Mild Egg and Moong Daal Soup
PakistaniSeniorsDesi eggsEasy
A light, mild moong daal soup with soft egg ribbons — easy to digest, protein-rich and gentle, ideal for a senior lunch.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs, beaten
- 1/2 cup moong daal, washed
- 1 small onion, chopped
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 3 cups water
- 1 tsp oil
- Fresh coriander for garnish
Method
- Heat oil in a pan and fry the cumin seeds for 30 seconds, then add the onion and cook until soft.
- Add the moong daal, salt, turmeric and water. Cover and cook for 12–15 minutes until the daal is completely soft.
- Stir and mash the daal lightly for a smooth soup.
- Drizzle in the beaten egg while stirring gently.
- Cook for 2 more minutes until the egg ribbons are set. Garnish and serve warm.
Nutrition — estimated per serving
Calories (estimate)180 kcal
Protein (estimate)13 g
Fat (estimate)6 g
Carbs (estimate)14 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the daal until it breaks down completely — the soup should be smooth and soft. Food safety: cook the egg until fully set. Allergens: contains egg and legumes. Substitute: use masoor daal instead of moong daal, or add a spoon of dahi at the end for extra softness. Nutrition values are estimates based on standard per-egg values.