Volume II · 1.07

Mudga–Amalaki Yusha — Moong Soup with Amla

Name: Mudga–Amalaki Yusha — Moong Soup with Amla
Yield: 4 servings
Ingredients: Moong dal, yellow split — ⅓ cup + 1 tbsp (80 g); Water — 4 cups (1000 ml); Amla (Indian gooseberry) — 1 large, grated (40 g); Turmeric powder — ⅛ tsp (0.5 g); Ghee (cow) — 2 tsp (10 g); Cumin (jeera) — ½ tsp (2 g); Ginger, fresh — 1 tsp (5 g); Rock salt (sendha namak) — ½ tsp (3 g); Coriander leaves — 1 tbsp (5 g)

The Classical Pathya Kitchen (Krutanna)Pathya

Serves: 4
Portion: 200 ml
Time: 35 min
Texture: IDDSI 1
Season: All year
Dosha: Vata
Pitta
Kapha
Tridoshic; Pitta-cooling

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong dal, yellow split	⅓ cup + 1 tbsp	80 g	400 g
Water	4 cups	1000 ml	5000 ml
Amla (Indian gooseberry)	1 large, grated	40 g	200 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Ghee (cow)	2 tsp	10 g	50 g
Cumin (jeera)	½ tsp	2 g	10 g
Ginger, fresh	1 tsp	5 g	25 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Coriander leaves	1 tbsp	5 g	25 g

Method

How to cook it

Step 1: Cook moong with water, grated amla and turmeric until dissolved (4 whistles).
Step 2: Whisk; strain for a clear yusha if desired.
Step 3: Temper ghee with cumin and ginger; add.
Step 4: Salt and coriander; serve warm.