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!
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"!