The main ingredient of this soup commercializes in Spain as green soybean, also well-known as bean mungo or soybean mungo (Phaseolus aureous), really does not have anything to do with the family of the soybean although yes it is the vegetable with more proteinic containing after the soybean. In Ayurveda it is valued to mungo (as much it finds out as bare game and) because it feeds much being rather easier to digest than other vegetables, if it kitchens until she is or tender and you combine it with digestive spices will seat to you or you are as you are: octogenarian, convalescent or with the very weak digestion.
Mungo contains the sweet flavors and astringents, cool the physiology, are light and smooth. Prepared with the correct grass and spices, they balance all the doshas.
From the modern nutritional point of view, mungo offers proteins and fiber, in addition they are good source of phytoestrogens. They contain vitamins To, C and E, folacina, phosphorus, magnesium, iron and calcium.
They are on sale in all the great supermarkets and if you prefer them of ecological culture, approach you an herbalist or store saw.
In this soup or dal they cook time to untimed fire enough, the combination with tomato and cumin is in a delicious plate stops between 4 and 6 people.
1 cup (250 grs) Jewish mungo green finds out
1.8 liters of water
1/2 teaspoon (2ml) of turmeric
1 teaspoon (5ml) of gengibre fresh shredded (you can replace it by dry half of gengibre in dust)
1/2 teaspoon (2ml) of chili green fresh itched (optional)
2 mature tomatos, cut in dices
2 nosey spoonfuls (40 ml) of picadito fresh parsley
2 teaspoons (10 ml) of brown sugar
1 and 1/2 teaspoons (7ml) of salt
2 nosey spoonfuls (40 ml) of juice of lemon just expressed
2 nosey spoonfuls (40 ml) of ghee or olive oil
1 and 1/2 teaspoons (7ml) of grain cumin
1/4 teaspoon of hing (asafétida)
Lava and strains the beans mungo
It cooks mungo, turmeric, gengibre and chili (if you are going it to use) to high fire in a great pot. Once the fire and ponle are boiling, low the cover to the pot, mantenlo to smooth boiling during 1 hour or until mungo is tender.
It adds the tomato, the parsley, the sugar, the salt and the juice of lemon. That it follows in boiling other 5 minutes.
In a small frying pan, it warms up the olive oil (or ghee), when he is well hot, it throws cumin and skips it until they are darkened and they crackle. It adds hing (asafétida) and moves the frying pan raising it of the fire.
It adds the species to the soup and waits for some minutes before serving warms up well it.