- 1 cup yellow mung dahl beans
- 6 to 7 cups water
- 1 to 2 cups coconut milk (organic, full fat, BPA free can . . .)
- 2 tablespoons ghee (clarified butter)
- 1" fresh ginger, grated or sliced
- 1/2 onion, chopped
- 1/2 - whole juice of one 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: 15-60 minutes, depending on the type of dahl used. For a reduced cooking time, soak beans overnight or even 3 hours before cooking. Split yellow or white mung beans cook quicker than whole mung beans.
To wash the dahl, place it in a pot or glass bowl 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.
Begin by sauteeing ginger and onion (if using it) in the bottom of a big pot, combine 6 to 7 cups water, washed dahl, coconut milk, and sturdy greens (like collards, kale, or cabbage). 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 (15-60 minutes): In a separate heavy skillet, heat ghee over a moderately low flame and add the vata churna and kapha churna, and other vegetables of your choice. Stir until lightly browned. Add spice mixture to dahl aong with any tender greens you are adding 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.