Ayurvedic Split Mung Dhal

This dish is more or less balanced for all three Doshas. Coconut milk increase Kapha so use less or none if you are a Kapha type or working to balance Kapha.

Makes 2 cups = 500 ml (serves 2 people as a starter soup, or 1 person as a main soup)

½ t ghee or sesame oil

1/8 tsp each of hing, coriander, cumin, fennel, turmeric

Make a varga

80 grams pre-soaked split mung dhal

Add the dhal and sauté for a moment

500 ml water

10 ml lemon juice

1/3 of a piece of dried mango slice (optional)

Add the above, bring to boil

Simmer uncovered for 3 minutes

Cover and simmer until dhal is soft

Add more water to bring back to same volume as started with then blend in a liquidiser then return to the pan and bring to a boil then remove from heat and add:

30 ml coconut milk

¼ tsp salt

1 tsp sugar (or equivalent sweetener)

A little chopped cilantro (coriander leaf) or mint

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