Green Moong Dal

Green Moong Dal is rich in Iron and Potassium and used both as nutritive food and herbal medicine in Ayurveda. The taste is sweet, the qualities are light and dry but rejuvenating in nature. Both Pitta and Kapha are balanced but can aggravate Vata. This recipe is balanced with ghee and spices to counteract the effects.In the summer avoid using garam masala for Pitta dosha.

Ingredients

1 cup Dry Green Moong Lentils (Soaked overnight)

1/2 tsp Turmeric

1 1/2 Yellow Onion (diced)

1 tbsp Raw Ginger Root (Finely diced)

2 Garlic (cloves, minced)

1/2 cup Diced Tomatoes (Or 100 gms.)

4 cups Organic Vegetable Broth (divided)

1 cup Root Vegetables (Soup vegetables diced small)

1 tsp Sea Salt (divided)

1 tsp Garam Masala- optional

1 cup Water

1 tbsp Ghee

1 tsp Cumin Seeds

2 tbsps Fresh Coriander (For Garnish)

In a pot over medium-high heat, sauté the onions with a splash of the vegetable broth. Cook until browned, stirring frequently and adding more broth as needed to prevent the onions from sticking.

Add the garlic, ginger, turmeric half the salt and the tomatoes. Stir for two minutes.

Add the remaining vegetable broth, and lentils. Bring to a simmer and cook for 40 minutes. Check if the mixture needs more water. Add as desired. For the remaining 15 minutes add the finely diced root vegetables.

(Temper the dish)Heat the ghee in a small pan and add the cumin seeds. Remove when they splutter. Add to the dish. Season to your preference with the remaining salt. Add the garam masala, cook another 5 minutes. Garnish with fresh coriander and serve.Divide into bowls and enjoy!

Serve with brown rice, barley, quinoa or crusty bread. Squeeze lemon or lime to add an extra zing.