Health experts increasingly recommend the adoption of a plant-based diet as a strategy for staving off chronic age-related diseases, including heart disease, cancer, diabetes, and obesity. Many plant-derived foods are nutrient-dense, which means they deliver a heaping portion of vitamins, minerals, antioxidants, complex carbohydrates, and amino acids without overloading us with calories.
Among these healthful foods, mung beans stand out as a nutritional powerhouse. Packed with B vitamins, antioxidants, phytonutrients, potassium, magnesium, and fiber, these beans are also one of the richest sources the essential amino acids that enable our bodies to build complete proteins. Dried, split mung beans (aka “mung dhal”) are combined with dosha-balancing herbs and spices to make this easy and tasty dish, which also goes by the name “dhal.”
Daily Dhal Recipe
1 cup dried, split mung beans
6 cups water
2 teaspoon cumin seed
3/4 teaspoon mustard seed
2 tablespoons ghee
Pinch of hing (asafetida powder)3/4 teaspoons turmeric\
Salt to taste
3/4 cups loosely packed fresh cilantro
Clean the beans. Place in pot with the water and bring to a boil, reduce the heat, and simmer until tender (2 to 4 hours, depending on the age of the beans). Melt the ghee in a small skillet over low heat. Add the hing, ginger, cumin seeds, and mustard seeds. Sauté, frequently stirring, until the spices become fragrant and the mustard seeds pop for 1 to 2 minutes. Add to the simmering beans. Stir in the turmeric, and salt to taste. Simmer for 1 to 2 minutes for the flavors to blend. Just before serving, add the cilantro.
The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease.