Spring Mung Dal Soup

Print the recipe here.

INGREDIENTS

• 1 cup Yellow split mung dal

• Ghee or coconut oil

• 1 good size pinch hing/asafetida

• 2 tbsp cumin seeds

• 1 tbsp ajwain or celery seeds

• 2 tbsp cup fresh grated ginger

• Fresh curry leaves

• salt

DIRECTIONS

• Soak Dal for a few hours then rinse dal several times with cold water.

• Heat ghee/coconut oil in pressure cooker or medium stock pot.

• Add hing and stir for 5-10 seconds, then add seeds - quickly sauté to open flavors (15-20 seconds).

• Add daal, stir to cover beans with oils and herbs.

• Add 6 cups boiling water.

• Add fresh ginger.

• Cook on high pressure for 10 minutes, or on stove top bring to boil then simmer for 30 minutes.

  *Mung dal should be falling apart with some pieces remaining.

• Add more water or puree with blender to your desired consistency.

• Finish with freshly chopped curry leaves quickly flashed in hot ghee or coconut oil.