Light & Nourishing Moong Dal Soup to Balance Your Dosha

INGREDIENTS

• 1 cup Yellow Moong Dal

• 6 cups water

• 4tps Kusum Tel (Safflower oil)

• 1 tsp Sarso ke beej (black mustard oil)

• 1 tsp Jeera seeds (cumin)

• 1 pinch Hing (asafoetida)

• 2 large chopped Lasun cloves (Garlic)

• 1 small handful of Dhaniya Leaves (cilantro)

• 5 fresh curry leaves

• ½ tsp Haldi (turmeric)

• 1 tsp masala powder

• ¾ tsp salt

PREPARATION

• Wash the mung dal twice

• Boil 3 cups of water in a soup pot. Put the mung dal in it

• Cook on medium heat for 25 minutes. Stir occasionally

• Add 3 cups of water and boil for 20 minutes

• Remove from heat. Beat it with an eggbeater until smooth. Set aside

• Heat oil in a small saucepan.

• Add jeera, saraso and hing. Stir until seeds pop.

• Add garlic.

• Add curry leaves when garlic turns slightly brown

• Add haldi, masala powder and stir well and add this mixture to the soup

• Add salt and dhaniya.

• Simmer for 2 minutes and serve

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