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Yellow Mung Dal
2026 August 11
Ingredients for 4 people
- 250 g mung dal (split, peeled mung beans)
- 2 pinches of asafoetida
- 1 tsp black mustard seeds
- 2 tsp raw cane sugar
- 2 tsp fresh ginger root
- 900 ml water or vegetable stock
- 3 cm cinnamon stick
- a little grated lemon zest and lemon juice
Preparation
Wash the split, peeled mung beans and drain in a sieve.
Heat the ghee or coconut oil in a saucepan and gently roast the mustard seeds until they start to pop. Remove the saucepan from the heat and add the sugar, finely chopped ginger, cinnamon and bay leaves. Roast until fragrant. Now add the mung beans and the remaining spices and gently roast the mixture again until fragrant. Pour in the water or vegetable stock. Bring to the boil vigorously, then cover the pan and leave to simmer gently for about 25 minutes. Stir in the cream or coconut milk, lemon juice and zest. Season to taste with salt and pepper and sprinkle with fresh parsley.
Dosha Tip:
To reduce Kapha, add a little extra pepper and use only 1 tbsp of coconut oil, but no coconut milk or whipping cream. To reduce Pitta, omit the black mustard seeds and use only a small amount of lemon juice.
