Mung Dal
1-2 cup split yellow mung dal
6 cups water
4 tbsp olive oil or ghee
1 tsp black mustard seeds
1 tsp cumin seeds
1 pinch hing
1 small cilantro leaves chopped if available or substitute with crushed coriander seeds.
5 curry leaves fresh or dried
1 tsp turmeric
1 tsp masala powder
1/2 tsp salt

• Wash the mung dal until the water is clear
• Put the mung dal into the soup pot with 3 cups of water
• Cook on medium heat for 25 minutes, uncovered, stirring occasionally
• Add the 3 cups of water and simmer for another 20 minutes
• Remove from the heat
• In a small sauce pan, heat the oil and sauté the seeds and hing until the seeds pop

Mung Dal Kitchari (vata)
1 cup of rice
1/2 cup yellow split mung dal
3 tbsp of ghee
1 tsp of black mustard seeds
1 tsp of cumin seeds
2 pinches of hing
1/2 tsp of turmeric
1/2 tsp of salt
4 cups of water

• Wash the mung dal and the rice well.
• In a saucepan over medium heat , heat the ghee and add the mustard seeds, cumin seeds and hing. Stir until the seeds pop. 
• Add the rice, mung dal, turmeric and salt and stir until well blended with the spices. 
• Add the water and bring to a boil. Boil for 5 minutes uncovered, stirring occasionally.
• Turn down the heat to low and cover, leaving the lid slightly ajar. 
• Cook until tender, about 20 minutes.

This recipe is tridoshic but particularly good for vata.