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Moong dal calms Vata and Pitta, mainly because of its sweet and cooling texture. This easily digestible soup promotes strength and is an excellent source of nutrition. It’s also high in proteins and rich in dietary fiber. By itself, moong dal is dry and light, which could potentially aggravate vata dosha. However, the seasonings counterbalance the properties of moong dal and end up balancing all the doshas.
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
1 tsp masala powder
¾ tsp salt
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 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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