Gujrati Tridoshic Dal

Preparation time:40 minutes plus 2 hour soak for split mung
1 hour 15 mins plus 2 hour soak for whole mung Serves: 6-8
-Vata, -Pitta, -Kapha

1 ¾ cups split mung dal or whole mung beans
6 ½ cups water
1 tbsp sunflower oil or ghee
½ tsp mustard seeds
½ tsp turmeric
1/8 tsp hing
1 tsp sea salt
1 ½ tsp barley malt or brown rice syrup
1 ½ tsp lime or lemon juice
1 tsp coriander powder
½ tsp cinnamon
¼ tsp curry powder, mild
¼ green pepper, chopped (optional, omit for Pitta)
1 clove garlic, minced (optional, omit for Pitta)

Soak mung for 2 hours, then drain. In a large heavy saucepan heat oil or ghee and add mustard seeds. When they pop, add turmeric, hing, mung, water, and remaining ingredients. Mix well. Cover and cook for 1 ½ hour if split mung, 1 hour if whole mung, or until mung is quite soft.

Comment: This is good with chappatis, buttermilk curry, rice and vegetables. The soaking is important to minimize gas. The beans can be soaked overnight if this is more convenient for you. Kapha needs to garnish with peppers and dry ginger for this recipe to be calming.