Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Split mung dal | 220 g | Sweet, Astringent · Cooling |
 Fresh fenugreek leaves | 140 g | Bitter, Pungent · Heating |
 Ghee | 18 g | Sweet · Cooling |
 Cumin seeds | 4 g | Pungent, Bitter · Heating |
 Coriander seeds | 4 g | Astringent, Bitter, Sweet · Cooling |
 Turmeric | 2 g | Bitter, Pungent, Astringent · Heating |
 Fresh ginger | 6 g | Pungent · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1200 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the split mung dal and soak it for 25 minutes; drain well.
- Simmer the pulse with turmeric and water until it begins to soften.
- Add the fresh fenugreek leaves and continue cooking until both pulse and vegetables are tender.
- Warm the ghee, bloom the cumin, coriander, and ginger, then fold the tempering into the pot with rock salt.
- Simmer uncovered for five minutes, stir to an even consistency, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (contemporary Indian dal-and-vegetable cooking)
Mung Dal with Fresh Methi pairs a thoroughly cooked pulse with vegetables for an everyday one-bowl main. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Mung Dal with Fresh Methi
| Nutrient | Per 100g | Per Serving (1 serving (399g)) |
|---|---|---|
| Energy (Calories) | 88 kcal | 353 kcal |
| Protein | 5.4 g | 21.5 g |
| Total Carbohydrates | 12.9 g | 51.4 g |
| Dietary Fiber | 4.6 g | 18.3 g |
| Total Sugars | 1.4 g | 5.8 g |
| Total Fat | 1.9 g | 7.8 g |
| Calcium | 157.1 mg | 628.1 mg |
| Iron | 4.14 mg | 16.55 mg |
| Magnesium | 62.2 mg | 248.6 mg |
| Phosphorus | 101.5 mg | 405.6 mg |
| Potassium | 311 mg | 1244 mg |
| Sodium | 135 mg | 540 mg |
| Zinc | 0.65 mg | 2.61 mg |
| Copper | 0.14 mg | 0.58 mg |
| Manganese | 0.18 mg | 0.72 mg |
| Selenium | 1.2 µg | 4.9 µg |
| Vitamin C | 1.0 mg | 4.1 mg |
| Vitamin A (RAE) | 50.1 µg | 200.3 µg |
| Vitamin E | 0.46 mg | 1.83 mg |
| Vitamin K | 68.8 µg | 275.2 µg |
| Thiamin (Vitamin B1) | 0.11 mg | 0.43 mg |
| Riboflavin (Vitamin B2) | 0.07 mg | 0.26 mg |
| Niacin (Vitamin B3) | 0.47 mg | 1.88 mg |
| Vitamin B6 | 0.08 mg | 0.33 mg |
| Folate (DFE) | 86.1 µg | 344.1 µg |
| Choline | 14.0 mg | 55.8 mg |
