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Lemony Mung Dal Soup
This lemony mung dal soup is a classic Ayurvedic soup recipe known for being light, comforting, and easy to digest.
Mung dal is considered one of the most digestible legumes in Ayurveda, making it an excellent choice for supporting agni and gentle nourishment.
Bright lemon and cooling turmeric add flavor while helping balance excess heat in the body.
This simple Ayurvedic soup works well as a light meal or a nourishing side dish, especially during warmer months when the digestive system benefits from lighter foods.
Prep Time:
Serves:
30 minutes
3-4
Ingredients
1/2 cup split yellow mung dal (soaked overnight)
1/2 tsp turmeric powder
1/2-1 tsp pink Himalayan salt to taste
pinch of hing (asafoetida)
4 cups water
1 tbsp ghee (or make your own ghee)
1 tsp cumin seeds
1/4 tsp ground black pepper
1/2 tsp powdered coriander
1/4 tsp grated ginger (optional)
Juice of 1/2 lemon
Chopped cilantro for garnish
Preparation
Rinse mung dal thoroughly.
Boil in water with turmeric, salt, and hing until very soft (about 20–25 minutes).
In a small pan, heat ghee, add cumin seeds until they pop, then add ginger, black pepper, and coriander.
Pour this to the cooked dal and cook for 5-10 minutes more.
Stir in lemon juice and salt.
Garnish and serve warm.
Dosha Adjustments
Adjustments for Vata
Vata types can enjoy this tender dal soup warm with a generous drizzle of ghee, extra cumin, and a pinch of sea salt. The combination of split yellow mung, warm water, and healthy fat provides deeply grounding, easy-to-digest warmth.
Adjustments for Pitta
Pitta types can enjoy this soup by swapping fresh lemon juice for sweet lime juice and garnishing generously with chopped cilantro. Keeping spices like black pepper minimal allows the soothing, sweet quality of mung dal to calm internal heat.
Adjustments for Kapha
Kapha types can enjoy this light soup by adding extra fresh grated ginger, black pepper, and a pinch of dry mustard. The warm broth and pungent spices stimulate a sluggish digestive fire while clearing heaviness.
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