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.
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.
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.