Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Split mung dal | 225 g | Sweet, Astringent · Cooling |
 Cabbage, finely sliced | 260 g | Sweet, Astringent · Cooling |
 Asafoetida | 0.5 g | Pungent · Heating |
 Ghee | 18 g | Sweet · Cooling |
 Cumin seeds | 4 g | Pungent, Bitter · Heating |
 Turmeric | 2 g | Bitter, Pungent, Astringent · Heating |
 Fresh ginger, grated | 6 g | Pungent · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1150 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the mung dal; soak for 25 minutes and drain.
- Simmer the pulse with turmeric and the finely sliced cabbage, asafoetida in the measured water until tender enough to mash easily.
- Warm the ghee separately; let the cumin crackle, then stir in the ginger.
- Fold the tempering into the cooked dal, add the rock salt, and simmer uncovered for five minutes.
- Adjust to a ladleable consistency by stirring well, then rest covered briefly before serving.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (regional Indian dal tradition)
Cabbage Mung Dal balances a thoroughly cooked pulse with a restrained aromatic tempering. Vata: serve moist with ghee. Pitta: reduce ginger and use coriander seed. Kapha: reduce fat and add black pepper if suitable.
USDA Nutrition Facts for Cabbage Mung Dal
| Nutrient | Per 100g | Per Serving (1 serving (417g)) |
|---|---|---|
| Energy (Calories) | 62 kcal | 258 kcal |
| Protein | 3.5 g | 14.5 g |
| Total Carbohydrates | 9.6 g | 40.1 g |
| Dietary Fiber | 2.6 g | 11.0 g |
| Total Sugars | 1.4 g | 5.9 g |
| Total Fat | 1.3 g | 5.4 g |
| Calcium | 28.9 mg | 120.6 mg |
| Iron | 1.21 mg | 5.06 mg |
| Magnesium | 29.4 mg | 122.6 mg |
| Phosphorus | 55.3 mg | 230.8 mg |
| Potassium | 203 mg | 848 mg |
| Sodium | 124 mg | 518 mg |
| Zinc | 0.42 mg | 1.73 mg |
| Copper | 0.14 mg | 0.59 mg |
| Manganese | 0.20 mg | 0.82 mg |
| Selenium | 1.2 µg | 4.9 µg |
| Vitamin C | 6.4 mg | 26.6 mg |
| Vitamin A (RAE) | 10.8 µg | 45.1 µg |
| Vitamin E | 0.15 mg | 0.61 mg |
| Vitamin K | 13.2 µg | 55.0 µg |
| Thiamin (Vitamin B1) | 0.09 mg | 0.40 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.16 mg |
| Niacin (Vitamin B3) | 0.36 mg | 1.48 mg |
| Vitamin B6 | 0.07 mg | 0.30 mg |
| Folate (DFE) | 91.0 µg | 379.9 µg |
| Choline | 15.3 mg | 64.0 mg |
