About the Recipe
Light, comforting, and easy to digest, this Lemony Mung Dal Soup is a classic Ayurvedic dish for soothing Pitta. With cooling turmeric, bright lemon, and calming spices, it’s the perfect summer side for balance and nourishment.
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.
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