Vata Balancing Mung Bean Soup You will need: - 1/2 cup mung dhal (split hulled mung beans)
- 4 cups water
- 1/2 tsp turmeric
- 1/2 tsp cumin seed
- 1 pinch hing (asafetida)
- 1/2 tsp minced fresh ginger
- 1 tsp fresh lemon juice
- 1 tsp chopped fresh cilantro
- 2 tbsps ghee
- Rock salt to taste
Wash the mung dhal. Add water and the turmeric and cook until dhal is tender. Stir occasionally and remove any scum that forms on top. Add salt, ginger and lemon juice and puree in a blender to a smooth consistency. Heat the ghee until it is clear. Add the hing and cumin seed and stir briefly to release aroma and flavor. Remove from heat. Pour the ghee-spice mixture over the soup. Stir. Garnish with cilantro and serve hot.
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