Ayurveda SoupsIf you’re following an Ayurvedic lifestyle, you should know your constitution (pakruti), whether that be Vata, Pitta, or Kapha. Then you can choose certain foods that, according to Ayurveda, will help you stay healthy and balance your doshas. 

Below is a soup suggested for each of the constitutions. The base of each of the soups is lentils, so if you don’t eat legumes, you might want to skip these ideas.

Soup for Vata – Urad Dal Soup

  • 2 C Urad Dal (“black gram”, or the larger “black lentils”)
  • 5 C Water
  • 1 Tbsp Coconut Oil
  • 1 tsp Black Mustard Seeds
  • 1 tsp Cumin Seeds
  • 4 Curry Leaves
  • 1/2 C Cilantro, chopped
  • 2 Cloves Garlic, chopped
  • 1 pinch Hing (“asafoetida”, or garlic or onion powder or omit)
  • 1/4 tsp Turmeric
  • 1/2 tsp Salt

Prepare: Wash the dal twice. Cook the dal in water until tender, stirring occasionally. Heat oil in large pot over medium heat, add mustard and cumin seeds and curry leaves; stir until seeds pop. Reduce heat to low, add cilantro, garlic, and hing.  Cook until garlic is slightly brown. Add the cooked dal to the spices, then add turmeric and salt. Bring to a boil, then turn off heat.

 

Soup for Pitta – Yellow Mung Dal Soup

  • 1 C Yellow Mung Dal
  • 6 C Water
  • 4 Tbsp Coconut Oil
  • 1 tsp Black Mustard Seeds
  • 1 tsp Cumin Seeds
  • 5 Curry Leaves
  • 1 small handful Cilantro, chopped
  • 2 Cloves Garlic, chopped
  • 1 pinch Hing (“asafoetida”, or garlic or onion powder or omit)
  • 1/2 tsp Turmeric
  • 1 tsp Masala powder
  • 1/2 tsp Salt

Prepare: Wash the dal twice.  Cook dal and 3 cups water over medium heat for 25 minutes, uncovered stirring occasionally to prevent sticking. Add the the last 3 cups water and boil for another 20 minutes. Remove from heat and beat with egg beater until smooth.

Heat the oil in a saucepan on medium; add cumin and mustard seeds and hing; stir until the seeds pop. Turn down the heat, add garlic and cook until slightly brown. Add the curry leaves, cilantro, turmeric, and masala powder.  Still all into the soup, add salt, and boil for 2 minutes.

 

Soup for Kapha – Tur Dal Soup

  • 1 C Tur Dal (“tuvar dal”, also known as “pigeon pea” or “congo pea”)
  • 9 C Water
  • 2 pinches Hing (“asafoetida”, or garlic or onion powder or omit)
  • 1/2 tsp Turmeric
  • 1/2 tsp Salt
  • 1 tsp Ghee (per person)

Prepare: Wash the dal twice. Add tur dal, 4 cups water, turmeric, and hing to a soup pot and cook uncovered over medium heat for 30 minutes. Stir occasionally to keep from sticking. After 30 minutes, add 4 cups water and continue cooking until tender, about 50-60 minutes more. Add the last cup of water, using an egg beater, beat well. Add the salt and boil for 1 minute. Remove from heat. Place 1 tsp ghee in each bowl before serving.

 

Except for yellow dal, I suspect the other types of lentils are hard to find unless there’s an Indian or Middle Eastern grocery nearby. Let me know if you try any of them, or have any other recipes or ayurvedic cooking tips.

See also salads for Vata, Pitta, and Kapha and juices for ayurvedic type .

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