Yellow Soup

This soup made with moong dal, rice, vegetables, ghee, and an array of healing spices is hearty enough to be a complete meal. It is filled with protein, vitamins, minerals, and essential amino acids – the building blocks to good health which benefit all doshas.

Yellow soup is probably the dish I prepare most often due to its great health qualities and my 3 year-old granddaughter Bella’s frequent requests. She is the one who has given “Yellow Soup” its name.

Yellow Soup

Serves 6
  • 1/2 cup Basmati Rice
  • 1/2 cup Yellow Split Moong Dal
  • 1 medium Onion, chopped
  • 1 medium Carrot, chopped
  • 1 medium Potato, chopped
  • 1 small bunch Leafy Greens (kale, swiss chard, beet tops, etc.), chopped
  • 6 Curry Leaves, fresh or dried
  • 1 small handful Cilantro or Parsley Leaves, chopped
  • 2 1/2 quarts (or 10 cups) Water
  • 2 tablespoon Ghee
  • 1 teaspoon Black Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • 1/4 teaspoon Hing (Asafetida)
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Masala Powder
  • Salt to taste
  1. Wash rice and moong dal under cold running water at least 3 times (discard water after each rinse).
  2. In a pot on medium heat, melt ghee and add mustard seeds, cumin seeds, and hing. Stir for a minute.
  3. Add onions, masala powder, and turmeric. Stir for about a minute.
  4. Add carrots and potatoes. Stir for a couple of minutes.
  5. Add rice and moong dal. Stir until well blended with vegetables and spices.
  6. Add water, curry leaves, and salt. Bring to a boil.
  7. Add leafy greens.
  8. Reduce heat to simmer, cover with the lid leaving a small opening.
  9. Cook for about half an hour, until rice and dal are soft.
  10. Serve with fresh cilantro or parsley leaves.

About Larisa Litvin

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