Serves 6This is a recipe, originally from Ayurvedic Cooking for Self-Healing, by Usha and Dr. Vasant Lad. I have used it for many years, adjusting the spice to suit my Dosha as the seasons change
Yellow mung is sweet and cooling, and mainly calms Vata and Pitta. It is very easy to digest and promotes strength. The seasonings here help to balance the drying, light and astringent qualities of this soup that could aggravate Vata.
1 cup yellow mung dal 6 cups water 4 Tbs safflower oil 1 tsp black mustard seeds 1 tsp cumin seeds 1 pinch hing (asafetida) 2 large cloves garlic, chopped 1 small handful cilantro leaves, chopped 5 curry leaves, fresh or dried 1/2 tsp turmeric 1 tsp masala powder 3/4 salt
Wash the mung dal twice.
Put the mung dal and 3 cups of the 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 3 cups of the water and boil for another 20 minutes.
Remove from the heat and beat with an eggbeater until smooth. Set aside.
Heat the oil in a small saucepan until medium hot. Add the cumin seeds, mustard seeds and hing. Stir until the seeds pop. Turn down the heat, add the garlic and brown lightly.
Then put in the curry leaves, cilantro, turmeric and masala powder. Stir well and then add this mixture to the soup.
Add salt. Simmer for 2 minutes and serve. The trick is that it remains soupier than a full kitchari; in this way it becomes easier to digest.