Urad dal is sweet, heavy, unctuous, and slightly heating. This is an excellent, calming food for vata and vata-types can eat it frequently. Pitta and kapha can eat it once or twice a week. This is not a good food for kapha disorders, especially obesity, nor for pitta disorders. Never eat this soup with fish, yogurt or eggplant, because it makes a bad food combination that can cause toxins.
- 2 cups urad dal
- 5 cups water
- 1 tablespoon safflower oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 4 curry leaves, fresh or dried
- ¼ cup fresh cilantro, chopped
- 2 cloves garlic, chopped or 2 pinches cayenne
- 1 pinch hing
- ½ teaspoon turmeric
- ½ teaspoon salt
Wash the urad dal twice. Cook the urad dal in the water until tender, about half an hour. Stir occasionally. Heat the oil in a large pot over medium heat. Add the mustard seeds, cumin seeds, and curry leaves, and stir until the seeds pop. Turn down the heat to low and add the cilantro, garlic or cayenne, and hing. Cook until the garlic is slightly brown. Add the cooked dal soup to the spices, then add the turmeric and salt. Bring to a boil, turn off the heat and serve with rice and chapatis.