Mood Foods Recipe Collection

This dal is thinner and lighter than the cool-weather version as it contains cooling spices, summer vegetables and a good hint of lime for a refreshing & satisfying meal. It will cook up quickly to minimise the stove-top time on a hot day. Detox Dal Soup helps the body get rid of Ama (unwanted toxins). To enjoy it in other seasons, simply swap out the Seasonal Spice Mix and add a seasonally appropriate vegetable. 

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Serves 4-6


1 cup yellow split mung beans

6 cups water

1 tsp turmeric powder

1 tsp coriander powder

1 tsp summer spice mix (see link above for the recipe)

2 small courgettes

½ tsp salt (optional)

2 tsp coconut oil

1 tsp cumin seeds

Small handful of fresh curry leaves 

Juice of ½ lime

2 tbsp chopped parsley – for garnish

TIP: you can use butternut squash instead of or as well as the courgette if you wanted an extra flavour



In a large saucepan, heat 4 cups of the water over a high heat until it boils. While the water is heating, rinse the split mung beans in cool water until the water runs clear. Add the mung beans, turmeric powder, coriander powder and summer spice mix to the saucepan. Turn the heat down to low, cover with the lid slightly ajar and simmer for 20 minutes.

Cut the courgette lengthways, then into half moons. Add the courgette to the pot and bring the water to the boil again. Add the remaining 2 cups of water and salt and partially cover again. There is no need to stir. Simmer this for another 1o minutes.

In a small frying pan, heat the coconut oil over a medium heat, add cumin seeds and curry leaves and sauté until you can smell the spices (this should take about 2-3 minutes). Add the tempered spices to the dal for the last 5 minutes of the cooking time. Remove from the heat and stir in the lime juice.

Serve in bowls with a topping of the fresh parsley or with a lime wedge. 

NOTE: If your dal is not as creamy as you would like, soften the beans by blending the hot dal with a hand blender for about 5-10 seconds before you add the vegetables.

HINT (CURRY LEAF): is a staple in many South Indian dishes. Curry leaf is known to support the liver, balance blood sugar and help the digestive system clean out unwanted particles. Indian groceries often have fresh curry leaves in them and you can freeze the leaves if you buy more than you can use immediately. If you live in a warm climate, I recommend growing curry leaves for yourself.