| Indian
name: Mung dal
ka soup |
 |
| Properties of Mung Dal: |
Taste:
Kashaya (astringent) and madhura
(sweet) |
| Quality:Ruksa
(dry), laghu (light), clear(light) |
| Potency:
sheeta (cold) |
| Post-digestive
effect: Katu (pungent) |
Medicinal Properties of Yellow
Mung Dal Soup:
Being easily digestible, Mung Dal soup is highly
recommended in conditions of diarrhea, thirst, and fever.
It is an excellent diet in post surgical conditions too.
Mung Dal soup is very good as a beginning diet
for toddlers. However, for toddlers please do not add onion,
chilies and cilantro, and use less oil.
Dosha Analysis:
The recipe pacifies kapha dosha and pitta dosha,
but may increase vata dosha. Therefore, it has
been flavoured with a variety of spices and cilantro that
help to alleviate vata.
Ingredients:
- Yellow mung dal
- Water
- Turmeric, ground
- Fresh cilantro, chopped
- Chilies
- Salt
- Vegetable oil
- Cumin, ground
- Onion, minced
|
1 cup
10 cups
1/2 tsp
1/4 cup
2, halved
2 tsp
2 tbsp
1 tsp
1/2 cup |
Preparation:
Rinse the Mung dal well under cold water and transfer
it to a large pot. Add water; let stand for 15 minutes.
Heat the dal and bring it to a boil, skimming foam from
the surface. Add turmeric. Reduce the heat and cover the
pot partially with a lid. Simmer for 30 minutes. Mash the
dal with a potato masher or egg beater. Stir in the cilantro,
chilies and salt. Cover the soup and simmer for 15 minutes.
In the meantime, heat oil in a small skillet over medium
heat. Add cumin and stir for a minute. Add onion and cook
until lightly browned, stirring often. Add onion to the
soup and simmer for 5 minutes. Remove the chilies. The Mung
Dal soup is ready to drink.
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