Indian Veg Soup Recipe: Spiced Lentils and Vegetables at Home

Indian veg soup is a comforting, lightly spiced one-pot soup made with yellow moong dal, everyday vegetables, and a cumin-ginger tempering. This home-style version is gently thickened by the lentils and finished with lemon and cilantro, so it works as a light meal or a warm first course. Indian households make many versions of vegetable soup; this recipe is flexible rather than tied to one regional style.

Ingredients

1/2 cup (100 g) split yellow moong dal
5 cups (1.2 L) water, plus up to 1 cup (240 ml) more for thinning
1 tablespoon (15 ml) neutral oil or ghee
1 teaspoon (2 g) cumin seeds
1/2 teaspoon (1 g) mustard seeds
1/8 teaspoon (about 0.3 g) asafoetida (hing), optional
1 tablespoon (10 g) finely chopped fresh ginger
2 garlic cloves (about 6 g), finely chopped
1 small green chili (about 5 g), finely chopped, optional
1/2 cup (75 g) finely chopped onion
1 cup (180 g) chopped tomato, about 1 medium tomato
1/2 teaspoon (1.5 g) ground turmeric
1/2 teaspoon (1 g) ground coriander
1 cup (130 g) diced carrot
1 cup (100 g) green beans, cut into short pieces
1/2 cup (70 g) green peas, fresh or frozen
1 teaspoon (6 g) fine salt, or to taste
1/4 teaspoon (0.5 g) ground black pepper, plus more to taste
1 tablespoon (15 ml) lemon juice
1/4 cup (10 g) chopped fresh cilantro leaves and tender stems

Instructions

Rinse and prepare the ingredients. Put the moong dal in a fine-mesh strainer and rinse under cool running water, rubbing the grains gently between your fingers, until the water runs mostly clear. Drain well. Chop the vegetables and aromatics before you start cooking; the carrots should be diced small enough to soften in about 12 minutes. Frozen peas can go straight into the pot.
Make the aromatic base. Heat the oil or ghee in a heavy-bottomed soup pot over medium heat. Add the cumin seeds and mustard seeds. Cook for about 30 seconds, until the cumin smells fragrant and the mustard seeds begin to pop. Stir in the hing, if using, then add the ginger, garlic, and green chili. Cook for 30 seconds, stirring, so the garlic does not brown. Add the onion and cook for about 4 minutes, stirring occasionally, until softened and translucent.
Cook the tomato and spices. Stir in the chopped tomato, turmeric, and ground coriander. Cook for 3 minutes, stirring and pressing the tomato with the spoon, until it begins to break down. This brief step softens the tomato and helps the spices blend into the oil instead of tasting raw.
Simmer the dal. Add the rinsed dal and 5 cups (1.2 L) water. Stir well, scraping the base of the pot to loosen any browned bits. Raise the heat and bring the liquid to a boil, which should take about 3 minutes; then lower the heat to maintain a gentle simmer. Partly cover the pot and cook for 16 minutes, stirring once or twice. The dal should be tender and starting to break apart. If foam rises, skim it off or stir it back in.
Add the vegetables. Stir in the carrot, green beans, peas, salt, and black pepper. Return the soup to a gentle simmer and cook uncovered for 12 minutes, stirring occasionally. Check a piece of carrot and a bean: they should be tender but not completely mushy. If the soup is thicker than you like, add some of the extra hot water, a few tablespoons at a time. If it seems thin, simmer it for a few additional minutes.
Finish and serve. For a slightly creamier texture, mash a small portion of the dal and vegetables against the side of the pot with the back of a spoon, then stir it through. Turn off the heat and add the lemon juice and cilantro. Taste before adding more salt, pepper, or lemon. Serve hot; the soup will thicken a little as it stands.

Tips

Rinse the dal well. Washing away loose starch and dust gives the soup a cleaner flavor and helps limit excess foam. Yellow moong dal is commonly sold at Indian grocery stores and many larger supermarkets. If you cannot find it, split red lentils can work, but they cook faster and soften into a smoother, less distinct texture. Check them after 10 minutes of simmering before adding the vegetables.
Cut vegetables evenly. Small, similarly sized pieces cook at about the same rate. If you use a slower-cooking vegetable such as potato, dice it into small cubes and add it with the carrot. Tender vegetables such as spinach should go in near the end so they do not overcook.
Control the heat and texture. Keep the dal at a gentle simmer rather than a vigorous boil, which can make it stick to the bottom and break the vegetables apart. Stir more often near the end, especially if the soup has become thick. Add water gradually; it is easier to thin the soup than to correct one that has become watery.
Adjust the finish at the table. Lemon juice brightens the earthy lentils, but its strength varies, so start with the listed amount and add more to taste. For a vegan soup, use oil rather than ghee. If you do not have hing, leave it out; the soup will still taste good, though it will miss that subtle savory aroma.

Serving Suggestions

Serve the soup in warm bowls as a starter, or make it a more substantial lunch or supper with toasted bread, warm roti, or a small bowl of steamed rice. A spoonful of plain yogurt can be offered on the side for anyone who wants a creamy, cooling contrast; use a plant-based yogurt to keep the meal dairy-free. Put extra lemon wedges, cilantro, and freshly ground black pepper on the table so each person can adjust their bowl.

If you are serving several dishes, this soup pairs well with a simple salad or a vegetable side that is not heavily sauced. It is filling enough to stand on its own for a light meal, especially when you include the lentils and a generous portion of vegetables. For a buffet, keep it warm over low heat and stir occasionally, adding a splash of hot water if it thickens while waiting.

Variations

Use the vegetables you have. Replace the beans or peas with diced zucchini, chopped cabbage, cauliflower florets, or corn. Aim for roughly 3 cups (about 300 g) of vegetables in total, and cut firm choices into small pieces. Add delicate greens such as spinach in the final 2 minutes of cooking. A mixed frozen vegetable blend is also convenient; add it straight from frozen and allow a little extra time for the pot to return to a simmer.

Make it smoother or chunkier. For a smooth soup, blend it carefully with an immersion blender after the vegetables are tender. Keep the blender head submerged to reduce splashing, and let the soup cool slightly before blending if using a countertop blender. For a chunkier bowl, skip the mashing step and keep the vegetables in larger pieces, while still cutting carrots and beans small enough to cook through.

Change the spice profile. Add 1/2 teaspoon (about 1 g) garam masala with the finishing lemon for a warmer aroma, or add a pinch of red chili powder with the turmeric for more heat. These additions change the balance but are not essential. You can also leave out the green chili for a mild soup and let diners add chili flakes or a little chopped chili to their own bowls.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a shallow, covered container. The soup keeps for 3 to 4 days in the refrigerator. It will thicken as the dal absorbs liquid, so stir in a little water when reheating. For an individual portion, warm it in a saucepan over medium-low heat, stirring often, until steaming hot throughout. You can also microwave it in a covered, microwave-safe bowl, stirring midway through heating. Reheat only the amount you plan to eat.

To freeze, cool the soup and portion it into freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator or warm gently from frozen in a saucepan with a splash of water, stirring as it loosens. Add fresh lemon juice and cilantro after reheating if you want the brightest flavor; herbs can lose some freshness during storage. Do not leave cooked soup at room temperature for extended storage.

Frequently Asked Questions

Can I make Indian veg soup without moong dal?
Yes. Use split red lentils if that is what you have, but begin checking them after about 10 minutes because they soften more quickly and make the broth smoother. You can also omit the lentils and use vegetable stock in place of some or all of the water, but the soup will be lighter and less thick. If you omit the dal, reduce the initial simmer and add the vegetables once the spiced broth is ready.

Is this soup spicy?
As written, it is mildly spiced rather than hot. The green chili is optional, and black pepper adds gentle warmth. For a mild family meal, leave out the chili; for more heat, add a little red chili powder or serve chopped chili separately so everyone can season their own portion.

Can I use a pressure cooker?
Yes, but cook the dal and vegetables in stages to avoid turning the vegetables to mush. Prepare the aromatic base, add the dal and water, and pressure-cook until the dal is nearly tender according to your cooker’s instructions. Release pressure as directed by its manufacturer, then add the vegetables and simmer uncovered on the stovetop until tender. Cooker models vary, so use their guidance rather than relying on one universal pressure time.

Can I prepare it ahead?
Yes. Make the soup up to 3 days ahead and refrigerate it promptly. The lentils continue to absorb liquid, so expect a thicker consistency after chilling. Reheat gently with water until it reaches the texture you like, then taste and refresh it with lemon, salt, or cilantro before serving.

How can I make the soup more filling?
Serve it with rice, roti, or bread, or increase the dal to 3/4 cup (150 g) and add about 1 cup (240 ml) extra water. With more dal, the soup will be thicker, so simmer until the lentils are tender and add water as needed. You can also add diced potato with the carrots for a heartier bowl.

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