Methi moong soup

You'll need

• 1/2 cup split moong dal, washed
• 1 cup fresh fenugreek leaves, chopped
• 1 tsp ghee or oil
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• Salt, to taste
• 3 cups water

Method

1. Cook the moong dal and turmeric in the water until soft, about 18 minutes.
2. Warm the ghee in a small pan, let the cumin seeds crackle, then stir in the fenugreek leaves for 2 minutes.
3. Add this to the cooked dal, loosen with a little more water if needed, and simmer 5 minutes.
4. Season with salt and serve thin and warm, not thick like a dal.

Why this dish

A thin, well-spiced moong soup is one of the gentlest dinners in the Ayurvedic kitchen, light enough not to disturb sleep, and fenugreek's bitterness is traditionally reached for when digestion feels slow in the evening.

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A common choice among people browsing digestive issues, especially for a lighter dinner.