‘When we eat Sattvic food, it gives us inner clarity, determination and peace’
This split yellow moong dal recipe is a celebration of simplicity, balance, and mindful nourishment. In Ayurveda, moong dal is prized for being light, easy to digest, and deeply restorative, making it suitable for all constitutions.
When slow-cooked and paired with gentle digestive spices such as cumin, coriander, ginger, and turmeric, it supports healthy digestion while calming the nervous system.
Prepared in a sattvic way—without heaviness, excess heat, or overstimulation—this dish nourishes the body while promoting clarity, grounding, and inner ease. Each ingredient is chosen with intention to honor the digestive fire (Agni) and encourage absorption, making this dal ideal for cleansing, healing, or everyday comfort.
Enjoy this bowl of moong dal as a reminder that food can be both medicine and meditation—simple, sustaining, and deeply supportive of well-being.
Ingredients:
Yield: 4 cups
- 1 tbsp ghee
- 1 cup yellow split mung beans
- 1 tbsp. fresh ginger, finely chopped
- ½ tsp. turmeric
- ½ tsp. cumin
- ½ tsp. coriander
- 4-6 cups water
- Handful of fresh coriander (optional)
- Sea salt to taste
Method
- Rinse dal and pour out the water, repeat until water goes clear. Place to the side.
- Heat a small pot to a medium-heat and melt the ghee
- Add ginger, turmeric, cumin and coriander. Cook and stir till you smell the ginger, c. 2-3 minutes
- Add the mung beans and 4 cups of water, bring to the boil and then down to a simmer. Cook for c. 20 minutes until the beans are soft. Add more water if the dal gets too thick, whisk at the end to get a smooth consistency
- Add sea salt (I like fine Himalayan pink salt) and added ¾ tsp and chopped fresh coriander
