Why Mung Dahl?
Seasoned with Vata-, Pitta-, or Kapha-pacifying spices, mung dahl is a nutritious soup for lunch or dinner.
1 ½ cups split mung dahl
3 cups water (you can add more water if you prefer a watery consistency)
1 tsp. Ghee
1 tsp. Vata, Pitta, or Kapha Churna
Heat dahl (dry) in skillet for 3 to 4 minutes.
Boil water in separate pot.
Add dahl to water and stir briefly.
Boil about 20 minutes until dahl is tender (soft).
Heat Ghee in small sauce pan or skillet. Add seasonings and stir until they give a sudden burst of aroma. Pour over dahl immediately. Let stand covered for 5 minutes to absorb spices.
Be careful not to burn the Ghee and scorch spices. You can serve dahl with grain and cooked vegetables for a full delicious meal. You can also try kitcheri, which combines both rice and mung dahl. See recipe below.
Kitcheri is a nourishing mix of rice and mung dahl. To prepare, follow the steps for mung dahl and add an equal amount of rice when you add the dahl to the water. Add an additional cup of water for kitcheri and the remainder of the directions are the same.