Ayurvedic recipe Mung Dhal Soup with Daikon & Spinach

SERVES : 2 - 4

INGREDIENTS :

• 1 cup mung dhal (split hulled mung beans)
• 1 cup white daikon radish, peeled, washed and diced into 1/2" cubes
• 1 cup chopped fresh spinach leaves
• 1/2" piece fresh ginger, peeled and cut into juliennes
• 1 teaspoon fresh lemon juice
• 1 tablespoon ghee

METHOD

• 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.