Dry Yellow Moong Dal Recipe

Dry Yellow Moong Dal Recipe

This dry yellow moong dal recipe comes with a story. 🙂 I grew up eating dal (lentils) all the time. To be honest, I didn’t care for it much as a child. I would complain to my Mom and call it “jail food.” (They serve dal and roti to jail inmates in India or this is what I have been made to believe by watching one too many Bollywood movies :P). Now that I am old and wise (:P) I realize how awesome dal is. Not only is it incredibly delicious and nutritious (high in protein and fibre) but dal is super easy to make! 

Aside: Sorry Mom for being ungrateful at times and thank you for always making sure we had food on the table! You also worked full-time so that makes you a serious bause. 

This particular dry yellow moong dal recipe come from my mother in law! You see, there are so many South Asian variations on dal! My Mom is from Punjab and my mother in law is from Gujurat. I have been blessed with trying out these different cuisines. My Mom’s Punjabi dal recipe is also amazing which I will be posting soon. 

This dry yellow moong dal recipe is slightly easier and is dedicated to Julia, a friend from work, who asked me for a “Canadian girl dal recipe.” I think she means a super easy dal recipe that you can’t mess up. This is one of those recipes! 

Dry Yellow Moong Dal Recipe
Dry Yellow Moong Dal Recipe | happygut.ca


Dry Yellow Moong Dal Recipe
Serves 2
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  1. 1 cup dry yellow moong dal, washed and soaked for 10 minutes
  2. 3 cups water
  3. 3 tbsp oil (I use avocado or olive oil)
  4. 2 cloves of garlic
  5. 1 tsp cumin seeds
  6. 1 tsp mustard seeds
  7. 1 small tomato, chopped
  8. 1/2 tsp of turmeric
  9. 4-5 curry leaves (optional)
  10. 1/2 green chilli (deseeded if you don't like spice)
  11. salt, to taste
  12. handful of freshly chopped cilantro, optional (for garnish)
  13. sprinkle of garam masala, optional (for garnish)
  1. Wash and soak dal for 10 minutes
  2. Heat oil over medium heat in a pot
  3. Using a mortar and pestle or a small food processor crush garlic, cumin and green chilli (you can also just chop them up very finely and then combine them by hand)
  4. When oil is hot, add the mustard seeds
  5. Once the mustard seeds start to crack, add the garlic, cumin and chilli mixture and sauté just until the garlic starts to brown
  6. Add the turmeric, curry leaves, if using, & tomato
  7. Add the lentils and water
  8. Bring to a boil and then lower heat to low-medium and simmer covered for about 30 minutes (if using a pressure cooker, this will take about 10-15 minutes), or until the consistency is like a thick soup
  9. Be sure to check it periodically to make sure it doesn't burn on the bottom
  10. Remove from heat and add the salt
  11. Add more water if you want it more soupy
  12. Adjust spices to taste and then garnish with some fresh cilantro and garam masala
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Celery Cashew Soup – Super Quick

Celery Cashew Soup

I’m lazy, I like to eat full meals and I like to eat soups. This is why I’m always on the search for super easy and quick to make meals that are protein rich (and delicious, of course!) soups. This celery cashew soup makes the cut and taste mmm mmm good!

Cashews are also really good for you. According to Healthline, “Although cashews are one of the lowest-fiber nuts, they are packed with vitamins, minerals and antioxidants. These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function.” The benefits for your body include but are not limited to your heart, blood, eye health and weight-loss. Most people get weary of the high fat content of cashews and though this is true, the fats are monounsaturated and polyunsaturated. When eaten moderately, these fats can improve heart conditions and reduce the risk of stroke (along with preventing weight gain).

In conclusion, cashews have good fat and we need food fat.

So go ahead friends, enjoy your fatty cashews 🙂

Also, this Celery Cashew Soup freezes well!

Serves 2-4

Ingredients for Celery Cashew Soup

  • 2 tbsp butter (if vegan, use Earth Balance or more olive oil)
  • 4 tbsp olive oil
  • 1 stock chopped celery
  • 4 cloves garlic, minced
  • 1 cup raw cashews
  • 1 cup vegetable stock
  • 2 cups dairy free milk (almond, rice, etc.)
  • 1 tsp salt
  • black pepper to taste

Directions for Celery Cashew  Soup

  1. Heat butter and oil in a large pot over medium heat
  2. Add celery and garlic. Cook until garlic is fragrant
  3. Add the cashews, stock, rice, milk, and sea salt.
  4. Bring to a boil, reduce heat, and simmer until celery is softened.
  5. Puree with an immersion blender.
  6.  Add pepper to taste and more salt if you want.

Courtesy of the Fresh Cook Book.

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Pineapple Cucumber Soup

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I’m baaa-aaak. I’m not even going to try to make up excuses for my hiatus. I’m trying to start a startup which is apparently A LOT of work and I’m still trying to figure out how to manage my time. BUT I am going to try my darnest earnest to have regular posts. So here I go!

This one is really a summer recipe but it is so delicious! It’s almost worth pretending it’s summer, cranking up your heat in your home, wearing shorts and sunglasses and enjoying this awesome soup!


3 cups chopped pineapple
3 cups chopped, seeded and peeled cucumber
1 1/2 cup pineapple juice
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 jalapeño, halved and seeded
1/2 teaspoon salt
1/2 cup thinly sliced green onions, (white parts only)
2 tablespoons finely chopped macadamia nuts
2 tablespoons finely chopped cilantro


1. Put pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt into a blender and purée until smooth.
2. Add green onions and purée just until combined.
3. Transfer soup to a bowl, cover with plastic wrap and chill for at least 2 hours. Ladle soup into bowls and garnish with macadamia nuts and cilantro.

Courtesy of Whole Foods


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Carrot Soup

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I’m so behind on my blogs, it’s really embarrassing. I apologize to all of those on my mailing list who get nothing for weeks and then are bombarded with 5 emails at once 🙁

I need a better routine, shucks!

In the meantime, here is the carrot soup recipe 🙂 I made it extra gingery which was ginger spicy, which I LOVE!

Serves 4-6


1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (~1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh ginger, grated
1 large apple, peeled & chopped
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth
pinch of nutmeg
Sea salt & black pepper, to taste


1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.

2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes uncovered, or until tender.

3. Carefully transfer half of the soup into a blender (or you can use an immersion blender), add a pinch of nutmeg, and blend until smooth making sure to allow steam to escape through the lid. Remove blended soup and set aside. Now add the other half and blend again. Be careful as it’s very hot.

4. Place soup back in the pot and season with salt and pepper until to taste. You can thin the soup out a bit with more broth if desired. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance or hummus.

Courtesy of Chatelaine 

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Zucchini Garlic Soup

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This one is definitely a keeper! I am trying to do at least one new recipe a week, and this week’s was a hit! Minimal ingredients, super easy to make and sooooooo yummer in my tummers!

Serves 3-4 people


4 tablespoons olive oil
1 white onion, sliced
8 to 9 large cloves garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper


1. Melt oil in a heavy 4-quart pot over medium heat.
2. Add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn’t brown; you want everything to sweat.
3. When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer.
4. Simmer at a low heat for about 45 minutes (or about 20 minutes if you have a pressure cooker).
5. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
6. Taste and season with ginger, salt and pepper. I found that in needed a generous amount of salt and pepper.

Enjoy the creamy goodness!

Adapted from theKitchn

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Asparagus & Fennel Soup

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I’ve been eating a lot of kaka these days, I’m not going to lie. With travelling to Europe and wedding season, my happygut awesome streak has been compromised 🙁 My saving grace is that I will be going on a 6 week cleanse in a couple of weeks, after the weddings are over.

To treat myself I decided to make asparagus fennel soup (YES, healthy food is a treat ;)). It was awesome! Delicious and it went down so well, my body has been screaming for something like this for a long time!

Serves 4


2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 fennel bulb, chopped (about 1.5 cups chopped)
2 leeks, ends removed and chopped
1 bunch of asparagus (about 3 cups chopped)
1 teaspoon dried dill
1 teaspoon dried chives
3 cups vegetable broth
1 cup rice milk, soy milk or almond milk
Salt and pepper to taste


1. Bend each piece of asparagus near the tough dried end until it snaps off at its natural breaking point.
2. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside.
3. In a large pot over medium heat, saute garlic, fennel, and leeks in olive oil until soft (about 3 minutes). 4. Add asparagus, herbs, broth, and rice milk. Bring to a boil, reduce heat, cover and simmer until asparagus and is soft (about 10 minutes). Remove from heat and cool slightly.
5. Puree soup using a blender. Add water if a thinner soup is desired. Season to taste with salt and pepper.  6. Garnish with dried dill or fennel greens and serve.

Courtesy of For The Love Of Food

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Hot & Sour Soup (slow cooker)

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I have been craving hot & sour soup for weeks now, and so I finally dusted off the slow cooker last week….literally – it was a good day 🙂 The soup was delicious, man I need to make a conscious effort to use it more. Alternately, you can use the good old stove top if you don’t have a slow cooker!


2 cups veggie broth
3 cups water
1 cup sliced mushrooms
1 cup sliced carrots
2 tablespoon Braggs Amino Liquids or to taste
1 teaspoon sesame oil
2 tablespoons rice wine vinegar or to taste
1/4 teaspoon red pepper flakes or to taste
3 garlic cloves
2 tablespoons minced ginger
1/2 block tofu


Combine everything in your slow cooker
Cook on low for 7-9 hours or high 4-5
If you need more of the sour flavour, add more rice wine vinegar
If you need more of the hot flavour, add more red pepper flakes

Enjoy! 🙂

Adapted from Stephanie D The CrockPot Lady

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