This drumstick soup is light, nourishing, and deeply comforting. Made from a mix of drumstick and lentils, it’s the kind of recipe that feels both restorative and familiar, and will make even a non-drumstick person reach for seconds.
I have a tried a lot of variations of this drumstick soup, but somehow most of them fell short of that beautiful, earthy flavors of drumstick. They were either too watery or too garlick-y; almost like those soups were trying hard to eliminate any drumstick flavor. But this one’s different – it’s warming, nourishing, incredibly delicious, while still holding onto the flavor of it’s main ingredient – drumsticks or moringa, or Murungakkai.
What I love most about this soup is how gently it comes together. You cook everything down, extract all the goodness from the drumsticks, strain it smooth, and suddenly you have this beautiful, peppery broth that tastes far more thoughtful than the effort it takes. It’s the kind of food I’d make for a friend who’s under the weather, or for myself on a quiet evening when I want something simple, wholesome, and comforting in a bowl.
Jump to section: Drumstick soup
Drumstick Soup Ingredients
Drumstick: The star ingredient; cooked and ground to extract the nutrients and flavour
Moong dal: Adds body, creaminess, and an added layer of nutrition and flavor to the moringa soup
Aromatics: Garlic, curry leaves, onions, and tomatoes build flavor, aroma, and make the foundation of this soup
Spices and seasonings: This soup that’s lightly tempered with jeera, and seasoned with salt and pepper powder to keep it light and hearty
Coriander leaves: Used as a garnish to add a little freshness
Frequently Asked Questions
Yes. Cook everything covered on low heat until the drumsticks and dal are very soft, then proceed as usual.
Yes, the recipe is naturally vegan
Straining is recommended for a smooth texture, but you can skip it if you don’t mind some fibre.
It keeps well in the fridge for up to 24 hours. Reheat gently before serving.
Yes, why not! Diced potato, carrots, sweet corn, broccoli, mushrooms, zucchini, are some veggies that taste incredible and add extra texture and nutrition.
Richa’s Top Tips
- Soak the moong dal to ensure it cooks soft and blends smoothly into the soup.
- Cook drumsticks till just tender as overcooking can dull the flavour.
- Strain thoroughly after grinding to get a smooth, fibre-free soup.
- Let the soup rest covered for a few minutes before serving so flavours settle.
Storage Ideas
- Refrigeration: This flavors of this murungakkai soup stay fresh in the fridge for up to a day when stored in an airtight container.
- Separate the garnish: If possible, store the cooked drumstick pieces for garnish separately and add them only while serving.
- Reheating: Reheat gently on low heat, stirring occasionally. Avoid a rolling boil to preserve the delicate flavour.
- Consistency adjustment: The soup may thicken slightly as it rests. If that happens, adding a little hot water while reheating will help bring it back to the desired consistency.
Serving Ideas
- Serve hot as a light meal or starter, especially during cooler weather.
- Pair with steamed rice and a drizzle of ghee for a simple, nourishing lunch.
- Crusty garlic bread also makes for an excellent side with this drumstick soup.
Customisation Ideas
- Add a pinch of turmeric while cooking for extra warmth and colour.
- Swap pepper with crushed black peppercorns for a more rustic texture.
- Stir in a little coconut milk for a richer, creamier version.
- Make it thinner and sip-able by adding more hot water while reheating.
This drumstick soup is simple, thoughtful cooking featuring minimal ingredients, gentle spices, and maximum comfort. It’s the kind of recipe you return to when your body asks for warmth and nourishment, without fuss or heaviness.
You need to try this recipe at least once this winter, and then I promise you will keep coming back to it. If you make this, don’t forget to DM me pictures of your recreations over on my IG @my_foodstory. It’s always so nice to see you guys trying my recipes.
Watch Drumstick Soup Recipe Video
Drumstick Soup | Moringa Soup
Equipment
Ingredients
- 2 teaspoons groundnut or any neutral flavored oil
- ½ teaspoon jeera
- 4 garlic cloves
- ½ cup curry leaves
- ½ cup sliced onions
- ½ cup sliced tomatoes
- ½ teaspoon salt
- 4 drumsticks cut into 2 ½ inch long pieces, 230 grams
- 2 tablespoons moong dal soaked for 30 minutes
- 3 ½ cups water
- ½ teaspoon pepper ground
- 1 drumstick cut into 2 ½ inch long pieces, for garnish (optional)
- 2 sprigs of coriander leaves
Instructions
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Heat oil in a pressure cooker, add jeera & once it crackles, add garlic cloves and saute on medium for a few seconds till fragrant.2 teaspoons groundnut or any neutral flavored oil, ½ teaspoon jeera, 4 garlic cloves
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Add curry leaves, sliced onions & saute for 2 minutes on low till fragrant.½ cup curry leaves, ½ cup sliced onions
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Add tomatoes, salt and cook for 2-3 minutes on low till they soften a bit. Add drumsticks and saute for a few seconds. Add soaked moong dal, 2 ½ cups of water and close the lid of the pressure cooker. After the first whistle, cook for 10 minutes and let it depressurise by itself.½ cup sliced tomatoes, ½ teaspoon salt, 4 drumsticks, 2 tablespoons moong dal, 3 ½ cups water
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Add 1 cup of water to a pot, add the drumstick pieces for garnish and cook for 3-4 minutes just until tender and set aside.3 ½ cups water, 1 drumstick
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Open the cooker. Add the drumsticks & aromatics to a mixer grinder and grind to extract the pulp. Pour in a strainer and separate the fibre & other solids from the pulp. Transfer the drumstick pulp to a pot, add pepper powder and boil for 1-2 minutes. Take off the heat, add 2 sprigs of coriander leaves and keep covered until serving.½ teaspoon pepper, 2 sprigs of coriander leaves
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To serve, add 2-3 cooked drumstick pieces to a bowl, add the soup & serve hot.
Video
Nutrition
This article was researched and written by Urvi Dalal.
The post Drumstick Soup (Moringa Soup) appeared first on My Food Story.
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