Deeply nourishing and a easily digestible soup, great for dinner or as a grounding breakfast
INSTAPOT & STOVE TOP cooking option included
4 cups Moong Dal sometimes called split Yellow Peas soaked for 2 hours, than rinsed (can soak overnight in the fridge)
3 Tbsp of choice or mixed oils (Ghee, sesame, coconut, pumpkin seed)
2 cans (13.5 or 14oz) Coconut Milk
1 bunch Cilantro (chopped)
2 Roasted Sweet Potato (peeled, Should be fork tender)
10 Whole Sun Dried Tomatoes
4 Limes
7 Cups Stock- Bone or Veggie
5 C Water, Veggie Broth or liquids can be Overnight Steeped with ‘Gut Healing Broth’, info on bag
1 Tbsp Salt
2 Tbsp Cumin Powder
2 Tbsp Coriander Powder
2 Tbsp Golden powder or Blend Below- 1 tbsp; ground fennel seed, ground cardamom, turmeric, ground
Ginger
1 Broth Bag filled with ¼ -½ C ‘Gut Healing Broth’ blend (broth bag can be a tied off nut bag, or a tightly closed large mesh bag
INSTRUCTIONS:
1)Soak mung dal overnight (or for at least 2 hours).
2) In a blender puree till smooth, ½ the water or brew with cooked sweet potato & sun dried tomatoes (best in a high speed blender)
3)In a soup pot or instant pot on sauté, melt the oil of your choice on medium low heat.
4)Add spices and stir until aromatic, 15-30 secs. (must watch for this happens fast and you can burn, this would require you to start over)
5)Add moong dal into the spices and sauté for a few moments till coated
7)Add the coconut mylk, sweet potato & tomato puree, additional water/brew or veggie broth & Herbal Broth Bag, turn the heat to high, and bring to a boil. If using Instapot press pressure cook high and 38 mins with natural release for 15 mins
8)When the soup comes to a boil, stir so nothing burns on the bottom, reduce heat to low, cover, and cook for about 1 hour 45 min. Do not open the pot for this will release the steam that is helping cook the bean through
10)Remove the lid, stir & continue to simmer. Once mushy stir in the lime Juice and chopped cilantro (include Stems, loaded with flavor) and remove and discard herb bag
Topping Ideas
- Drizzle ghee, tahini, toasted pumpkin seeds and steamed veggies (broccoli chopped, Spinach, sliced carrot, cubed beets, steamed dandelion greens or anything in season)
- Whisk in ½ Cup Cooked Oats and ½ C Kitchari Soup (great for breakfast)
- Top w/ coconut flake, ghee, squeeze of fresh lime
- Reduce soup so thicker and serve with chicken or roasted fish on top