Spiced Bengali Lentil Soup with Turmeric and Mustard

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, fragrant Bengali dal tempered with mustard seeds and turmeric, perfect for a comforting and nourishing meal. This Indian-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs yellow split moong dal, water, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Indian cuisine 180 cal/serving

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Ingredients

1 cup yellow split moong dal
3 cups water
1 tsp turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp ginger, finely chopped
1 green chili, slit
2 tbsp vegetable oil
1 tsp salt
2 tbsp, chopped fresh coriander leaves
for serving lemon wedges

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Instructions

Step 1: Rinse 1 cup yellow split moong dal under cold water until water runs clear.
Step 2: In a medium pot, combine rinsed dal with 3 cups water and 1 tsp turmeric powder; bring to a boil, then reduce to simmer and cook uncovered for 25 minutes until soft.
Step 3: Meanwhile, heat 2 tbsp vegetable oil in a small pan over medium heat until shimmering.
Step 4: Add 1 tsp mustard seeds and 1 tsp cumin seeds; cook for 30 seconds until seeds begin to pop.
Step 5: Stir in 1 tbsp finely chopped ginger and 1 slit green chili, sauté for 2 minutes until fragrant.
Step 6: Pour this tempering into the cooked dal along with 1 tsp salt, stir well, and simmer for 5 more minutes to meld flavors.
Step 7: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with lemon wedges on the side for squeezing.