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.
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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.