Mung Dal Soup
"Mung dal is a popular legume in India. It is light, easy to digest, and balancing for all doshas."
1 cup (250 ml) yellow split mung dal
ó teaspoon turmeric
1 teaspoon ghee
4-6 cups (1000-1500 ml) water
1 tablespoon ghee
1 teaspoon urad dal
ó teaspoon cumin seeds
ó teaspoon fennel seeds
ó teaspoon black mustard seeds
Pinch hing (optional)
6 curry leaves
1 teaspoon chopped fresh ginger
Handful chopped cilantro
1 teaspoon salt
What to do;
1. Sift through the dal carefully to check for any foreign matter then wash in a
strainer until water runs clear. Place dal, turmeric, 1 teaspoon of ghee, and water
in a pot and bring to a boil on medium-high heat. With a wooden spoon, stir dal
while it is boiling to make sure it doesn’t stick to the bottom. Cover and simmer
on low heat stirring occasionally until grains are soft and creamy, about 30
minutes. Add water if necessary.
Alternatively, you can combine the same ingredients in a pressure cooker with
about 2 cups of water and cook for 5 minutes.
2. Melt 1 tablespoon ghee in a sauce pan and fry the rest of the spices until they
are golden brown, about 2-3 minutes.
3. Combine the fried spices with the dal and bring to a boil, add water if too thick.
Add cilantro and simmer for 2-3 minutes. Remove from heat and stir in salt.