22
March
2007
March
2007
Mung Bean Dahl
1/4 Cup Basmati Rice
1/4 Cup Mung Dahl
1-2 Cups chopped Onions
2 Ribs Celery chopped
Pinch of Turmeric
1 Tsp. Veggie Broth Powder
3 Cups water
Seasalt and Pepper to taste
Sautee’ onions and celery in Ghee or Olive oil until onions are soft. Add turmeric and veggie broth powder. Stir in rice and mung dahl, add water, cover with a lid and bring to a boil. Simmer until rice and dahl are cooked. Season with salt and pepper. This is a healing Auyervedic soup.
