As we move into vata season, simple soups and stews are some of the most nourishing foods we can choose, and are especially beneficial for evenings where we have dinner a bit on the later side. If you've been on a retreat with me this year, chances are you've had this soup. I absolutely fell in love with it after stumbling upon it on A Brown Table. The creator of this stellar foodie site, Nik Sharma, has given me permission to share my adaptation of the recipe here and I hope you'll enjoy it as much as I have. The mung beans in this dish are detoxifying, while tahini adds rejuvenative qualities to the this easy soup, which is a meal in itself.

2 Tablespoons ghee (or coconut oil for vegan option)
2-3 cloves garlic, finely minced
1/4 teaspoon dried red chile flakes (I like using Aleppo chile)
Pinch of hing (asafoetida), optional
2 cups split yellow mung beans (moong dal), rinsed and drained*
6 cups vegetable broth or water
2 Tablespoons tahini
1/3 c. chopped dill, plus extra for garnish
Juice of one lime
1 teaspoon salt

Heat ghee in a soup pot over medium-high flame. Add the garlic and chile flakes, along with the hing (if using), and stir constantly for about 30-45 seconds, or until fragrant. Add the drained mung beans and vegetable broth. Bring to a boil, then reduce heat to a low simmer. Cook soup 30-40 minutes, until beans are soft and soup is starting to thicken, stirring occasionally. You can add a bit more water if needed if the soup gets thicker than you desire.

Stir in the tahini, dill, lime juice and salt. Cook another 5 minutes, then taste and adjust salt if needed. Serve individual portions topped with extra chopped dill.

* Note: The consistency of the soup will not be correct if you use whole green mung beans.