Four Star Vegetable Soups

Preparation time: 30-60 minutes

-Vata, mildly + Pitta, O Kapha

• 1 teaspoon sunflower oil (can use up to 1 tablespoon if you like)
• ½ teaspoon cumin seeds
• 1/8 teaspoon hing
• 1½ teaspoon coriander seeds
• 2 tablespoon dry urud dal
• 2 clove garlic, minced (omit for Pitta)
• 1 teaspoon fresh ginger, root, grated
• 1 carrot, sliced
• 1 zucchini, sliced
• 1 cup other vegetable: asparagus, summer squash, string beans, onion, or greens
• 4 cups water
• 1 teaspoon salt, rock salt if you can get it

Warm the oil in medium-sized saucepan. Add the cumin, hing and coriander seeds and sauté until brown, 3 to 5 minutes. Stir in the urud dal, garlic and ginger and sauté for another 2 to 3 minutes. Add the vegetables and stir. Pour in the water and bring to a boil. Reduce to medium heat and cook for ½ hour or more. The longer you cook it, the more tender everything will be. Add salt and serve.

This soup fills your nostrils with the smells of south India’s kitchens. It is a good way to introduce split black lentils to Vata, as there is a very small and tasty amount to meet! In the south of India this legume is used for flavor and aroma, as well as being valued as a potent nutritive. It is invariably paired with hing because of its gas-producing qualities; almost always it is also served with garlic. A good soup to tonify digestion and vital energy.