This comes from Dr. Lad’s cookbook, Ayurvedic Cooking for Self-Healing. He states that it is tridosha shamana (pacifying) and that because of the Ushna virya of toor dal (warming quality), those experiencing increased Pitta or Ushna (heat) guna should use less frequently.
Dr. Lad's Tur Dal Soup #2
Tridosha shamana (pacifying
Ushna virya (warming)
Wash the tur dal two times
Put dal and half the water in a pot. Add the turmeric. Cook for about 30 to 45 minutes, over medium heat. Stir occasionally to keep it from sticking
After 30 to 45 minutes add the rest of the water and continue cooking until it is tender and broken apart--about 50 to 60 minutes more.
Alternatively, you can add the dal, turmeric and all of the water to to a crock pot and cook on high for about 4 to 6 hours, or low for about 8 hours.
In a small sauce pan, melt the ghee (you can use oil or coconut oil but they do not have the same properties as ghee) over medium heat. When the ghee shimmers and you can smell it, remove from heat and add the mustard seeds, they might sizzle and pop. Add the cumin seeds and then the hing and curry leaves. When the cumin is golden brown, remove from heat and add to the cooked dal. This process happens rapidly so have everything ready.
Pour the ghee and spices into the cooked beans and stir well. Let the mixture simmer for a few minutes and then add the rest of the spices plus the salt.
If you've cooked the beans in a crockpot, then use a larger soup pot to melt the ghee and fry the mustard and cumin seeds, hing and curry leaves. When the cumin turns golden brown, carefully pour the cooked tur dal into this soup pot. Be careful to avoid the steam and sizzle when the dal and liquid hit the ghee. Then add the rest of the spices, simmer for a few minutes and add the salt.
Enjoy over rice or other cooked grain. It's also good with rotis or tortillas.