Cooling Coriander–Coconut Dal

Name: Cooling Coriander–Coconut Dal
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3 servings
Cuisine: indian
Ingredients: 3/4 cup split yellow mung dal; 3 tbsp grated coconut; 2 tsp ground coriander; 1/2 tsp fennel seeds; 2 tsp coconut oil; 3 cups water; 1 tsp lime juice

Moong dal cooked mild and finished with coconut, coriander, and lime — a Pitta-calming lunch without chilli or sourness.

Lunch · 35 min (5 prep, 30 cook) · serves 3 · indian · best in summer

neutral for Vatareduces Pittaneutral for Kapha

Tastes: sweet, astringent, bitter. Qualities: cool, light, moist. vegan · gluten-free

Ingredients

3/4 cup split yellow mung dal
3 tbsp grated coconut
2 tsp ground coriander
1/2 tsp fennel seeds
2 tsp coconut oil
3 cups water
1 tsp lime juice

Method

Simmer dal in water with coriander until soft, about 25 minutes.
Warm coconut oil, briefly toast fennel, stir in grated coconut for 30 seconds.
Fold the tempering into the dal, add lime and salt, garnish with cilantro.

Agni note. Fennel and coriander support digestion without heating — the Pitta-safe spice strategy.

Classical references: Charaka Samhita — Sutrasthana 27 — Annapanavidhi (ingredient properties) · Charaka Samhita — Sutrasthana 26 — Viruddha ahara (combining rules) · Lad Textbook Of Ayurveda — Modern kitchen adaptation

Source: AyurVeda Companion editorial. pending provider validation

Educational Ayurvedic cooking guidance, not medical advice. If you are managing a diagnosed condition, are pregnant, or take medication that interacts with food, check with your clinician first.