Yellow Mung Dal
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This simple mung dal is a soothing meal made from split yellow mung beans, mild spices, and ghee. Especially beneficial for digestive discomfort or dosha imbalance, it provides both lightness and strength. Quick to prepare, very digestible, and easily adaptable.
Soaking time: 2–4 hrs (optional) / Cooking time: 25 min / Preparation time: 15 min
Cook the dal very soft, use more ghee, and season with cinnamon and fennel. Cook the ginger rather than using it raw.
Use less ginger, skip the hing, and prefer coriander seeds and turmeric. Optionally top with a bit of coconut milk.
Add chili, black pepper, fresh ginger, and mustard seeds. Use less ghee.
Ingredients
150 g split yellow mung dal
600 ml water
1 tsp ghee
1 tsp cumin seeds
1 small piece of ginger (approx. 1 cm), finely grated
1/2 tsp turmeric
1 pinch asafoetida (hing)
Salt to taste
Fresh coriander for garnish (optional)
Preparation
Soak the mung dal for 2–4 hours (optional), then rinse thoroughly.
Bring to a boil with 600 ml water in a pot, skim off foam, then simmer gently with turmeric, hing, and a little salt for 25 minutes.
In a small pan, heat ghee and roast the cumin seeds and ginger until fragrant.
Add the spice-ghee mixture to the dal and stir well.
Taste and garnish with fresh coriander if desired.
Serve with basmati rice or as part of an Ayurvedic thali. Also suitable as a light evening meal.
LEGUMES