Ingredients:
- 1 cup yellow moong dal (split yellow lentils)
- 4 cups water
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon asafoetida (hing)
- 1 small tomato, chopped
- 1 medium carrot, chopped
- 1 small zucchini, chopped
- 4 cups vegetable broth
- Salt to taste
- Freshly chopped cilantro leaves for garnish
Preparation:
- Rinse the moong dal thoroughly under running water until the water runs clear.
- In a large saucepan, add the rinsed moong dal and water.
- Bring it to a boil over medium heat.
- Reduce the heat to low and let the dal simmer for about 15-20 minutes or until it becomes soft and mushy. Stir occasionally and skim off any foam that forms on the surface.
- While the dal is cooking, heat ghee in a separate pan over medium heat.
- Add cumin seeds and let them splutter.
- Add grated ginger, turmeric powder, coriander powder, cumin powder, and asafoetida. Sauté for a minute until the spices release their aroma.
- Add chopped tomato, carrot, and zucchini to the pan. Sauté for a few minutes until the vegetables become tender.
- Transfer the cooked dal to the pan with the sautéed vegetables. Mix well.
- Add vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for another 10 minutes, allowing the flavors to meld together.
- Season with salt to taste. You can also add Ayur Healthcare’s special Ayurvedic spice blend for an extra touch of flavor (optional).
- Remove from heat and garnish with freshly chopped cilantro leaves.
- Serve the Ayurvedic Moong Dal Soup hot and enjoy the nourishing goodness provided by Ayur Healthcare.
Note: Feel free to modify the recipe according to your personal preferences and dietary requirements.
