Classical Ayurvedic Profile & Preparation
The convalescent's dal — split and skinned mudga is the most digestible protein in the Ayurvedic kitchen, the heart of kitchari and every recovery diet.
Traditional Preparation (Samskara)
Cooked soft with turmeric and finished with ghee-cumin tadka; thinned to yusha for the weakest digestion.
Classical Provenance: Charaka Samhita (mudga yusha); kitchari tradition.
Synergistic Combinations (Samyoga)
- with rice and ghee as kitchari
- thin mung soup (yusha) for the sick
- tempered dal with cumin and ginger
Contraindications & Viruddha Āhāra (Food Incompatibilities)
Well tolerated in normal culinary amounts.
Verified USDA Nutrition Facts for Split mung dal
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/4 cup dry (50g):
| Nutrient | Per 100g | Per Serving (1/4 cup dry) |
|---|---|---|
| Energy (Calories) | 326 kcal | 163 kcal |
| Protein | 23.9 g | 11.9 g |
| Total Carbohydrates | 52.6 g | 26.3 g |
| Dietary Fiber | 9.4 g | 4.7 g |
| Total Sugars | 0.9 g | 0.5 g |
| Total Fat | 1.4 g | 0.7 g |
| Calcium | 43.1 mg | 21.6 mg |
| Iron | 3.93 mg | 1.97 mg |
| Magnesium | 155.0 mg | 77.5 mg |
| Phosphorus | 416.0 mg | 208.0 mg |
| Potassium | 1268 mg | 634 mg |
| Sodium | 10 mg | 5 mg |
| Zinc | 2.49 mg | 1.25 mg |
| Copper | 0.97 mg | 0.48 mg |
| Manganese | 0.98 mg | 0.49 mg |
| Selenium | 50.1 µg | 25.1 µg |
| Vitamin C | 0 mg | 0 mg |
| Vitamin A (RAE) | 122.0 µg | 61.0 µg |
| Vitamin E | 0.23 mg | 0.12 mg |
| Vitamin K | 8.3 µg | 4.2 µg |
| Thiamin (Vitamin B1) | 0.35 mg | 0.17 mg |
| Riboflavin (Vitamin B2) | 0.12 mg | 0.06 mg |
| Niacin (Vitamin B3) | 1.84 mg | 0.92 mg |
| Vitamin B6 | 0.19 mg | 0.10 mg |
