Yellow Mung Dal Soup

• 1 cup yellow mung dal
• 6 cups water
• 4 tablespoons ghee
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 small handful cilantro leaves, chopped
• 5 curry leaves, fresh or dried
• 1 teaspoon turmeric
• 1 teaspoon masala powder
• 1/2 teaspoon salt

 

Thoroughly wash the mung dal. Put the mung dal and three cups of water into a soup pot and bring to a boil. Cook on medium heat for 25 minutes, uncovered, stirring occasionally to prevent sticking. Add the last three cups of water and boil for another 20-30 minutes. Turn heat down to low, simmer. Heat the ghee in a small saucepan until medium hot. Add the cumin seeds, mustard seeds, and hing. Stir until the seeds pop. Add the curry leaves, cilantro, turmeric, and masala powder. Stir and add to the soup. Add salt. Boil for several minutes and serve.

Yellow mung is sweet, cooling, and calming. It is very easy to digest and promotes strength. It is good for fever, diarrhea, eye problems and skin conditions.