Two distinctly different dhals

I find split mung to be delicious and versatile. So much so that I wrote this collection of recipes to highlight all the ways in which you can prepare mung bean soup.  

I also wanted to show that Ayurvedic principles are universal. Ayurveda as the science of living is holistic in nature. It considers us as a part of the world around us. And this applies no matter where you are on the planet.

These principles can apply anywhere in the world — to all kinds of cuisines, environments and ingredients. Below I’ve shared two recipes, inspired by the spices and flavors of the Mediterranean and Vietnam. In the cookbook, you’ll also find others recipes ranging from India to Japan to Mexico.

Here are two recipes from my eCookbook, Simple Ayurvedic Recipes 2: 108 Dhal Recipes. 

If you love these, there are one hundred and six more recipes, plus thoughts on creative manifestation, ghee, the holistic effects of food, cooking tips, dhal fundamentals, intuitive cooking, and so much more. It’s waiting to be explored.

A Mediterranean inspired dhal 

You’ll need:

1 Tbsp olive oil 

1 Tbsp ghee 

⅓ tsp mineral salt 

1 tsp grated fresh turmeric root 

½ tsp dill seed 

½ tsp sumac powder 

1 Tbsp coriander powder 

½ cup split mung beans

 2 cups water 

Here’s how:

Heat the oil and ghee in a pot over medium heat. Then, add salt, fresh turmeric and dill seed and simmer until the aroma comes up to meet you. Next add sumac and coriander powders and simmer until the aroma is present. Add split mung beans; stir to coat with ghee and spices and simmer for a few minutes. Add water, stir and bring to a boil; reduce to simmer and cover for 25 minutes (stc), or 18 minutes (pc), allowing the pressure cooker to release naturally. Let sit 5 minutes after cooking, stir and serve warm.

A Vietnamese inspired dhal 

You’ll need:

1-2 Tbsp ghee 

⅓ tsp mineral salt 

3 finger length stalks of lemongrass slit open 

½ tsp cardamom seeds 

¼ tsp ground black pepper 

½ tsp asafoetida 

½ cup split mung beans 

2 cups water 

Here’s how:

Heat the ghee in a pot over medium heat. Then, add salt, lemongrass, cardamom and black pepper and simmer until the aroma comes up to meet you. Next add asafoetida and simmer until the aroma is present. Add split mung beans; stir to coat with ghee and spices and simmer for a few minutes. Add water, stir and bring to a boil; reduce to simmer and cover for 25 minutes (stc), or 18 minutes (pc), allowing the pressure cooker to release naturally. Let sit 5 minutes after cooking, stir and serve warm.

If you’d like the entire collection: Simple Ayurvedic Recipes 2: 108 Dhal Recipes

Originally Published on https://www.halepule.com/blog

Myra Lewin Hale Pule Ayurveda and Yoga

Ayurvedic Practitioner and Ayurveda Yoga Therapist, Myra Lewin is a professional member of the National Ayurvedic Medical Association and a master yogini. Myra has amassed more than 100,000 hours of Yoga teaching experience spanning 30+ years of practice.

In 1999 Myra Lewin founded Hale Pule Ayurveda and Yoga.

She is the author of several acclaimed books on Ayurvedic nourishment including, Freedom in Your Relationship with Food , Simple Ayurvedic Recipes, Dine with Myra, and Simple Ayurvedic Recipes II. Myra is also the host of two remarkable podcasts on holistic healing, “Everyday Ayurveda and Yoga at Hale Pule” and “Spark Your Intuition”.