Mung dal

Gentle, grounding, and high in plant protein

Mung Dal: Light and tridoshic

This mung bean soup is mild, protein-rich, and easy to digest. A classic in Ayurvedic cooking, it offers gentle nourishment and supports all three doshas year-round.

Serves: 4

Ingredients:

• 1½ cups split mung beans (soaked 24 hours, rinsed)
• 6 cups water
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 inch fresh grated ginger
• 2 tbsp ghee (or coconut oil)
• ½ tsp Himalayan salt
• ½ tsp finely ground black pepper
• 4 tbsp chopped fresh cilantro

Instructions:

1. Bring 6 cups of water to a boil. Add mung beans and simmer on medium until soft, stirring occasionally.
2. In a separate pan, heat ghee and sauté the spices for 1 – 2 minutes.
3. Once beans are soft, add the spice mixture to the dal and stir well.
4. Cook for 5 more minutes, then remove from heat. Stir in salt and cilantro.
5. Cover and let sit for 5 – 10 minutes before serving.

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