Split Moong Dhal

Ingredients

  • ½ cup split moong dhal
  • 2 cups water
  • ½ teaspoon salt
  • ¼ carrot, cut into thin slices
  • ½ teaspoon fresh ginger root, grated
  • 1 teaspoon MAPI Organic Vata Churna
  • 1 tablespoon ghee
  • 1 teaspoon fresh cilantro leaves
  • ½ teaspoon fresh lemon juice

Directions

  1. Rinse dhal in cool water 3 times. Place water, carrots, and dhal in a medium-sized pot and bring to a boil.
  2. Skim off the foam that forms on the top of the boiling water with a tablespoon and discard.
  3. Lower heat and continue to simmer for 20 minutes, till the dhal is tender. If you want a thicker dhal, you can continue boiling for 5 minutes longer. Add the salt.
  4. In a separate saucepan melt the ghee. Add the fresh ginger root and sauté for several minutes.
  5. Add the Organic Vata Churna and sauté briefly, about 30 seconds, with the ginger root, making sure that the spices do not burn.
  6. Add spice mixture to dhal. The dhal may splash when you add the hot oil to it. Add the fresh cilantro and lemon juice.
  7. Stir and serve over rice or as a side soup with your main meal.

Cooking an Ayurvedic Meal at Home