Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Split mung dal | 230 g | Sweet, Astringent · Cooling |
 Fenugreek leaves, chopped | 130 g | Bitter, 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 chopped fenugreek leaves 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)
Fresh Methi 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 Fresh Methi Mung Dal
| Nutrient | Per 100g | Per Serving (1 serving (386g)) |
|---|---|---|
| Energy (Calories) | 91 kcal | 350 kcal |
| Protein | 5.5 g | 21.4 g |
| Total Carbohydrates | 13.3 g | 51.3 g |
| Dietary Fiber | 4.6 g | 17.6 g |
| Total Sugars | 1.5 g | 5.8 g |
| Total Fat | 1.9 g | 7.5 g |
| Calcium | 151.8 mg | 586.1 mg |
| Iron | 4.07 mg | 15.72 mg |
| Magnesium | 62.2 mg | 240.4 mg |
| Phosphorus | 102.8 mg | 396.9 mg |
| Potassium | 317 mg | 1226 mg |
| Sodium | 139 mg | 538 mg |
| Zinc | 0.66 mg | 2.56 mg |
| Copper | 0.15 mg | 0.59 mg |
| Manganese | 0.19 mg | 0.73 mg |
| Selenium | 1.2 µg | 4.8 µg |
| Vitamin C | 1.0 mg | 3.9 mg |
| Vitamin A (RAE) | 49.0 µg | 189.1 µg |
| Vitamin E | 0.45 mg | 1.75 mg |
| Vitamin K | 66.3 µg | 256.1 µg |
| Thiamin (Vitamin B1) | 0.11 mg | 0.44 mg |
| Riboflavin (Vitamin B2) | 0.07 mg | 0.26 mg |
| Niacin (Vitamin B3) | 0.49 mg | 1.88 mg |
| Vitamin B6 | 0.09 mg | 0.33 mg |
| Folate (DFE) | 93.1 µg | 359.7 µg |
| Choline | 15.1 mg | 58.2 mg |
