By Ania Robertson
Also, known as Split Hulled Mung Beans
A quick to make and easy to digest purée for lunch or light dinner.
Ayurveda recommends eating these yellow beans because they are nutritious, easy to digest and fast to cook.
A 1 cup serving of cooked moong dal has 147 calories, 14 grams protein, only 0.77 grams of total fat and 15.5 grams of fiber.
A diet high in dietary fiber will reduce the risk of overeating, as you feel fuller with less food and it can help reduce blood cholesterol levels as well as prevent constipation.
Moong dal is especially rich in potassium, calcium, folic acid and members of the vitamin B complex that help your body break down carbohydrates into glucose to produce usable fuel for your body. Folic acid helps with healthy brain functions. Moong dal also contains some vitamin E, C and K.
Vegetable Moong Dal Soup
1/2 cup yellow moong dal
Water (as much as you need to cover vegetables)
1 cup chopped zucchini or asparagus
1 cup chopped broccoli or white cabbage
1/4 cup chopped carrot or red beet
1 teaspoon ghee (clarified butter)
1 teaspoon fennel seeds
1 teaspoon ground coriander
2 bay leaves, crushed
Salt to taste
Fresh chopped basil, to taste
Wash the moong dal until water runs clear. Cook moong dal and vegetables together, with enough water to cover them, until dhal and veggies are soft.
While soup is cooking, sauté fennel seeds, ground coriander and bay leaves in ghee until lightly browned, do not burn.
Combine spice mix with soup and add salt.
Cool sufficiently before transferring to a blender. Blend, adding water as necessary to make a soup.
Serve garnished with fresh chopped basil.
Ania Robertson is a certified life coach with additional certification in Ayurveda and Feng Shui.