Yellow Mung Dal Soup
Qty Type Item
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1 Cups Yellow split mung dal
6 Cups Water
2 TBS. Ghee (clarified butter)
1/2 tsp. Black mustard seeds
1 tsp. Whole cumin seeds
1 pinch hing
2 TBS. Chopped fresh cilantro leaves
1/2 tsp. Salt (Rock salt is best)
1/2 tsp. Ground coriander seeds
1/2 tsp. Ground cumin seeds
Wash the mung dal untill the water runs clear. Heat pot on medium heat, add water and dal. Cook for 30 minutes. Stir occasionally to prevent burning. Then in sauce pan at medium heat add ghee when it is liquid you can add spices (add salt to taste). Then add spicey ghee mix to soap. Before serving garnish with freshly chopped cilantro leaves.
This dish reduces both Kapha and Vata doshas. With the spices it reduces the Pitta dosha. It is very easy to digest.