Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Split mung dal | 230 g | Sweet, Astringent · Cooling |
 Carrot, diced | 240 g | Sweet, Bitter · Heating |
 Fennel seeds | 3 g | Sweet, Pungent, Bitter · Cooling |
 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 diced carrot, fennel seeds 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)
Carrot 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 Carrot Mung Dal
| Nutrient | Per 100g | Per Serving (1 serving (414g)) |
|---|---|---|
| Energy (Calories) | 66 kcal | 273 kcal |
| Protein | 3.5 g | 14.7 g |
| Total Carbohydrates | 10.4 g | 43.2 g |
| Dietary Fiber | 2.8 g | 11.6 g |
| Total Sugars | 1.6 g | 6.7 g |
| Total Fat | 1.4 g | 5.6 g |
| Calcium | 30.0 mg | 124.2 mg |
| Iron | 1.24 mg | 5.15 mg |
| Magnesium | 30.6 mg | 127.0 mg |
| Phosphorus | 58.6 mg | 242.8 mg |
| Potassium | 231 mg | 956 mg |
| Sodium | 132 mg | 549 mg |
| Zinc | 0.44 mg | 1.82 mg |
| Copper | 0.15 mg | 0.62 mg |
| Manganese | 0.21 mg | 0.87 mg |
| Selenium | 1.2 µg | 4.9 µg |
| Vitamin C | 1.6 mg | 6.6 mg |
| Vitamin A (RAE) | 131.0 µg | 542.9 µg |
| Vitamin E | 0.21 mg | 0.89 mg |
| Vitamin K | 3.3 µg | 13.6 µg |
| Thiamin (Vitamin B1) | 0.10 mg | 0.41 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.18 mg |
| Niacin (Vitamin B3) | 0.48 mg | 1.99 mg |
| Vitamin B6 | 0.08 mg | 0.31 mg |
| Folate (DFE) | 89.5 µg | 371.1 µg |
| Choline | 15.3 mg | 63.5 mg |
