Nourishing Mung Dhal
Drinking this dhal like a soup will infuse more fire, air and ether into your diet, thus reducing Kapha. It also provides the astringent taste that is recommended in this season.
- Heat dhal (dry) in skillet for 3 to 4 minutes.
- Boil water, add dhal, and stir briefly. Boil about 20 minutes, until dhal is tender — soft.
- In a separate pan heat ghee. Add all seasonings and stir until they give a sudden burst of aroma.
- Then pour over dhal, stir once and cover immediately. Let stand covered for 5 minutes to absorb.