* If you can’t find split mung beans, then you can use whole. but whole beans must be soaked 8 hours or overnight.
Melt your ghee or coconut oil over a medium flame. Sweat the onions, then add the garlic and stir. Add your spices and swirl the pot. Allow the spices to sizzle for a moment, then stir in the mung beans. Turn the heat to high. Pour in the vegetable broth. Add the bay leaves. Bring it to a boil, cover and reduce heat.
Allow the dal to simmer for about 30 minutes. Add the carrots and celery, leaves and all. Stir, and check your liquid levels. It might need another cup of water.
Cook for another 15 minutes and add the leafy greens. Let it sit on top of the soup to steam. Cook the dal until the greens wilts, about 5-10 more minutes.
Taste to check if the beans are cooked through. They will be soft if they are done. When the beans are done, turn off the heat. Remove the bay leaves. Stir in the miso, and mix in well.
Ladle the soup into bowls. Season with tamari or shoyu, and sprinkle with cilantro, chives, roasted seeds, and/or, optionally, a toasted sage leaf.
Vegan/Vegetarian/DF
Adapted from “Autumn Cleanse”
