Diabetic Friendly Green Moong Dal/ Mung Beans Soup Recipe
A healthy and diabetic friendly soup made with green moong lentils that keeps you full and your taste buds tickling for more. It is also a great way to detox your body when consumed alone.
Green Moong Dal Soup or Mung Bean Soup is a healthy and diabetic friendly recipe that is packed with protein and easy to digest. Soups in general are served as starters/appetizers to any meal but this soup served in small portions will go very well along with an elaborate Indian lunch.
Green Moong or Whole Moong Dal is packed with protein and low in carbohydrates and is one of the best vegetarian superfoods out there. It has a low glycemic index and is high in dietary fibre making it a perfect lentil for diabetics as it releases sugar into the bloodstream slowly.
Serve Green Moong Dal Soup along Sweet Potato & Methi Stuffed Paratha Recipe & Raw Papaya, Apple & Carrot Salad Recipe for a wholesome weeknight Indian dinner.
If you like this Green Moong Dal Soup Recipe, here are few more recipes that have Green Moong Dal as a main ingredient.
5 M
15 M
20 M
3 Servings
Ingredients
- 1/4 cup Green Moong Dal (Whole)
- 1 Green Chilli
- 1 teaspoon Cumin (Jeera) seeds
- Asafoetida (hing) , a pinch
- 6 Whole Black Peppercorns , crushed
- 1 teaspoon Lemon juice
- Salt , as required
- 1 teaspoon Cooking oil
How to make Diabetic Friendly Green Moong Dal/ Mung Beans Soup Recipe
To begin making the Green Moong Dal Soup, wash the Green moong dal and soak it in water for 4 hours or overnight.
Next day, add it to pressure cooker and cook for 3 whistles. Once done, mash it or puree with hand blender or mixer adding a cup of water.
Heat oil in a pan, add cumin seeds. Once the cumin seeds sizzles, add asafoetida and saute for a minute.
Now pour the mashed dal along with a cup of water, required salt, slit green chilli and crushed pepper.
Mix well and boil in low flame for 5 minutes. Switch off the flame and add lemon juice.
Garnish with Coriander leaves. Mix and serve hot.
Serve Green Moong Dal Soup along Sweet Potato & Methi Stuffed Paratha Recipe & Raw Papaya, Apple & Carrot Salad Recipe for a wholesome weeknight Indian dinner.
Swathy Nandhini
I am Swathy Nandhini, author and food photographer of shravskitchen.com and currently residing in Dubai. I am newbie to the world of blogging and learning lots of new things through this virtual world. Though I had passion for cooking from school days, I took it seriously as a way of life only after I became mother for Shravanthi. I have named the blog after her. I love to try different cuisines and I got many interesting recipes over my blog. My love towards blogging grows each and every day.
