A time honored Ayurvedic dish, dal is easy to digest and balancing to all three doshas. It's always best for digestion to soak the beans, however if using split mungs and you haven't planned ahead, you can get by without soaking. If using whole mungs, be sure to soak them overnight for faster cooking time and easier digesting. This dish is full of protein, so delicious, and very satisfying!
What you need:
1 cup yellow split mung beans (you can substitute whole mungs, but soak overnight)
4-5 cups water
1 zucchini or 1 yam, chopped
2 Tbsp ghee or sunflower oil
1 tsp cumin seeds
1 tsp black mustard seeds
1 pinch hing
2 large cloves garlic (optional)
5 curry leaves, fresh or dried (optional)
¼ cup chopped fresh cilantro
½ tsp turmeric powder
½ tsp curry powder or vata spice
½ tsp salt
- Fresh lime juice
What you do:
- Add the beans and 4-5 cups of water to a soup pot and bring to a boil. Cook on medium heat for 30 minutes or until the beans are soft.
- During the last 10 minutes of cooking, add the zucchini.
- When the beans are done, heat the ghee or oil in a small saucepan on medium heat. Add the mustard, cumin and hing. As soon as the mustard seeds begin to pop remove from the heat.
- Add garlic, curry leaves, cilantro, turmeric and curry powder. Mix quickly.
- Stir the spice mixture into the beans. Add salt.
- If the soup is too thick add more hot water. Heat again just to boiling.
- Remove from the heat and serve -topped with more fresh chopped cilantro, lime, and a dollop of yogurt if desired