Dahl Soup


  • 1 cup yellow mung dahl beans
  • 6 to 8 cups water
  • 1 to 2 cups coconut milk (organic, full fat, BPA free can . . .)
  •  2 tablespoons ghee (clarified butter)
  • 1 teaspoon grated fresh ginger
  • 1/2 - whole juice of lemon
  • Optional: greens
  • 2 tsp vata churna
  • 2 tsp kapha churna
  • 1/2 tsp salt
  • 2 TBS. finely chopped cilantro or parsley.
  • For variety, you can add the following to the dahl while cooking:
  • 1 medium tomato, diced
  • 1 cup leafy green vegetables (e.g. spinach, kale, collard greens, etc.)
  • 1 to 2 teaspoons of lemon juice
  • 1 teaspoon fresh grated ginger, especially during the winter season


Cooking time: 15-30 minutes (depending on the type of dahl used). For a reduced cooking time, soak beans overnight or even 3 hours before cooking.

To wash the dahl, place it in a stainless steel vessel and cover with clean water. Swish the dahl around with your hand until the water turns milky. Drain the water. Repeat the process until water becomes almost clear.

In the same vessel, combine 6 to 8 cups water, washed dahl, coconut milk, ginger, and greens (if adding any). Bring to a rapid boil. (General rule of thumb is 8 to 10 parts of water to 1 part of dahl.  Be sure to add enough water, especially if you have other things to do besides watching after your dahl.)

Add salt and reduce heat to a simmer. Add the lemon juice.

When the dahl is completely cooked:  In a separate heavy skillet, heat ghee over a moderately low flame and add the vata churna and kapha churna. Stir until lightly browned. Add spice mixture to dahl and remove dahl from heat.

Stir to mix and allow dahl soup to set with spices for 5 minutes.

Before serving, garnish with fresh cilantro or parsley.

For variety, you can add one or a few of the following to the dahl while it is cooking: tomato, leafy green vegetables (e.g. spinach, kale, collard greens, etc.), lemon juice, and/or fresh ginger. Ginger is especially good during the winter.


Dahl soup is perfect for a rainy spring day. Dahl is a wonderful source of plant protein.

You can find vata churna and kapha churna here.


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