1 cup split Mung Dal
8 cups water
2 cups summer squash, 1/4 inch cubes
1 cup carrot, 1/4 inch cubes
1-2 tsp cumin seed
1/2 tsp Hing, optional
2 tbls ghee
1 tsp turmeric
1 tbls lemon or lime juice
1 tsp sea salt
1/2 tsp ginger roots, minced
1 small hot pepper, chopped finely or 1/4 cup salsa (omit for pitta, less for vata)
1-2 tsp black mustard seeds (less for pitta)
Cilantro, for garnish.
Wash dal under water until water runs clear. Wash and chop vegetables.
Heat ghee in large heavy saucepan. Add mustard seed and cumin over medium heat, stirring constantly until mustard seeds start to pop. Add hing, turmeric and lemon juice and over low heat for 30 seconds making sure turmeric doesn't burn. Add dal and saute 1-2 minutes. Add chopped vegetables and stir another minute or two. Add water, salt ginger and pepper bring to a boil. Allow to simmer for 45 minutes until dal is tender. Garnish soup with cilantro.