed moong dal mixture. Top up with 3-4 cups water or as much as you’d like to bring to the right consistencyBring to the boil and add sugarAlong with required amount of salt and pepperFinally add the spinach leaves and boil again for a minute or two. I used baby spinach leaves and cooked the pot covered to ensure the leaves will wilt through. If using regular spinach leaves, chop them up before adding.Add more cracked pepper and lemon juice, mix well, and serve hotRecipe Notes:
- You can add any vegetables of your choice to the soup to give it volume. I have tried bean sprouts, kale, methi leaves, cooked pasta, and a variety of combinations of the above vegetables
- The consistency of the soup should be fairly watery but adjust to your preference. The moong dal gives this dal vegetable soup a lot of creaminess so it’s easy to play with the consistency
- Butter gives a lovely flavour but olive oil will work in a pinch and also makes this a vegan dal vegetable soup
- Spinach is optional but highly recommended in this recipe. To minimise prep time, I often use pre-washed baby spinach leaves that don’t even need any chopping. Just add a couple of fistful and you are good to go
For dal vegetable soup recipe in Hindi, Tamil, Telugu, Urdu, Kannada, Malayalam, etc please use the Google translate button in the sidebar.
If you try this recipe, do share a picture on your preferred social media network by tagging me @ediblegarden. I’d love to take a look! Here’s my Instagram account, if you’d like to follow along my cooking and life adventures!