This is a great dal for everybody. It is a protein-rich, energizer meal. It is great with steamed spiced rice. Green mung is astringent with cooling energy.
Tridoshic Dal
Ingredients
1 cup mung dal
8 cups water
2 Tbsp. of ghee
1 tsp. cumin seeds
1 tsp. black mustard seeds
5 curry or bay leaves, fresh or dried
1 small handful of cilantro leaves, chopped
1 tsp. turmeric
1 tsp. masala powder
1 tsp. salt
1/2 cup – 1 cup of chopped veggies*
Directions
- Soak and sprout your mung beans.
- Add the rinsed beans and 6 cups of water to a soup pot and bring to a boil. Stir beans occasionally to prevent sticking. Cook on medium heat, uncovered, for 30 minutes.
- Add 2 more cups of water and continue to cook for another 15-20 minutes or until the beans are tender. Set aside.
- Heat ghee in a small pan until medium hot, then add the mustard and cumin seeds. When the seeds pop, stir in the curry or bay leaves, turmeric, and masala powder. Mix quickly.
- Stir this spice mixture into your soup. Add salt. Add more water, depending on how thick you want your soup.
- *add veggies if desired – 1/2 – 1 cup of chopped vegetables like green beans, carrots, broccoli.
- Bring to a boil for 2 minutes and serve. Goes great with a side of basmati rice!
