Mung Dhal Soup with Daikon & Spinach Recipe

Mung Dhal Soup with Daikon & Spinach Recipe

Ayurvedic recipe Mung Dhal Soup with Daikon & Spinach


Preparation Time : 0
Cooking Time : 0
Total Serving : 2 - 4
Ingredients For Mung Dhal Soup with Daikon & Spinach Recipe :
  • mung dhal (split hul :     1 cup
  • white daikon radish, :     1 cup
  • chopped fresh spinac :     1 cup
  • fresh lemon juice :     1 teaspoon
  • ghee :     1 teaspoon
  • whole cumin seeds :     1 teaspoon
  • recommended spice m :     1 teaspoon
  • finely chopped fresh :     1 teaspoon
  • fresh ginger, peeled :     1/2"
  • Rock salt to taste :    

Preparation Method for Mung Dhal Soup with Daikon & Spinach Recipe :

  • Wash and drain the mung beans and allow them to dry out some.
  • In a large pot, dry roast the mung beans, stirring constantly, for about 6-8 minutes.
  • Add enough water to cook the beans, bring to a boil and cook until the beans are soft. Skim off any foam that collects on the water.
  • Add the fennel seed and almonds and sauté briefly to release the aroma of the fennel.
  • When the beans are cooked, add as much water as you need to get the soup to the desired consistency--this soup can be enjoyed as a thick puree or as a thin liquid, whichever you prefer.
  • Meanwhile steam the daikon until tender-crisp; then add to the cooked dhal along with the spinach, ginger, salt, lemon juice and spice mix.
  • Simmer for about 5 minutes.
  • In another pan, heat the ghee and add the cumin seeds when the ghee is hot and clear.
  • Sauté the cumin seeds to release the flavor and aroma; then pour the ghee-spice mixture on the hot dhal. (Watch out, this sizzles).
  • Stir, garnish with fresh cilantro and serve hot either on its own or with boiled Basmati rice.