Sattvic Moong Dal Soup
A light, nourishing soup made from whole green Moong beans — the most easily digestible legume in Ayurveda. This Sattvic preparation is ideal for restoring Agni (digestive fire), during seasonal transitions, or as a nourishing meal for anyone recovering from illness. Simple, wholesome, and deeply satisfying.
Ingredients
Instructions
Step 1: Cook Moong Beans
Pressure cook soaked Moong beans with 4 cups water and turmeric for 3-4 whistles until completely soft. Alternatively, simmer in a pot for 30-35 minutes until tender.
Step 2: Prepare Tadka
In a separate pan, heat ghee. Add cumin and mustard seeds — let them splutter. Add curry leaves, garlic (if using), and coriander powder. Stir for 30 seconds.
Step 3: Combine
Add chopped tomato to the tadka, cook for 2 minutes. Pour the cooked Moong beans into the pan. Add salt and simmer together for 5 minutes. Adjust water for desired consistency.
Step 4: Serve
Garnish with fresh cilantro, a squeeze of lemon, and a spoonful of ghee. Serve warm with rice or chapati.
Health Benefits
- Easiest to digest among all legumes — ideal for weak Agni
- Rich in plant protein, iron, and fiber
- Tri-doshic when prepared with proper spices
- Detoxifying — helps eliminate Ama
- Light yet nourishing — perfect for recovery from illness
- Sattvic food — promotes mental clarity and calmness
