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Ayurvedic Recipe: Ginger Lime Lentil Soup

ginger lemon dahl soup

This soup, also known as rasam in south Indian cuisine, is a great appetizer for firing up appetite and digestion. It also soothes sore throats and congestion that may appear during changes of season.

Ingredients (serves 6-8):
1/3 cup red gram dal (or you can use split mung bean yellow dahl)
1 green chili
2 tsp fresh ginger
1 tsp cumin seeds
1 tsp pepper
1 tsp Vata Dosha or Pitta Dosha Spice (depends on your constitution)
2 tsp salt
1/2 tsp turmeric powder
1/2 tsp asafetida powder
4 cups water
Juice from 2 limes

Effect on Doshas
Balances Vata and Kapha. For Pitta dosha types, add fresh cilantro, and don't use the optional "heat" boost from below!

Directions
Wash dal and soak for 15-30 minutes. Combine ginger, cumin, pepper, turmeric, Vata or Pitta Dosha Spice and asafetida, and grind to a fine paste. Cook dal, spice paste, water, and salt in a saucepan for 45-50 minutes, or use a pressure cooker to cook. Remove from heat, add lime juice, and serve hot.

Optional heat boost (pitta dosha use with care!): add chopped onions and hot pepper. Add chopped fresh cilantro for some pitta pacifying relief if using this "boost"!

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