Name: Moong Yusha (Classical Moong Soup) with Soft Phulka
Yield: 4 servings
Ingredients: Moong dal, yellow split — ½ cup + 2 tbsp (120 g); Water — 5 cups (soup) (1200 ml); Turmeric powder — ¼ tsp (1 g); Ghee (cow) — 1 tbsp (tadka) (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 2 tsp grated (10 g); Black pepper — ¼ tsp (0.5 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Coriander leaves — 1 tbsp (5 g); Lemon juice — 2 tsp (10 ml); Whole-wheat flour (atta) — 1⅔ cups (phulka) (200 g); Water — ½ cup + 1 tsp (dough) (125 ml); Ghee (cow) — ½ tsp per phulka (8 g)

Serves: 4
Portion: 250 ml soup + 2 phulkas
Time: Cook 40 min
Texture: Thin soup + soft bread
Season: Spring–summerApril
Dosha: Vata
Pitta
Kapha
Tridoshic; classical convalescent food

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong dal, yellow split	½ cup + 2 tbsp	120 g	600 g
Water	5 cups (soup)	1200 ml	6000 ml
Turmeric powder	¼ tsp	1 g	5 g
Ghee (cow)	1 tbsp (tadka)	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp grated	10 g	50 g
Black pepper	¼ tsp	0.5 g	2.5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Coriander leaves	1 tbsp	5 g	25 g
Lemon juice	2 tsp	10 ml	50 ml
Whole-wheat flour (atta)	1⅔ cups (phulka)	200 g	1000 g
Water	½ cup + 1 tsp (dough)	125 ml	625 ml
Ghee (cow)	½ tsp per phulka	8 g	40 g

Method

How to cook it

Step 1: Cook moong with 6× water and turmeric until fully dissolved (4 whistles or 30 minutes open pot).
Step 2: Whisk well; strain if a clear yusha is wanted.
Step 3: Tempering: ghee, cumin, hing, ginger; add pepper and salt; simmer 3 minutes; finish with coriander and lemon.
Step 4: Phulka: knead a soft dough, rest 20 minutes, roll 8 thin 6-inch discs, cook on a tawa and puff on the flame; brush ½ tsp ghee each.