Ayurvedic Recipes

Vegetable Dal Soup

2 cups Chopped broccoli and cabbage
¼ cup Chopped carrot or red beet
½ cup Yellow mung dal

1 TBS Ghee
1 tsp. Fennel seed
½ tsp. Ground coriander
2 Bay leaves, crushed
1 pinch Hing

Wash the dal until the water runs clear. Cook the dal and vegetables together in 2 cups of water in a pressure cooker for 15 minutes. Without a pressure cooker, cook with enough water to cover the vegetables until the dal and veggies are soft. Blend, adding water as necessary, to make soupy. While soup is cooking, sauté spices in ghee until lightly browned. Combine soup, spice mix, and mineral salt or Bragg’s Liquid Amino’s to taste. Garnish with fresh chopped basil.