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Jiva Ayurveda Recipes - Tridoshic Dal(Mung Chilka)


Ayurvedic Properties of Tridoshic Dal:
Taste: Sweet
Quality: Light
Potency: Cold
Post-digestive effect: Sweet

Medicinal Properties of Tridoshic Dal:
It is very light and easy to digestible. It is good for diarrhea, IBS and indigestion. It is good recipe for post operative patients. It is good recipe during accumulation of ama. Regular use of this beans helps in cleansing the clogged channels and make you ama free.

Dosha Analysis: Split mung beans are light, rough, astringent, sweet and cold in nature. It pacifies kapha and pitta dosha. It increases vata dosha. That is why we have added spices and hing so that aggravated vata can be balanced. Hence this recipe pacifies all the three doshas.

Jiva Ayurveda Recipes - Tridoshic Dal(Mung Chilka)

Jiva Ayurveda Recipes - Tridoshic Dal(Mung Chilka)

Jiva Ayurveda Recipes - Tridoshic Dal(Mung Chilka)

Ingredients

* 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 slices
* 1/8 teaspoon hing
* teaspoon of coriander powder
* 2 tablespoons sunflower oil or ghee
* ¼ teaspoon of turmeric
* 1 tablespoon lime or lemon juice
* 1 teaspoon sea salt
* ½ tablespoon fresh ginger root, minced
* 1 small hot green pepper, chopped finely (omit for pitta, and easy on this for vata)
* ½ teaspoon cumin seeds
* ½ teaspoon to 1 table spoon black mustard seeds(the smaller amount for pitta, the greater amount for vata and kapha)

Garnish: Fresh coriander leaves

Directions

Wash dal until rinse water is clear. Wash and chop vegetables.

* Warm one tablespoon oil or ghee is large heavy saucepan.
* Add hing and cumin seeds for sputter. Then add all the spices and two teaspoonful of water. Sauté for 30 seconds over low heat (be careful, it is easy for spices to burn).
* Stir in the beans and sauté for another 1 to 2 minutes. Add 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 minutes or until beans have dissolved.
* Warm remaining tablespoon of oil or ghee in a small skillet, add cumin and mustard seeds, heat until these seeds being to pop. Add to soup, which is now ready to serve.
* Garnish with fresh chopped coriander leaves.