Simple Mung Dal Soup

Yields 2 servings 

1. Wash ½ cup of mung dal until the water runs clear, then soak them in 1 cup of water for 30 minutes; drain well.
2. In a small saucepan, bring 3 cups of water and the soaked mung dal to a boil. Skim the froth from the boiling surface.
3. Add 1 tablespoon of ghee or olive oil and ¾ teaspoon of salt, then partially cover and gently simmer on low heat for 20 to 30 minutes, until the mung beans begin to disintegrate.
4. In a small pan, heat 1 tablespoon of ghee, olive oil, or coconut oil on low heat. Add ½ teaspoon of cumin seeds, 1 teaspoon of grated fresh ginger, 1 teaspoon of ground coriander, ¼ teaspoon of ground turmeric, and ⅛ teaspoon of asafoetida—toast the spices for 10 to 15 seconds until they release their aroma. Immediately stir the spiced into the cooked dal.
5. Garnish with 1 tablespoon of chopped fresh herbs, ¼ teaspoon of freshly ground black pepper, 2 teaspoons of fresh lime juice, and drizzle or olive oil or ghee. Serve hot.

• Supports the body during exhaustion and recovery from disease
• Enhances the function of the eyes
• Reduces high fever
• Builds the bodily tissues

Organic Mung Dal. Product of China.

Packaged in a facility that also processes milk.