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.
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.
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.
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
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.
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.
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.
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.
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Recipe Card
Methi Moongdal Soup (Menthikura-Pesarapappu Rasam)
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.
Video
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.
Global Tastes & Travels Inc.
what a simple and delicious soup and your photos as always render me speechless with how well they are styled
Global Tastes & Travels Inc.
what a simple and delicious soup and your photos as always render me speechless with how well they are styled
PJ
Beautifully styled pic Pavani and a healthy soup too....
Srivalli
How beautifully you have decked up that simple dal Pavani..I must say it's so stunning!
Madhavi
Tried this rasam recipe today for dinner pavani. Simply delicious!!! The entire family loved it.
Lata Lala
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.
Shailender Sharma
Such a delicious and mouthwatering recipe. It looks superb and simple to the extreme. Beautifully captured.
Ruchi
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
Vandana
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.
Jolly
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!!
Sandhya Ramakrishnan
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!
Anshu
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!!
Mayuri Patel
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.
Lathiya
This is such a flavorful and healthy dish to try. I loved you showed how to make in Instantpot too.
Uma Srinivas
Rasam looks so good with spices and methi leaves. Never had this before, if I get fresh methi leaves i will make this Pavani.
Jayashree T.Rao
Love this new flavour of rasam, moong and methi leaves. We often make rasam, shall try this sometime.
Priya Srinivasan
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!!!
Jagruti's Cooking Odyssey
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.