Split yellow mung dal, or yellow lentils, are from the mung bean plant that is part of the legume family, and native to India. Their fresh crunchy little sprouts, aka mung bean sprouts or bean sprouts, are most commonly enjoyed in Southeast Asian and Asian cuisines. This recipe of dried yellow split mung dal is paired with a local curry spice blend, homemade vegetable broth, creamy coconut milk, and Shankhapushpi powder for a simple ballad of tastes. See recipe below…

What’s Shankhapushpi powder? An Ayurvedic herb that “supports a healthy nervous system and optimal brain function”, for a vibrant combination. With only 10 ingredients, vegan and vegetarian options, it’s easy to make and digest.

This recipe makes delicious leftovers and is delightful with the lively salad recipe for meal ideas (photo below).

Vibrant Dal soup paired with Lively salad

I was inspired to make this recipe because I was feeling pretty energetically low, my mind overly active. After making and enjoying the soup, about 30 minutes or so later, I began to feel more vibrant and alive in my body, my mind relaxing.

cooked split yellow Dal in vegetable broth, coconut milk, curry powder, Shankhapushpi powder

I really enjoy Shankhapushpi for its bitter, astringent, and pungent compliment to the other flavors. The taste and smell remind me of green tea. More on the mild, chalky, less bitter and creamier side of a Matcha and Sencha green tea blend.

Shankhapushpi powder is also in the devotional herbal chocolate recipe, a delightful dessert pairing or sweet treat.

Recipe

Makes 16 oz

Serves 2, 8 oz portions

Prep: 5 min

Cook: 15 min

Total: 25 min

Gather : small pot, fine strainer, spoon, immersion blender / blender, liquid and dry measuring cups and spoons.

Yellow Mung Dal Coconut Curry Soup

1/2 C Yellow Split Mung Dal
2-2.5 C Simple Vegetable Broth
3/4-1 tsp Herbal Goddess Medicinals Curry Powder, available at Central Oregon Locavore
1/4 C Whole Fat Coconut Milk
1/8 tsp grated fresh Ginger
1 lime/lemon, sliced into 1/4 pieces
1/4 tsp Salt, more to taste
1 tsp Shankhapushi Powder
2 TBS fresh Cilantro leaves, de-stemmed, gentle chop
EVOO/Ghee (optional), garnish

Directions

First, rinse Dal in fine metal strainer.
Heat small pot with 2 C vegetable broth, salt, and rinsed Dal over medium-high heat until boiling.
Then, reduce heat to second lowest setting and cover with lid. Cooking at a low simmer for 15 minutes.
Now, remove Dal from heat and stir in 3/4 tsp curry powder.
Next, transfer to a deep heat resistant container or blender. CAUTION, hot liquid!
Add Shankhapushpi powder and coconut milk to container / blender. Blending on high with immersion blender, or in a blender, until smooth. Taste, adding more salt, vegetable broth, and curry powder here if needed, blending again for about 5 seconds.
Top with cilantro, ginger, EVOO drizzle / ghee, and 1/4 lemon/lime segment to squeeze on top and stir in. Enjoy!