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Coconut dal

Another variation on a theme... this coconut dal is great for all doshas, is nutritious and most-importantly, delicious. Mung beans are the easiest pulse to digest (and least wind-forming) and is good for all doshas.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main
Cuisine Indian


  • 1 1/2 cups yellow mung beans
  • 4 1/2 cups vegetable stock or water
  • 1 tsp + 1 tsp turmeric
  • 1 tsp salt
  • 2 tbsp ghee/coconut oil
  • 2 cups diced onions
  • 1 garlic clove chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1 cup coconut milk


  • Cook the mung beans, salt and 1 tsp turmeric in the stock or water in a large pot. Drain but keep the liquid.
  • Fry off the onions, garlic and the rest of the spices in the coconut oil until the onions are golden brown. Stir continuously.
  • Mixed the drained mung beans with the fried spices and reheat gently.
  • When hot, stir in the coconut milk. If it is too dry, add some of the reserved liquid.
  • Serve with easy-cook brown rice, basmati rice, spelt naan or spelt chapatti.