URAD DAL SOUP

Ingredients

5 cups water
1 tbsp safflower oil
2 cups urad dal
1 tsp black mustard seeds
1 tsp cumin seeds
4 curry leaves, fresh or dried
¼ cup fresh cilantro, chopped
2 cloves garlic, chopped
1 pinch hing
¼ tsp salt
¼ tsp turmeric

method –

wash the urad dal twice. Cook the urad dal in the water until tender, about half an hour, stir occasionally. Heat the oil in a large pot over medium heat. Add the mustard seeds, cumin seeds and curry leaves, and stir until the seeds pop. Now make the heat to low and add the cilantro, garlic, chilli and hing. Cook until the garlic is slightly brown. Add cooked dal soup to the spices followed by turmeric and salt.

Bring to a boil, turn off the heat and serve with rice and chapatis.

Medicinal value –

Urad basically is sweet, heavy, unctuaous, and slightly heting. This is calming for vata dosha and they should eat it frequently. Pitta and kapha can eat it once or twice a week. This detoxifies the body. It also nourishes muscle, bone and reproductive fluids. It helps lactation and energizes the body and soul. This is not too good for kapha disorders.

Caution - never eat this soup with fish, yogurt or eggplant as all of these are heating and hence comes under viruddha ahar (contraindicated food).

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