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Mung dal

This classic dal is a fantastically tasty vegetarian dish which, when served with wholegrains (e.g. brown rice) or dairy, provides a full protein meal. It is a simple recipe to prepare and easy to digest. Mung beans are the easiest pulse to digest (and least wind-forming) and is good for all doshas. If you need to watch your pitta, omit the garlic.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 6 servings


  • 1 cup yellow mung dal washed
  • 3 cups water
  • 4 tsp ghee/coconut oil
  • ½ onion
  • 2-3 cloves garlic
  • ½ inch (2 tsp) fresh ginger
  • ¼ tsp turmeric
  • ½ tsp cumin powder/crushed seeds
  • ¼ tsp salt or to taste
  • Spinach/ leafy greens/ courgette


  • Boil mung dal and water until beans all soft and mushy.
  • In separate frying pan, heat ghee and add onion. Fry on low-medium heat until brown.
  • Add crushed/sliced garlic and ginger, fry for a minute then add a little water.
  • Add turmeric, cumin and salt and cook for a little while longer to release the flavours. Add spinach/ leafy greens/ corguettes and cook until just tender.
  • Add this mixture to the dal, cook for a few more minutes.
  • Serve with easy-cook brown rice, spelt naan or spelt chapatti.