Kheera Moong Dal | Cucumber-Yellow Lentils Soup | Recipe for Moong Dal

Kheera Moong Dal aka Cucumber-Yellow Lentils Soup is a very healthy and light recipe for moong dal. It is a comforting Cucumber dal recipe that is frequently prepared in every Bong house during summer. In this recipe, cucumbers are cooked in ginger paste and boiled yellow lentils with a few specific spices. It is mostly relished with steamed rice and Aloo Bhaji.

About the recipe
Health Benefits
How to make Kheera Moong Dal (step wise photos)
Recipe Card

This Moong Dal recipe is very simple and easy to make. Kheera Moong dal requires very limited and easily available ingredients to get prepared. The best part is that it gets cooked within half an hour without any hassle. It is one of the no onion no garlic recipes and perfect for special puja days too.

I have learnt this healthy dal recipe from my Mother. In fact, post-delivery of my only child, my Mom used to feed me this Kheera Moong Dal aka Cucumber-Yellow Lentils Soup very often, for my better health, especially during the first month. Not only that, during our childhood, whenever I or my brother’s stomach got upset, she used to cook this dal for us.

Recipe for Moong dal plays a vital role in vegetarian recipes in India. It is considered one of the most popular and healthy lentils in India. It is almost regularly prepared in each house of the country in different ways, according to their own sub cuisines.

Moong Dal or Yellow lentils is known as one of the most versatile lentils. It is cooked in different forms to prepare delectable dishes. Many delicious soups, dals, pakodas, halwa and hundreds of recipes are cooked with this healthy yellow lentil.

Kheera Moong Dal with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the two key ingredients of the recipe.

• Moong Dal (yellow lentils) are full of vitamins and protein.
• They are an excellent source of antioxidants which is very good for our heart and for diabetic patients. The antioxidants help to get rid of many chronic diseases.
• They are low in calories and high in fibre which is good for weight loss.
• The minerals like potassium, magnesium present in the dal helps to control the blood pressure level of the body.
• They are a good source of iron and folate which are very helpful to pregnant women.
• Cooked moong dal is preferred for toddlers and pregnant women for its very easily digestible quality.

• Cucumber is low in calories and can be a great companion for a weight loss journey.
• It is full of water and contains several minerals and vitamins.
• It contains more than 90% of water and which helps us to be hydrated.
• It contains antioxidants that help to reduce the risk of chronic diseases.
• It is a good source of fibre which helps to get rid of constipation.

Moong dal (yellow lentils) can be cooked in two ways, either by using a Pressure Cooker/Electric Cooker or by using a pan with the lid on the stovetop. Both the processes would give you the same result but would differ in the duration of cooking.

A pressure Cooker or Electric Cooker will give you a faster cooking experience than a pan.

In this recipe, I have used a pressure cooker to boil the dal. If you are using a pan to boil the dal then I would like to share a few tips and tricks with you.

When you put the dal and water into a pan for boiling, never stir the dal in between. If you stir the dal then it will not get cooked properly. Just let it stand in water and get cooked slowly in the pan.

For the recipe with Moong dal, first I have washed the dal thoroughly and pressure cooked it with salt and water. Then I have allowed it to release pressure and kept it aside.

I have cooked the Cucumber yellow lentils soup in Olive oil and used minimal spices to make the dish healthier. You can use any oil as per your choice.

I have tempered the whole spice and then cooked the cucumber till tender for the recipe. Cucumber in soup makes it more comforting and delicious.

I have used Fenugreek(methi) seeds for tempering the Kheera Moong dal. For flavouring, I have added Ginger paste and Roasted Cumin powder. I have already shared the recipe of the spice in my previous post. You can check the details.

The recipe for yellow lentils soup is neither too thick nor too runny in consistency. I always prefer moderate consistency for the dish. You can add water according to your desired consistency.

I have already shared many recipes for Moong dal in my previous posts. I hope you may like those recipes.

Palak Moong Dal | No Onion No Garlic Recipes
Instant Pot Moong Dal | Yellow Lentils Soup
Bengali Style Vegetable Moong Dal
Ilish Macher matha diye Moong Dal

..And Many more…

• 1 cup Moong Dal
• 1 Cucumber, peeled and medium diced
• ½ tablespoon Ginger, paste or grated
• 2-3 green or red Chillies
• 1 whole dry red Chilli
• ½ teaspoon Fenugreek seeds (Methi)
• 1 teaspoon red Chilli powder
• 1 teaspoon Turmeric powder
• 1 teaspoon roasted Cumin powder
• Salt, to taste
• 1 teaspoon Sugar (Optional)
• Oil, for cooking
• 2½ cups of water to pressure cook
• 1 cup water to cook

1. Wash the moong dal 2-3 times and soak it in water for 30 minutes.
2. Drain away the water and transfer it into a pressure cooker. Add 2½ cups of water and salt into the cooker and give a nice stir. Close the lid of the pressure cooker and cook the dal in medium flame for 2 whistles. Once the pressure settles down, take off the lid.
3. Put a pan on flame and let it become completely dry. Add 1 tablespoon of oil into a pan in high flame.
4. Once the oil is hot, add fenugreek seeds, dry red chilli and let them crackle.
5. Add the diced cucumber and cook it for 2-3 minutes in the medium-high flame until it becomes translucent.
6. Add ginger paste into the pan and cook it for another minute till the raw smell goes away.
7. Add green or red chillies and mix them.
8. Add salt, turmeric powder, chilli powder and give a nice mix.
9. Cover the pan and cook it for 4-5 minutes on low flame until the cucumbers get softened.
10. Transfer the boiled dal into the pan (Step 2) and mix it well.
11. Add water according to your desired consistency and allow it to boil. I have added 1 cup of water at this stage.
12. Cover the pan and cook it in the medium-high flame until the dal simmers.
13. Put the flame in low and add roasted cumin powder into the pan. Give a quick mix.
14. Add sugar into the pan and mix it well.
15. Switch off the flame and put the pan down.

Transfer the Kheera Moong Dal into a serving bowl. Serve hot or warm to enjoy the best taste of it. Pair up the dish with Steamed Rice and Aloo Bhaji and enjoy your meal.

Kheera Moong Dal | Cucumber-Yellow Lentils Soup | Recipe for Moong Dal

Serves: 4 Prep Time: 2 Minutes Cooking Time: 23 Minutes 23 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 cup Moong Dal
• 1 Cucumber, peeled and medium diced
• ½ tablespoon Ginger, paste or grated
• 2-3 green or red Chillies
• 1 whole dry red Chilli
• ½ teaspoon Fenugreek seeds (Methi)
• 1 teaspoon red Chilli powder
• 1 teaspoon Turmeric powder
• 1 teaspoon roasted Cumin powder
• Salt, to taste
• 1 teaspoon Sugar (Optional)
• Oil, for cooking
• 2½ cups of water to pressure cook
• 1 cup water to cook

Instructions

1. Wash the moong dal 2-3 times and soak it in water for 30 minutes.
2. Drain away the water and transfer it into a pressure cooker. Add 2½ cups of water and salt into the cooker and give a nice stir. Close the lid of the pressure cooker and cook the dal in medium flame for 2 whistles. Once the pressure settles down, take off the lid.
3. Put a pan on flame and let it become completely dry. Add 1 tablespoon of oil into a pan in high flame.
4. Once the oil is hot, add fenugreek seeds, dry red chilli and let them crackle.
5. Add the diced cucumber and cook it for 2-3 minutes in the medium-high flame until it becomes translucent.
6. Add ginger paste into the pan and cook it for another minute till the raw smell goes away.
7. Add green or red chillies and mix them.
8. Add salt, turmeric powder, chilli powder and give a nice mix.
9. Cover the pan and cook it for 4-5 minutes on low flame until the cucumbers get softened.
10. Transfer the boiled dal into the pan (Step 2) and mix it well.
11. Add water according to your desired consistency and allow it to boil. I have added 1 cup of water at this stage.
12. Cover the pan and cook it in the medium-high flame until the dal simmers.
13. Put the flame in low and add roasted cumin powder into the pan. Give a quick mix.
14. Add sugar into the pan and mix it well.
15. Switch off the flame and put the pan down.