Ayurvedic Mung Dhal Recipe

Ayurvedic Mung Dhal Recipe

These cold nights are made for one pot wonders!


Recipe and words below curtesy of Nadra_Shah who aims to support mental wellbeing through nourishing food. Nadra is a graduate from the Ballymaloe Cookery School in Ireland, and is a registered Nutritional Advisor with the Naturopathic Nutrition Association (NNA).


How much thought do you put into your daily habits?

Are you mindful of your routine, or are you more 'eye on the prize' kinda peeps? Making that gym class or living through the afternoon slump is a win? That’s most of us then!

In Ayurveda your daily lifestyle is very much part of balancing your health so rather than zoning in on particular foods or movement it focuses on how our daily approach can empower us to live to our fullest. Personally I find when I incorporate even two or three (on a good day) of the below list into my day I seem to focus less on the not/can’t and in doing so naturally make better choices and make more space in my day.

Starting the day with a hot lemon and ginger is now a daily ritual and makes me feel quite smug that I’m supporting my digestion. Small wins people small wins. I’m also often in bed at 10pm but I think that says more about my rock n roll social life.

1. Wake before sunrise

2. Hydrate & Eliminate

3. Mediate

4. Eat breakfast before 8am

5. Brush teeth after each meal
6. Take a short walk 15 minutes after eating
7. Eat in silence
8. Eat slowly and mindfully
9. Fast one day a week
10. Go to bed at 10pm

For eating slowly and mindfully, you can't go wrong with a delicious Mung Dhal".


Ayurvedic Mung Dhal

Serves 2


75g split mung dahl (yellow are easier to digest) for added digestive benefits soak overnight or rinse well before cooking

600ml water
2 teaspoons ghee or coconut oil
2 teaspoons of a spice blend suitable for you - if you are unsure then a mix of turmeric, ginger, cumin, mustard seeds and coriander seeds/dried (1/4 teaspoon of each)


If aiding your digestion is key for you, try: cumin, asafoetida, salt, ginger and black pepper (plus turmeric and a pinch of fennel)


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How To Make The Mung Dhal:
1. Gently toast the dhal dry in a pan for 3 to 4 minutes.
2. Meanwhile boil a kettle. Add the water to dahl, and stir briefly.
3. Cook about 20 minutes, until the dahl is tender.
4. Season with salt & pepper.
5. Heat the ghee or (coconut oil if vegan) and your spices and stir until they start to pop and you smell the spices.
6. Pour over dahl, stir once, and cover immediately.
7. Let it stand covered for 5 minutes to absorb.
8. Cover with chopped coriander and serve!
You can be so experimental with Dhal and use spices that you like or suit your individual constitution.
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