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Pregnancy often brings the need for meals that are nutritious yet gentle on digestion. Moong dal (yellow lentils) is one of the best choices during this stage — it is high in protein, low in fat, and easy to digest.
This simple soup combines moong dal with mild spices, ginger, and vegetables like carrots and spinach to create a wholesome, filling bowl. The protein in moong dal helps in fetal growth, while the iron and folate from leafy greens support hemoglobin levels and reduce the risk of anemia. Carrots and other vegetables add vitamins and fiber, which aid digestion and prevent constipation.
Unlike heavy curries, this soup is light and soothing, perfect for days when appetite is low or digestion feels sensitive. It can be enjoyed as a starter, light dinner, or even with soft phulkas for a fuller meal.
Wash and soak moong dal for 15 minutes. Drain.
In a pan or pressure cooker, add dal, turmeric, carrots, tomato, and 3 cups water. Cook until dal is soft (2 whistles in cooker or 15 minutes in pan).
Mash lightly with the back of a spoon for a smooth texture.
Add spinach and simmer for 3–4 minutes.
In a small pan, heat ghee, add cumin seeds, ginger, and green chilli. Sauté for 30 seconds.
Pour this tempering over the soup, add salt, and mix well.
Garnish with lemon juice and coriander before serving warm.
Yes, moong dal is very safe and nourishing for daily use.
Yes, but a small amount of ghee helps digestion and adds flavor.
Yes, it is light, soothing, and non-greasy, making it easy to tolerate.
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