For when you need to feel gentle and nourished, take to Mung soup in its simplest version. Although this soup can be layered with spices, vegetables and herbs, in its simplest form it makes you feel calm, gentle and nourished. Have a good day, and take care.
Mung Bean “Dal” and Soup | Pachai Payaru
Take a handful or two of whole mung beans, rinse, and add a pan with plenty of water to cover, a teaspoon or two of ghee, and half a teaspoon or more of turmeric powder. Cook until mushy, even pastey, adding more water as necessary. It will take 30 to 60 mins, depending on your beans. You can leave it thick as a dal and eat with rice, or thin it down to your desired soup consistency.
Take a couple of teaspoons of ghee and melt in a small pan. Add half a teaspoon of fenugreek seeds, the same of cumin seeds or ajwain seeds, a chopped clove garlic. Fry off till the release their aroma and then pour, with the ghee, onto the soup. Garnish with green chilli if you like, and green coriander leaves. I added some finely grated lemon zest to mine.
Eat, relax and enjoy!