Green Moong Dhal

Green Moong Dhal is high in protein and again is good for every dosha but not all the time can be a little Vata aggravating. This is a little harder to digest than split yellow moong dhal. This is more of a lunchtime dhal option which is super tasty and nourishing enjoyed with rice and vegetables.

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Doshic Effect

VATTA

Aggravating

PITTA

Balancing

KAPHA

Balancing

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Green Moong Dal

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Serves: 21x2x3x4x5x

Prep time: 1 HourCook time: 40 HourTotal time: 41 Hour

Green Moong Dhal is high in protein and again is good for every dosha but not all the time can be a little Vata aggravating. This is a little harder to digest than split yellow moong dhal. This is more of a lunch time dhal option which is super tasty and nourishing enjoyed with rice and vegetables.

IngredientsUSMetric

• 1/2 cup of whole green moong dal
• 4 cups of water
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• pinch of black pepper
• 1/2 teaspoon salt
• lemon to taste
• fresh coriander to garnish

Tadka (Spice Tempering)

• 1 tablespoon ghee
• 1/3 cup leek finely sliced
• 1 tablespoon fresh ginger root
• 1/2 teaspoon fennel seeds
• 1/8 teaspoon fenugreek seeds
• 5 fresh curry leaves
• pinch of asafoetida/hing

Instructions

1. Soak the moong for 2 hours. After soaking rinse the moong until water is clear.
2. Put the moong in a medium saucepan with 4 cups of water. Bring to the boil, then reduce the heat to medium low, and simmer slowly for 30-35 minutes until the dal has reached creamy texture. You may need to add water as you go, depending on desired consistency.
3. Once dal is cooked, remove from the heat and add in all the powder spices, pepper, salt, lemon. Stir well and set aside.
4. Heat the ghee in a sauté pan on medium heat. Add fennel and fenugreek seeds, cook for 30 seconds. Stir in the leek, ginger, and hing sauté until slightly golden. Add in the curry leaves, wait for them to pop. Add this tadka to the dal and mix well. Allow to sit for 5-10 minutes. Serve warm with fresh coriander, lemon juice and enjoy with any side or grain of your choice.
5. In order to provide the most energy to your body, dal should be made the day that you wish to eat it and served hot. If traveling or on the go, is best kept in a thermos to keep it yummy and warm!

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