Dhal is the generic name used in India for dried peas, lentils and beans. For centuries, dhals have been an integral part of Ayurvedic cuisine. The moong bean is considered one of the best legumes due to its highly nourishing value, and its easy-to-digest nature. It is drying, light and cooling, it balances the three doshas and it purifies the body of toxins. Moong bean soup is a dish recommended for all body types, and is also ideal during illness or convalescence.
Approximate cooking time: 30-35 minutes.
Ingredients serves 4:
1 cup yellow split moong beans
5 cups water (you may add more/less depending on your consistency preference)
2 tablespoons ghee
100 ml Coconut cream
Vegetables of choice- courgettes, carrots, broccoli
Freshly chopped coriander
- 1 teaspoon cumin seeds
1 teaspoon coriander
I teaspoon turmeric
½ teaspoon asafoetida
1 teaspoon salt
1- If possible, put the beans in a bowl to soak for an hour. Then, wash and drain three times.
2- Put the water in a kettle to boil. Once ready, bring the beans and water into a deep saucepan and cook on medium fire for about 25 minutes. You can also use a pressure cooker to reduce the cooking time.
3- In the mean time prepare any vegetables that you may wish to add, peal and cut into cubes or sticks.
4- In a saucepan, melt the ghee and add the fresh ginger and cumin seeds, stir for a few seconds. Then add the powder spices and cut vegetables. Cook on low fire for about eight minutes or until the vegetables are tender.
5- Once ready, and after the beans have cooked for 20-25 minutes, open the pan or pressure cooker and add in all the vegetables including the coconut cream and salt.
6- Cook all together for another 5 minutes.
7- Take the pan off the fire and sprinkle the chopped coriander leaves on top.