I tried Rani’s Moong Dal Soup as a basis for a colorful creation. I added hink to make the dal easier to digest. As a veggie lover I added carrots, potato, and a tomato to the dal soup. To further enhance the flavor I added curry leaves and coriander leaves. It’s a delightful quick-cooking and easy sattvic recipe perfect for a yoga lifestyle.

Rani’s Moong Dal Soup

• 1 cup split moong dal
• 6 cups water
• 1 tsp grated ginger
• 1 Tsp salt like Pink Himalayan Salt
• 1 tsp pepper jeera powder
• 1 Tsp lemon juice

After making some changes, the recipe looks like this.

Ma Udaysree’s Moong Dal & Vegetable Soup for 1 Person

• 1 cup split moong dal, rinse twice
• 3 – 4 cups water
• 1 tsp grated ginger
• 1 Tsp salt like Pink Himalayan Salt (optional)
• 1/2 tsp freshly ground pepper
• 1/2 tsp whole jeera
• 2 pinch of hink / asafoetida
• 1 large carrot, cut into small pieces
• 1 small potato, peeled and diced
• 1 medium tomato, diced
• 10 curry leaves
• A handful coriander leaves, chopped
• 1 Tsp lemon juice

Wash and cook moong dal in 3 cups of water until it feels soft.

Add ginger, salt, pepper, jeera, hink, carrot, potato and cook for 3 – 5 min until carrots start softening but still retain some crispness.

Add tomato and curry leaves to cook for 1 minute. Turn off the burner.

Add coriander leaves. Stir everything and add lemon juice.

For more sattvic vegetarian recipes go to Rani’s website at LivingSattva.com or go to Ma Udaysree’s food creations HERE.