Mung Dahl Soup
In Ayurveda, Moong beans (Green gram) are considered the Queen of Pulses (best among all pulses) and a superfood because of its multi-dimensional health benefits. Both nourishing and comforting. It’s also probably the easiest soup you’ll ever make!
INGREDIENTS
Makes 2-3 servings
4 cups filtered water
1/2 cup organic yellow or red mung dal (rinsed with water)
1tsp fresh ginger peeled and sliced
1tsp Mom’s Super Spice Masala (https://www.chandika.com/moms-masala/)
1 1/2 tsp ghee
1tsp olive oil
1/4 cup thinly sliced leeks (cleaned and dried)
1tsp Soma Salt (https://www.chandika.com/products/SVA-Soma-Salt.html)
lemon or lime wedges
Cilantro for garnish
Directions
Heat oven to 375 degrees. Arrange sliced leeks on a small baking sheet lined with parchment paper. Dizzle teaspoon of olive oil. Make sure each piece is covered. Cook for approximately 20 mins till leeks are slightly browned. Remove from heat and set aside.
In a medium saucepan, turn stove to medium heat. Add ghee, ginger and masala spice blend sauté for 1-2 mins. Add mung dal and sauté for an additional 1-2 mins. Add water and bring to boil. Reduce heat to simmer and cook for 20-30 mins till mung dal is soft. Turn heat off.
Using a blender add the soup mixture and blend carefully till smooth. (Soup base will be hot)
Pour soup back into pot. Turn stove to a simmer. Add salt to taste. Use more for desired taste.
Ladle soup into bowls and garnish with lemon/lime wedge, sprig of cilantro and crispy leeks. Eat alone or with fresh toasted bread or tortilla with ghee. Serve hot. Enjoy!