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Mung Dal

Posted by Shannon Chappelle on

Mung Dal

 Warming, nourishing and gentle way to detox.

Mung beans are a real beauty food! They are high in protein, rich in fiber, magnesium, calcium, B vitamin, and folate. Meshed with some Indian spices creates a healthy fuel filled dish. 

Mung Dal is a traditional Ayurvedic dish that is extremely easy to digest.  When detoxifying we often focus on raw foods, such as green juices and smoothies. Which are highly beneficial because of their abundance of living enzymes, especially if the ingredients are locally sourced and in season. 


However, in the midst of Winter or Fall, it is also important to get your nourishment from something warm. It can feel good to curl up and have a bowl of homemade soup or stew. This is an excellent choice for something warm and healthy. This dish is excellent for all seasons.


For cleansing purposes the soupier the better. This Dal can also be combined with a traditional basmati rice to make it a complete protein. This is optional, I love this Dal all on its own. It is delicious!



Makes 4 servings or more


1 cup of green mung beans

8-10 cups of water

2 Tablespoons of ghee (Clarified butter) or Coconut Oil 

1 Teaspoon of mustard seed

½ Teaspoon of ground cumin

½ Teaspoon of cumin seeds

4 Tablespoons of chopped fresh cilantro

2 Teaspoons of finely chopped minced garlic (or more)

2 Teaspoons of finely chopped ginger

1 teaspoon of turmeric

Himalayan Sea Salt to taste

3-4 Tablespoons of fresh lemon juice

2 tablespoons of finely chopped fresh bell pepper


Wash the beans and soak overnight. Bring the water to a  boil in a large pot and boil the beans for 15 minutes. Reduce heat and simmer 1 hour.


In a small skillet, heat the ghee over medium heat. Add the ground cumin,  cumin seeds, and mustard seeds. Let the spices sizzle for a few seconds, then stir in the ginger and garlic to ghee and spices. Cook for two to three minutes and then pour over the beans. Add all of the remaining ingredients and heat through and serve. 


Cooking tip: You can always increase the measurement of spices and herbs to your liking. I'm usually quite generous. Adding fresh lemon juice on top just before serving is a nice touch too!




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