How to make Moong Dal Kiwi Coconut Soup - This soup has a delicious mix moong dal, kiwi and coconut cream.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Split skinless green gram (dhuli moong dal), Kiwi (कीवी)

Cuisine : Indian

Course : Soups

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Moong Dal Kiwi Coconut Soup Recipe Card

Moong Dal Kiwi Coconut Soup

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Moong Dal Kiwi Coconut Soup Recipe

  • Split skinless green gram (dhuli moong dal) boiled with salt 1 cup

  • Kiwi peeled 2

  • Coconut cream 1/2 cup

  • Oil 1 tablespoon

  • Bay leaves 2

  • Cumin seeds 1/2 teaspoon

  • Coriander seeds 1 teaspoon

  • Black peppercorns 1 teaspoon

  • Garlic cloves chopped 8

  • Onion sliced 1 medium

  • Carrot 1/2 medium

  • Turmeric powder 1/4 teaspoon

  • Curry powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander sprigs a few


Step 1

Heat oil in a non-stick wok, add bay leaves, cumin seeds, coriander seeds, black peppercorns and garlic and saute till fragrant.

Step 2

Add onion and saute. Chop carrot and add. Add turmeric powder and curry powder and mix.

Step 3

Add salt and boiled green gram and mix.

Step 4

Chop kiwi into small cubes.

Step 5

When the green gram gets heated through, switch off the heat. Add kiwi and mix.

Step 6

Grind the mixture, a little at a time, and put into a bowl. When all the mixture is ground, strain the mixture into another non-stick wok. Grind the residue remaining in the strainer and add to the rest in the wok.

Step 7

Add coconut cream and mix. Switch off the heat.

Step 8

Transfer into serving bowl and serve piping hot garnished with fresh coriander sprigs.