Tridoshic Dal

Preparation time: 1 hour Serves: 6
-Vata, -Pitta, 0 Kapha*

1 cup split mung dal
8 cups water
2 cups summer squash, in ¼ to ½ inch slices
1 cup carrots, in ¼ to ½ inch pieces
A pinch of hing
2 tbsp sunflower oil or ghee
1 ¼ tsp turmeric
1 tbsp lime or lemon juice or 1 tbsp amchoor (dried mango powder)
1 tsp sea salt
½ tsp fresh ginger root, minced
1 small hot green pepper, chopped finely or ¼ cup prepared salsa (omit for Pitta, and easy on this for Vata)
1 ¼ tbsp cumin seeds
½ tsp to 1 tbsp mustard seeds ( the smaller amount for Pitta, the greater amount for Vata and Kapha)
Garnish: Fresh coriander leaves, chopped and shredded unsweetened coconut

Wash dal until rinse water is clear. Wash and chop vegetables.
Warm 1 tbsp oil or ghee in a large heavy saucepan. Add hing, turmeric and lemon juice and sauté for 30 seconds over low heat ( be careful, it is easy for turmeric to burn). Stir in the beans and sauté for another 1 to 2 mins. Add the chopped vegetables and stir another minute or two. Add water, salt, ginger and pepper ( if you are using it); bring to a boil on high heat. Then cover and reduce heat to medium – low. Let soup simmer for 45 mins or until beans are dissolved. Warm remaining tbsp of oil or ghee in a small skillet, add cumin and mustard seeds, heat until the mustard seeds begin to pop. Add to soup, which is now ready to serve. Garnish with fresh chopped coriander leaves and coconut.

*serve with warming condiments such as chopped scallion, fresh green chili or dry ginger to calm Kapha.