Ingredients

1 cup yellow mung dal

• 6 cups water

• 4 tablespoon coconut oil

• 1 teaspoon black mustard seeds

• 1 teaspoon cumin 

• 1 pinch hing (asafetida, optional)

• 1 small handful cilantro leaves, chopped

• ½ teaspoon turmeric

• ¾ teaspoon pink salt

 

Directions

1. Soak mung beans overnight in enough filtered water to completely submerge. 

2. Rinse the mung dal twice the following day.

3. In a large soup pot add ghee and spices and toast spices until fragrant. 

4. Add the mung dal and 3 cups of the water into a soup pot and bring to a boil. 

5. Cook on medium heat for 25 minutes, uncovered, stirring occasionally to prevent sticking.

6. Add the last 3 cups of the water and boil for another 20 minutes.

7. Remove from the heat set aside.

8. Add the cilantro stir well to wilt.  

9. Add salt to taste if needed and serve.

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