Detox Dal: Ayurvedic Winter Soup For Cleansing

Have you been holiday stressing again? Try this super grounding soup recipe that’s surprisingly filling!

The Ayurveda Experience January 13, 2017

December can be the hardest month, in general, with all the stress of the holidays and the pressure of the year ending all combined together, as it can put a pin on your plans, from meals to work to social life.

But not anymore! To cozy up this season, to bring more delight and fun to your days, and to enjoy sitting some quiet time in the evenings more, we’ve brought you a super-special hot Ayurvedic soup that’s perfect for this holiday season!

This simple enriching soup has been our favorite so far and it’s best to support your slow, mindful days of hope filled with more peace.

What’s more - this nourishing soup recipe is vegan, easy to digest, easy to make and easy to love.

Made with just 3 basic ingredients: split mung bean, carrots and chard, it’s easy, as this holiday season should be!

Be sure your mung beans are split, otherwise it will require soaking and a longer cooking time, and frankly it just never tastes as good. You can easily find them at any good Asian or Indian grocery store.


Detox Dal


  • 1 Tbsp ghee (be generous) 
  • 1 onion, chopped 
  • 2 cloves garlic, chopped 
  • 1 Tbsp Vata spice mixture (see below) 
  • 1 tsp ginger powder 
  • 1 tsp curry powder (optional, depending on taste) 
  • 1 cup split mung beans, rinsed and drained 
  • 4 cups vegetable broth 
  • 2 bay leaves 
  • 4 small to medium sized carrots, cut into bite-sized pieces (optional) 
  • 1 bunch chard, rinsed and loosely chopped (optional, depending on taste) 
  • 1 cup water 
  • 1 Tbsp white miso (optional) 
  • Seasoning: gluten-free tamari or shoyu, extra virgin olive oil, fresh cracked black pepper (optional, depending on taste) 
  • Garnishing (optional): scallions, pumpkin seeds, sunflower seeds, sesame seeds, cilantro, sage leaves 


  1. Melt the ghee over a medium flame. 
  2. Sweat the onions, then add the chopped garlic and give it a swirl. 
  3. Add the spices and swirl again, now for about a minute. 
  4. Stir in the mung beans, turn the heat to high and slowly pour in the vegetable broth. 
  5. Add the bay leaves. Bring it to a boil, cover and reduce heat. 
  6. Allow it to gently boil for about 25 minutes. Add the carrots. Stir and check your liquid levels. It might need another cup of water. If so, add it now. 
  7. Cook for another 15 minutes then add the chard. Let it sit on top of the soup to steam. Cook until it wilts, about 5-10 more minutes. Stir the chard into the soup. Taste to check if the beans are cooked through. They will be soft if they are done. 
  8. When the beans are done, turn off the heat. Remove the bay leaves. Stir in the miso and mix well. 
  9. Ladle the soup into bowls. Season with tamari or shoyu and a generous splash of olive oil. Sprinkle with cilantro, chopped scallions, roasted seeds and optionally, a toasted sage leaf. 

Vata Spice Mixture


  • 2 tablespoons whole fennel seeds 
  • 1 tablespoon whole coriander seeds 
  • 1 tablespoon whole cumin seeds 
  • 1 tablespoon ground turmeric 
  • 1 tablespoon dried basil 
  • 2 teaspoons powdered ginger 
  • 2 teaspoons salt 

Mix all these ingredients in a blender until it resembles a powdery texture. Store it in an air-tight container to ensure that it stays fresh. Use it within a month. 

Remember that this mixture is quite potent and so used it sparingly. 

Experimenting with a wide variety of new and exotic spices can really help level up your holiday meal planning and can kindle your overall digestive strength too. 

Happy Holidays!

Images via Laura Plumb and


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