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Mung Dal ORGANIC 1kg

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Mung Dal ORGANIC 1kg

Split Yellow Mung Dal with other foodsSplit Mung Dal / Moong Dal


Mung dal (a.k.a. moong dahl) is hulled and split green mung beans. In Ayurveda it is considered to have a balancing effect on all three doshas. It is easier to digest than most other pulses and can be eaten every day. When properly cooked the dal beans should be fully broken up to produce a smooth consistency.

Health Benefits


This dal is praised in ayurvedic texts as being highly nutritious and easy to digest. Yellow mung dal like other lentils and pulses is a good source of protein and dietary fibre. It is low in fat and rich in B complex vitamins, calcium and potassium. It is free from heaviness and flatulence, which are associated with other pulses. Cooked yellow gram is an easily digestible food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. Porridge or khichdi made from it is the best diet after recovery from acute illness.

Warning


Before cooking spread out the beans and remove any small stones.

Cooking & Handling tips


Rinse several times before cooking. As they get older pulses tend to loose moisture and require to be soaked before cooking or to be cooked for longer. Do not add salt or acidic ingredients like tomatoes or lemon juice until the pulses are cooked. Add spices such as cumin, fresh coriander, black pepper and ginger to help digestion and assimilation of the nutrients.

Mung Dal Storage


Store yellow mung dal in an air tight container.

Yellow split mung dal soup illustrationOur Favourite Recipe


Yellow Mung Dal Soup

Serves 6

Ingredients

  • 1 cup yellow mung dal
  • 6 cups water
  • 4 Tbs safflower oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 pinch hing (asafetida)
  • 2 large cloves garlic, chopped
  • 1 small handful cilantro (Coriander) leaves, chopped
  • 5 curry leaves, fresh or dried
  • 1/2 tsp turmeric
  • 1 tsp masala powder
  • 3/4 tsp salt

Preparation

  1. Wash the mung dal twice.
  2. Put the mung dal and 3 cups of the water into a soup pot and bring to a boil.
  3. Cook on medium heat for 25 minutes, uncovered, stirring occasionally to prevent sticking.
  4. Add the last 3 cups of the water and boil for another 20 minutes.
  5. Remove from the heat and beat with an eggbeater until smooth.
  6. Set aside.
  7. Heat the oil in a small saucepan until medium hot.
  8. Add the cumin seeds, mustard seeds and hing.
  9. Stir until the seeds pop.
  10. Turn down the heat, add the garlic and brown lightly.
  11. Then put in the curry leaves, cilantro (coriander), turmeric and masala powder.
  12. Stir well and then add this mixture to the soup.
  13. Add salt.
  14. Simmer for 2 minutes and serve.

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Mung Dal ORGANIC 1kg

Unit: 1 kg
SKU: 40007

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Availability: In stock

£8.52

Quick Overview

Maharishi AyurVedaOrganic Mung Dal


Our Organic Mung Dal consists of split mung beans with their skins removed

Ayurveda considers mung dal to be health promoting and balancing for all three doshas (controlling elements in the body). This dal is praised in ayurvedic texts as being highly nutritious and easy to digest.

It is quick to cook and has a nutty flavour and creamy texture. We have sourced our mung dal from controlled organic farms.

This product is not covered by our standard P&P charges when shipping outside the EU. Please contact us for a shipping quote if you wish to include this product with your order, if ordering from the outside EU.

Soil Association Organic GB-ORG-05 Non-EU AgricultureContents

1kg pack.

 

Mung Dal ORGANIC 1kg

More Views

  • Mung Dal ORGANIC 1kg
  • ORGANIC Yellow Mung Dal
  • Organic Yellow Mung Dal Illustration

Details

40007

Contents:


  • Organic split/de-hulled mung beans

Soil Association Certified Organic

Country of origin


China.

Allergy advice: Contains:


None known.

Additional Information

Quantity 1 kg
Ean code 5025868400071
Benefits

Split Yellow Mung Dal with other foodsSplit Mung Dal / Moong Dal


Mung dal (a.k.a. moong dahl) is hulled and split green mung beans. In Ayurveda it is considered to have a balancing effect on all three doshas. It is easier to digest than most other pulses and can be eaten every day. When properly cooked the dal beans should be fully broken up to produce a smooth consistency.

Health Benefits


This dal is praised in ayurvedic texts as being highly nutritious and easy to digest. Yellow mung dal like other lentils and pulses is a good source of protein and dietary fibre. It is low in fat and rich in B complex vitamins, calcium and potassium. It is free from heaviness and flatulence, which are associated with other pulses. Cooked yellow gram is an easily digestible food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. Porridge or khichdi made from it is the best diet after recovery from acute illness.

Warning


Before cooking spread out the beans and remove any small stones.

Cooking & Handling tips


Rinse several times before cooking. As they get older pulses tend to loose moisture and require to be soaked before cooking or to be cooked for longer. Do not add salt or acidic ingredients like tomatoes or lemon juice until the pulses are cooked. Add spices such as cumin, fresh coriander, black pepper and ginger to help digestion and assimilation of the nutrients.

Mung Dal Storage


Store yellow mung dal in an air tight container.

Yellow split mung dal soup illustrationOur Favourite Recipe


Yellow Mung Dal Soup

Serves 6

Ingredients

  • 1 cup yellow mung dal
  • 6 cups water
  • 4 Tbs safflower oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 pinch hing (asafetida)
  • 2 large cloves garlic, chopped
  • 1 small handful cilantro (Coriander) leaves, chopped
  • 5 curry leaves, fresh or dried
  • 1/2 tsp turmeric
  • 1 tsp masala powder
  • 3/4 tsp salt

Preparation

  1. Wash the mung dal twice.
  2. Put the mung dal and 3 cups of the water into a soup pot and bring to a boil.
  3. Cook on medium heat for 25 minutes, uncovered, stirring occasionally to prevent sticking.
  4. Add the last 3 cups of the water and boil for another 20 minutes.
  5. Remove from the heat and beat with an eggbeater until smooth.
  6. Set aside.
  7. Heat the oil in a small saucepan until medium hot.
  8. Add the cumin seeds, mustard seeds and hing.
  9. Stir until the seeds pop.
  10. Turn down the heat, add the garlic and brown lightly.
  11. Then put in the curry leaves, cilantro (coriander), turmeric and masala powder.
  12. Stir well and then add this mixture to the soup.
  13. Add salt.
  14. Simmer for 2 minutes and serve.
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