Oct 14

Turmeric Coconut Yellow Dal Soup

Turmeric Coconut Yellow Dal Soup

Once we start to feel a general sense of slightly cooler weather in Phoenix, it’s funny because 90° can feel chilly. Once the fall season starts, I find myself craving warm soups. Turmeric Coconut Yellow Dal Soup is one of those soups that can nourish me throughout the day. And here in Phoenix, the fall season has large temperature fluctuations throughout the day that soup seems to help me with. 

I’m just finishing up teaching an introductory Ayurvedic course to physicians. It’s been one of the most rewarding journeys of my professional career, and I’m deeply grateful for everyone who signed up for the course and participated. I’ve learned so much about the art and science of Ayurveda.  Learn more about my teacher, Dr. Vasant Lad here.

Weekly Ayurvedic Cooking Classes

Every week during the course we had a cooking class. We tried lots of different recipes and principles from Ayurvedic cooking. This soup was probably one of my favorites. Though, generally, I don’t play favorites in the kitchen.

I jumped right in to make this again quickly after we had made it for class, and it was just as good the following time. It’s a version of kitchari that has a slightly different flavor profile and includes coconut milk, which gives a beautiful flavor. Though it’s not quite the same principles as eating kitchari, this Turmeric Coconut Yellow Dal Soup does nourish our digestive fire or Agni. 

Reason to Season

Turmeric, cumin, coriander, fennel, and saffron are the spice base for this soup. It’s OK to leave out the saffron, though, with its a wonderfully distinct flavor; if you can even add a few petals, that would be good.

People talk about adding spices to an oil base to bring the flavor out. This may be true; however, I have been cutting back on high heat cooking with oil. This recipe allows all the spices to be placed in the slow cooker and blend in nicely over 30- 45 minutes and yields a flavorful and delicious soup that can last for several days. You can vary the taste profile by adding different sauces, chutneys, or by the side dishes you serve with it. 

I welcome you to enjoy what may be a new staple in your diet.

Catch the replay of the live demo here and join me on FB every week for live cooking demos.

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5 from 1 vote

Turmeric Coconut Yellow Dal Soup

Prep for this soup in less than 10 minutes. The base of this is yellow mung dal, basmati rice, and fresh veggies. All elements that nourish our digestive tract. With coconut milk and extra spices, it is a variation of the well known Ayurvedic dish called Kitchari which is often used for "resetting" the digestive tract. This soup keeps nicely for several days and can be easily reheated when everyone needs to eat.
Prep Time10 mins
Course: dinner
Cuisine: Indian
Keyword: autumnsoups, healthy, plantbased, Vegan
Servings: 4
Serving Size:


  • 1 cup yellow mung daal
  • 1/4 cup basmati rice
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tsp. fennel powder
  • 2 tsp. turmeric powder
  • 3-5 saffron strands ok to omit
  • 1 tbsp. fresh grated ginger
  • 1/2 cup fresh sliced leek
  • 1 cup fresh squash /zucchini
  • ½ cup thinly sliced carrots
  • 1 cup fresh greens (kale/bok choy, etc)
  • ½ cup celery
  • 1 Quart (4 cups) Veggie Stock
  • 16 oz can light coconut milk
  • 1 tbsp soy sauce/braggs liquid aminos
  • 1/2 tsp black pepper
  • pink salt to your taste
  • Juice of one lime (added at the end)


  • Put everything except cilantro/sprouts AND coconut milk into a slow cooker/instapot on med/hi heat for 1 hour.
  • In the last 10 minutes add the coconut milk at a lower heat to prevent from curdling.
  • As you serve, add approx. 1/1 – 1 tsp fresh squeezed lime juice per bowl.
  • Garnish with fresh cilantro/sprouts /hemp seeds/sesame seeds/toasted cumin as a garnish

Check out my full page of resources to equip your kitchen. 

Dr. Siri Chand 


May your time with the plants be nourishing!

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