Ingredients:

1 cup yellow mung dal
7 cups water
4 Tbsp. safflower oil
1 tsp. black mustard seeds
1 tsp. cumin seeds
1 pinch hing (asafoetida)
2 large cloves garlic, chopped
1 small handful cilantro leaves, chopped
5 curry leaves, fresh or dried
1/2 tsp. turmeric
1 tsp. garam masala powder
1/2 tsp. salt

Soak the mung dal 2-4 hours, then wash twice. Put the mung dal and 3 1/2 to 4 cups of the water into a soup pot and bring to a boil. Cook on medium heat for 25 minutes, uncovered, stirring occasionally to prevent sticking.
Add the last 3 cups of water and boil for another 20 minutes.
Remove from the heat and beat with an eggbeater or blend it in a blender until smooth. Set aside.

Heat the oil in a small saucepan until medium hot. Add the cumin seeds, mustard seeds and hing. Stir until the seeds pop.

Turn down the heat, add the garlic and brown lightly. Then put in the curry leaves, cilantro, turmeric and garam masala. Stir and add to the soup.

Add salt, boil for 2 minutes and serve.

This dish is good for all doshas.

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