- 1/2 bag green split peas
- kapha churna
- A couple of handfuls of barley or roasted buckwheat
- broth or stock or water
Soak beans several hours or overnight first, rinsing often.
Sauté kapha churna (see note below) in a little ghee, add onion, garlic, and carrots and sauté a little longer.
Add 1⁄2 bag green split peas and a couple handfuls of barley or roasted buckwheat. Cover with approximately 1” of broth or stock or water and simmer for 1 to 2 hours.
You can get kapha churna from here (my ayurvedic doctor who is in my resources, Ayurvedic Wellness Center – Dr. Shekhar Annambhotla.).