Dal, a Staple Soup

There are many good recipes for kitcheri, an important food for Ayurvedic cleansing and maintenance.

My guests and I however seem to like best when the dal (beans) are separated out from the rice and vegetables. I guess I appreciate the leela of divided colors and textures.

Here’s my recipe for dal soup, a protein centerpiece of the triumvirate.

serves four:

Take

1/2 cup of unsoaked split mung beans

3 cups of filtered water

Put in pot. Stir to reduce sticking. Allow to boil. Reduce heat and simmer (at boil point) for 30 minutes.

Add:

1/4-1/2 teaspoon of salt (I like black salt the best for this.)

1-2 teaspoons turmeric

Bring to a boil again. Allow to simmer for another half hour, after which the beans are soft enough to be edible.

Add the following, stirring after each:

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon garam masala

a sprinkle of chili powder

a sprinkle of cinnamon

a sprinkle of asafoetida

Let simmer for 15 minutes.

Serve hot with rice and vegetables on the side.

Tridoshic.