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    Home » Lentils & Legumes » Methi Moong dal Soup

    Methi Moong dal Rasam

    Published: Nov 16, 2021 by Pavani · 18 Comments

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    Methi Moong dal soup is an earthy, spicy and comforting dish perfect for a chilly day meal. Freshly ground spice powder with peppercorn, coriander & fenugreek seeds adds lots of flavor to the dal.

    Menthikura and pesarapappu is a healthy and delicious combination. This is an amazing side dish to any Indian meal.

    Hand holding a spoon with methi moong dal rasam

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Once the chilly weather season begins, I start making nutritious and hearty dishes to make sure we feel healthy. Soup and chili are the first thing that comes to mind. Like this instant pot noodle soup or this delicious vegetarian pizza soup.

    This simple dal/ brothy soup with lentils is sure to liven up your taste buds. This moong dal rasam with fresh spice powder is a perfect weeknight dish.

    Fresh Methi (fenugreek leaves aka menthikura in Telugu) is easily accessible in Indian grocery stores. They have a slightly bitter aftertaste like any other hearty greens like mustard or collard. But once cooked the bitterness is not that pronounced and is really delicious.

    Hand holding a spoon with dal rasam

    Methi leaves and moong dal is a good combination to make pappu or dal. But today's recipe is more like a soup, the consistency is more brothy instead of thick like a dal.

    The fresh spice powder adds tons of flavor to the soup and makes it taste very earthy and slightly spicy. Finally adding lemon juice to the methi soup/ rasam gives it the required tang or zing that makes this dish super delicious.

    Hand holding a plate with rice topped with dal and curry

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Ingredients needed to make this hearty methi moong dal soup recipe:

    • Moong dal
    • Methi leaves - I prefer using fresh menthikura/ fenugreek leaves, but you can definitely use frozen methi as well.
    • Mustard & cumin seeds
    • Turmeric & salt
    • Garlic, green chilies and curry leaves
    • Lemon/ lime juice
    Ingredients needed - details in recipe card

    There are only 3 ingredients in the spice powder:

    • Coriander seeds
    • Fenugreek seeds
    • Peppercorns

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is the recipe for the methikura moong dal rasam:

    Dry roast the ingredients under 'Spice powder' until fragrant, about 3~4 minutes. Cool and grind to a powder either in a mortar & pestle or a spice blender.

    Fried spices, ground in a mortar and pestle

    Cook moong dal till tender and keep ready. I pressure cooked dal for 3~4 whistles or cook in an Instant Pot for 6 minutes on high pressure.

    Heat oil in a saucepan, add mustard seeds, cumin seeds, dry red chili and green chilies. Once the seeds start to splutter, add curry leaves and garlic. Cook till garlic turns golden.

    Next add the chopped methi leaves and cook till the leaves are wilted and cooked through, about 3~4 minutes.

    Cooking methi leaves until cooked through in a nonstick pan

    Add the cooked dal, turmeric, salt and 2 cups of water. Mix well and bring the mixture to a boil and simmer for 2~3 minutes. Add the ground spice powder, mix well and turn off the heat. Finally add the fresh lemon juice and stir well. Serve hot with steamed rice.

    Adding cooked dal to menthikura

    Expert Tips

    • Make a double or triple batch the spice powder/ rasam powder recipe. It is great to have on hand to make this methi soup in no time. Store in an airtight container for up to 1 month.
    • I prefer using fresh menthikura/ fenugreek leaves, but you can definitely use frozen methi as well.
    • Store leftover moong dal soup in an airtight container in the fridge for up to 3 days. Soup will thicken as it sits. So add some water to adjust the consistency before reheating.
    • To make the lentils on the stove pot, cover dal with enough water in a saucepan. Bring the mixture to a boil, lower the heat and simmer till the lentils turn mushy,. This might take about 20~30 minutes.
    Blue pan with methi moong dal soup

    You might also like

    Here are some more recipes with methi leaves that you might like:

    • Aloo Methi Paneer Curry Recipe
    • Methi Chana Pulao | Instant Pot Recipe
    • Methi Paneer Dry Curry (Fenugreek Cottage Cheese Curry)
    • Methi Muthia Recipe
    Hand holding a spoon with methi moong dal rasam

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Hand holding a spoon with methi moong dal rasam

    Methi Moongdal Soup (Menthikura-Pesarapappu Rasam)

    Earthy, spicy and comforting soup made with moong beans and methi leaves. Healthy side dish to any Indian meal.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Course: Side Dish, Soup
    Cuisine: andhra
    Servings: 6 Servings

    Ingredients

    For the Spice Powder:

    • 1 teaspoon Coriander Seeds
    • ¼ teaspoon Fenugreek Seeds
    • 1 teaspoon Peppercorns

    For the Dal:

    • ½ cup Moong dal (Pesarapappu)
    • 1½ cups Water
    • 2 teaspoons Oil
    • 1 teaspoon Mustard seeds
    • 1 teaspoon Cumin seeds
    • 2 Green Chilies
    • 8~10 Curry leaves
    • 2~3 Garlic cloves, finely minced
    • ½ teaspoon Turmeric
    • 1 cup Methi (fenugreek) leaves*, chopped
    • To taste Salt
    • 1 tablespoon Lemon juice

    Instructions

    Make the Spice powder:

    • Dry roast the ingredients under 'Spice powder' until fragrant, about 3~4 minutes. Cool and grind to a powder.

    Make Rasam:

    • Cook moong dal till tender and keep ready. Pressure cook dal for 3~4 whistles. Cook in Instant Pot for 6 minutes on high pressure.
    • Heat oil in a saucepan, add mustard seeds, cumin seeds, dry red chili and green chilies. Once the seeds start to splutter, add curry leaves and garlic. Cook till garlic turns golden.
      Next add the chopped methi leaves and cook till the leaves are wilted and cooked through, about 3~4 minutes.
    • Add the cooked dal, turmeric, salt and 2 cups of water. Mix well and bring the mixture to a boil and simmer for 2~3 minutes.
      Add the ground spice powder, mix well and turn off the heat. Finally add the fresh lemon juice and stir well. Serve hot with steamed rice.

    Notes

    • Make a double or triple batch the spice powder/ rasam powder recipe. It is great to have on hand to make this methi soup in no time. Store in an airtight container for up to 1 month.
    • I prefer using fresh menthikura/ fenugreek leaves, but you can definitely use frozen methi as well.
    • Store leftover moong dal soup in an airtight container in the fridge for up to 3 days. Soup will thicken as it sits. So add some water to adjust the consistency before reheating.
    • To make the lentils on the stove pot, cover dal with enough water in a saucepan. Bring the mixture to a boil, lower the heat and simmer till the lentils turn mushy,. This might take about 20~30 minutes.

    Nutrition

    Calories: 106kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 56mg | Potassium: 36mg | Fiber: 3g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 30mg | Calcium: 180mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Global Tastes & Travels Inc.

      March 14, 2015 at 12:37 am

      what a simple and delicious soup and your photos as always render me speechless with how well they are styled

      Reply
    2. Global Tastes & Travels Inc.

      March 14, 2015 at 12:37 am

      what a simple and delicious soup and your photos as always render me speechless with how well they are styled

      Reply
    3. PJ

      March 16, 2015 at 3:18 am

      Beautifully styled pic Pavani and a healthy soup too....

      Reply
    4. Srivalli

      March 17, 2015 at 5:45 am

      How beautifully you have decked up that simple dal Pavani..I must say it's so stunning!

      Reply
    5. Madhavi

      May 23, 2017 at 8:42 pm

      Tried this rasam recipe today for dinner pavani. Simply delicious!!! The entire family loved it.

      Reply
    6. Lata Lala

      January 23, 2020 at 8:39 am

      5 stars
      That soul satisfying methi moong dal soup is so comforting for cold winter nights. I loved how the soup is flavored with freshly made rasam powder.

      Reply
    7. Shailender Sharma

      January 23, 2020 at 9:10 am

      5 stars
      Such a delicious and mouthwatering recipe. It looks superb and simple to the extreme. Beautifully captured.

      Reply
    8. Ruchi

      January 24, 2020 at 10:49 pm

      5 stars
      Such a healthy and satisfying soup. Instant pot made it so easy too. Beautiful recipe. Loved the flavours you have added in it. Lovely post

      Reply
    9. Vandana

      January 25, 2020 at 5:03 am

      5 stars
      This sounds so delicious and comforting. Though I add methi to moong dal during winters, I never tried making it like a soup and with South India tadka. Loved this recipe, will try it for sure.

      Reply
    10. Jolly

      January 27, 2020 at 1:31 am

      5 stars
      This is such a simple, healthy and wholesome soup. I usually make simple dal tadka with moong dal & added methi into the tadka, but never make it into this soup style. This simple dish make me feel warm and cozy. Lovely share!!

      Reply
    11. Sandhya Ramakrishnan

      January 28, 2020 at 9:41 pm

      5 stars
      I love the flavor of methi with moong dal and this is a great choice to serve as a soup. The freshly ground spice would make it so flavorful. I like your step by step pictures Pavani!

      Reply
    12. Anshu

      January 29, 2020 at 7:46 am

      5 stars
      The methi moongdal soup sounds such a delicious and healthy recipe which I would love to try soon....and what do I say about the pics, absolutely wonderful!!

      Reply
    13. Mayuri Patel

      January 29, 2020 at 9:16 am

      5 stars
      Lovely new look of the blog Pavani. What a wonderful soup, methi and moong. Have not tried adding methi for soups as yet. Perfect to feel warm and nutritious too.

      Reply
    14. Lathiya

      January 30, 2020 at 1:43 pm

      5 stars
      This is such a flavorful and healthy dish to try. I loved you showed how to make in Instantpot too.

      Reply
    15. Uma Srinivas

      January 30, 2020 at 2:08 pm

      5 stars
      Rasam looks so good with spices and methi leaves. Never had this before, if I get fresh methi leaves i will make this Pavani.

      Reply
    16. Jayashree T.Rao

      January 31, 2020 at 7:12 am

      5 stars
      Love this new flavour of rasam, moong and methi leaves. We often make rasam, shall try this sometime.

      Reply
    17. Priya Srinivasan

      February 01, 2020 at 4:08 am

      5 stars
      What a delicious and healthy soup pavani! The freshly ground spice powder it must add a nice punch to it!!! Can imagine the flavors the bliss feeling when slurpping it hot!!!

      Reply
    18. Jagruti's Cooking Odyssey

      February 09, 2020 at 4:46 am

      5 stars
      We love methi and daal, both in one dish they create delightful dish, a perfectly hearty and nutritious soup is here to warm your soul.

      Reply

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