Dals are great way to get protein in your diet, and are easy to digest and easy to make. They are delicious served over rice or other cooked grains, or with flatbreads. I also like to eat them plain, like soup. This dal has the benefit of being tridoshic, meaning it is appropriate for all Ayurvedic constitutions, with the properly selected condiments. According to the cookbook, the addition of something sour/acidic (like lemon juice) in the early phase of cooking dals helps to stimulate digestive fire. Since I can't eat citrus, I fell back on vitamin C crystals dissolved in water. Another option is amchoor, a dried mango powder. In some areas of India, tamarind is also used. Use whatever option works best for you!
MUNG DAL WITH CARROTS AND SUMMER SQUASH, SLOW-COOKER STYLE
2 c split mung beans
Soak mung beans 4-6 hours. Drain and rinse.