This soup is very easy to digest and was given to us when we were too sick to eat anything solid. This soup is also given as a first food for children. The taste is extremely delicious. You can buy Mung Dal as split beans or with it's husk on. It looks green in color and is used widely in several curries. If it's your first time, stick to buying split yellow Mung beans from Indian grocery store. The taste of this soup is so awesome that I make it atleast twice a week for that 'comfort' feeling. I also feel that it is a light food that restores balance and spirit to the wary soul.
Mung Beans, split, 3/4 cup washed well
Turmeric, 1 tsp
Black Pepper, for garnish, as required
Salt, 1 tsp or as required
Cumin seeds, 1/2 tsp
Water, 6 Cups
Cilantro, finely chopped, 1 Tbsp
Toasted and pounded cumin, 1/2 tsp (Optional)
Toasted and pounded Coriander Seeds, 1/2 tsp (Optional)
Ghee, 1 tsp.
Curry Leaves, optional (10)
Remember that the more ghee you add, the better it tastes.
Ghee is recommended highly in ayurvedic cooking.
If Ghee is not available, use Organic Sesame Oil.
In a pressure pan, add Mung Beans, water, and salt.
Cook for one whistle and turn off.
After pressure is relieved, mix well to make sure that water and Beans mix well.
In a pot, heat ghee and add toasted cumin and fry lightly.
Curry leaves may be added at this time.
Pour the Soup in it and mix well.
Let the soup reach one boil and then turn it off.
Taste test for salt, and add pepper and pounded powders.
Pour into a serving bowl and garnish with cilantro.
Serve hot with multi grain bread slice or enjoy as is.