Light Mungdal vegetable soup

Ingredients for 2 people:

• 1 tbsp ghee/sesame oil

• 50 g Mung Dal (halved mung beans)

• 1 small onion

• 2 handfuls of chopped root vegetables (carrots, parsley root, celery)

• 1 stick of celery

• 2 floury potatoes

• 1 handful of peas

• 1 tsp turmeric powder

• ½ tsp coriander powder

• ½ tsp cumin

• 1 pinch of clove powder

• 1 tsp grated ginger

• ½ lime (juice)

• Black pepper

• Rock salt

• Fresh herbs for garnishing

Preparation:

1. Rinse the halved mung beans (mung dal) with hot water until no more foam forms.

2. Melt ghee in a pot, fry the onion cubes, then add the spice powder and fry briefly.

3. Add diced vegetables and mung beans and pour in 600 ml of hot water. Simmer for 20 minutes. Then season with salt, pepper and lime juice.

My dosha tip: Mung beans are suitable for all doshas. In Ayurvedic cuisine, they are the most important type of legume because they are very well tolerated and provide valuable proteins. However, legumes need to be prepared correctly to avoid causing bloating. Whole green mung beans are soaked overnight. The halved beans (mung dal) can, but do not have to, be soaked. Spices such as ginger, hing (asafoetida) and cumin support digestion and thus also digestibility.

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