Simple Moong Daltridoshic

Name: Simple Moong 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 cups water; 1/2 tsp ground turmeric; 1 tbsp ghee; 1 tsp cumin seeds; handful fresh cilantro

Everyday split-mung dal with turmeric and a cumin-ghee tempering — the most digestible legume dish in the Ayurvedic kitchen.

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

reduces Vatareduces Pittareduces Kapha

Tastes: sweet, astringent, pungent. Qualities: warm, light, moist. vegetarian · gluten-free

Ingredients

3/4 cup split yellow mung dal
3 cups water
1/2 tsp ground turmeric
1 tbsp ghee
1 tsp cumin seeds
handful fresh cilantro

Method

Rinse the dal; simmer with water and turmeric 25 minutes until soft.
Whisk briefly to a creamy texture.
Sizzle cumin in ghee and pour over the dal; salt and finish with cilantro.

Agni note. Mung is the one legume classical texts recommend for every constitution — protein without the gas of heavier beans.

Substitutions

coconut oil for ghee — dairy-free, more cooling

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.