Classical Ayurvedic Profile & Preparation
Mung dal tadka is a traditional Ayurvedic preparation valued for its sweet, astringent, pungent taste and neutral potency.
Traditional Preparation (Samskara)
Soft-cooked split mung finished with a ghee tempering of cumin, hing and ginger — the everyday tridoshic dal.
Classical Provenance: Household tradition on classical mudga base.
Synergistic Combinations (Samyoga)
- with rice or roti
- ghee-cumin-hing tempering
Contraindications & Viruddha Āhāra (Food Incompatibilities)
Well tolerated in normal culinary amounts.
Verified USDA Nutrition Facts for Mung dal tadka
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup (200g):
| Nutrient | Per 100g | Per Serving (1 cup) |
|---|---|---|
| Energy (Calories) | 81 kcal | 161 kcal |
| Protein | 4.6 g | 9.2 g |
| Total Carbohydrates | 10.4 g | 20.8 g |
| Dietary Fiber | 1.9 g | 3.7 g |
| Total Sugars | 0.2 g | 0.4 g |
| Total Fat | 2.2 g | 4.4 g |
| Calcium | 12.8 mg | 25.6 mg |
| Iron | 1.14 mg | 2.28 mg |
| Magnesium | 31.5 mg | 63.1 mg |
| Phosphorus | 81.2 mg | 162.4 mg |
| Potassium | 255 mg | 509 mg |
| Sodium | 245 mg | 490 mg |
| Zinc | 0.50 mg | 1.00 mg |
| Copper | 0.19 mg | 0.38 mg |
| Manganese | 0.25 mg | 0.50 mg |
| Selenium | 9.4 µg | 18.9 µg |
| Vitamin C | 0.08 mg | 0.2 mg |
| Vitamin A (RAE) | 38.9 µg | 77.7 µg |
| Vitamin E | 0.13 mg | 0.26 mg |
| Vitamin K | 1.8 µg | 3.5 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.14 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.05 mg |
| Niacin (Vitamin B3) | 0.37 mg | 0.75 mg |
| Vitamin B6 | 0.04 mg | 0.08 mg |
| Folate (DFE) | 0.2 µg | 0.4 µg |
| Choline | 0.9 mg | 1.8 mg |
