Mung Dal Soup 

Dr. Meghana Thanki ND Ayurzona | An Integrative Wellness Center Enjoy this recipe as seen on Episode 7 of Fine Wine & Design.

Preparation time: 30 minute           
Serves: 4 – 6 people 
 
Ingredients: 
1 Cup Green Split Mung Dal 
8 Cups Water 
½ Teaspoon Hing/Asafetida
Star of Anise–optional
2 Tablespoons Ghee 
1 ¼ Teaspoon Turmeric 
1 teaspoon cumin seeds
1 Fresh lemon
1 Teaspoon Sea Salt 
¼ fresh ginger root grated or ¼ cup 
2 teaspoon Black Mustard Seeds (less for Pitta, more for Vata and Kapha) 
1 tsp coriander cumin powder
Fresh cilantro
 
Procedure: 
Wash dal until water runs clear. May soak mung beans the night before on counter top. Grate ginger.

Cook dal in a pressure cooker prior or can cook them in saucepan as described below.

Warm 2 tablespoon ghee in large, heavy saucepan.  Once ghee heats up add mustard seeds, asafetida, and cumin seeds to ghee. May need to turn heat down so ghee doesn’t burn.
Wait until the spices begin to pop. Then add mung beans and add some water.
Cover with enough water so soupy consistency. Then flavor on top with cumin coriander powder, turmeric, salt, and lemon juice. Reduce to low-medium heat to cook, if did not pressure cook beans prior, may take up to 30 minutes for beans to cook.

Garnish soup with fresh cilantro.

Pairs Well With:

Pinot Noir	Red Burgundy

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