Pitta Balancing Mung Bean Soup
You will need:
1/2 cup mung dhal (split hulled mung beans)
4 cups water
1/4 tsp turmeric
1/2 tsp cumin seed
1/8 tsp ground fennel
1/8 tsp ground coriander
1 tsp chopped fresh cilantro
1 tbsp ghee
Rock salt to taste
Wash the mung dhal. Add water and the turmeric and cook until dhal is tender. Stir occasionally and remove any scum that forms on top.
Add salt and puree in a blender to a smooth consistency.
Heat the ghee until it is clear.
Add the cumin seed and stir briefly to release aroma and flavor. Add the powdered coriander and fennel, stir and immediately remove from heat.
Pour the ghee-spice mixture over the soup. Stir.
Garnish with cilantro and serve hot.
(Serves 1)
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