This extraordinarily neat and easy method of making a delicious, creamy dahl is good for everyone. Make it with plenty of water for an extremely soupy dahl that is best for Vata and Kapha to digest. Those following a Pitta-balancing diet might want to double the amount of lentils. Although you bake it at least 2 hours, it’s very creamy and splendid after slowly baking for 5 or 6 hours. This is a basic dish you can put in the oven after breakfast and serve at lunch.
Vata Churna is an important ingredient that adds to the balance and flavor of this recipe. You can substitute other spices, but be sure and put a pinch of hing in with them to aid in the digestion of the lentils. If you do bake it for 5 to 6 hours and it’s too thick, just add some boiling water before serving.
To save time, bake some rice in a separate covered casserole, either at the beginning or end of the Perfect Lentil Soup’s cooking time.
Serves 3 to 4
1/2 to 1/2 cup mung lentils, washed and cleaned 4 cups boiling water 1/2 teaspoon salt 1 teaspoon ghee
1 teaspoon Vata Churna, or more to taste or
1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander Pinch of hing (asafoetida)
1 teaspoon mustard seeds (optional)
1 teaspoon ghee (optional)
1. Preheat oven to 325°F.
2. Place all the ingredients in a 2-quart casserole, cover tightly, and
bake for 2 to 5 hours. It will make a very thin, easily digested lentil dahl. If you would like, just before serving, fry a teaspoon of brown mustard seeds in a teaspoon of ghee in a small pan, and when the seeds start to pop stir them into the soup. Serve with rice.
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