Mung Dahl Soup Recipe

This recipe is soul-nourishing to the body and is great for when you are sick or after a period of fasting. Note this is not an original recipe. I found this in 'The Yoga and Ayurveda Interactive Journal' by David Nitsche.

"After fasting, add more water to serve as a light soup. This prevents the digestive system from getting into shock." 

Ingredients:

Half a cup of Mung Beans (green or yellow)

2 onions, chopped into small pieces

4-5 Cups of water

1/4 Tsp of salt

1/4 Tsp of turmeric

1/4 Tsp of cumin

1 Tsp of coriander

Small piece of fresh ginger

Directions:

Soak mung beans overnight. Heat spices with ghee for a few minutes in a saucepan and add the ginger and onions. Saute until golden, add water and bring to a boil. Put the soaked beans into the boiling water and cook until soft. Add salt while stirring. Pour in additional water according to the desired result. Serve as a soup, or as a thick dahl with rice.

Let me know if you try out this recipe. I usually make it after a period of fasting to help ease my body's digestion and introduce warm, nourishing foods back into my system. I absolutely love it with a side of basmati or jasmine rice.