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  • 1 cup split mung beans

  • 2 cups of water for the pressure cooker or 3 cups of water for the pot.

  • 3 teaspoons grated ginger

  • ½ teaspoon turmeric powder

  • 1 teaspoons coriander

  • 1 teaspoon cumin powder blend

  • A handful of chopped greens of your choice (spinach, kale, chard, etc.)

  • ½ lime squeezed

  • Mineral Salt to taste

​Enjoy over basmati rice or plain by itself! This soup is a basic ingredient recipe. 



  • Rinse your split mung beans well under warm water (I generally go for 3 rinses total).

  • Place split mung beans in a pot with the 3 cups water along with all of the spices (ginger, turmeric, coriander/cumin, and salt).

  • Once it starts to boil, turn the heat down to a low simmer and cook, stirring frequently, for about 30 minutes. For easier digestion, skim the froth off the top of the dal as it cooks and discharged. 

  • Add water as needed for desired consistency. Your mung beans should look well-cooked, almost mushy. You can make it as thin or as thick as you like it.

  • Add in your greens and cook for another 10 minutes or until your greens are cooked well.

  • Top off with some lime and salt to taste.


This recipe is easy to digest, and easy on the agni, plus the nourishing and grounding qualities of mung dal makes it great for both Vata and kapha.iThe heating spices in the dal will also help with calming both Vata and Kapha, while helping ignite your agni for even smoother digestion.

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