yellow mung dal curry

Mung dal is considered to be the best of all dals by Ayurveda and is said to balance all three Doshas. It is also nutritious and easy to digest.

Mung beans are small and green, and can be found in any health food shop and many supermarkets. Mung beans are fine to use in the following recipe, though, because of their skins, they are not as balancing as mung dal. They will also take longer to cook.

When mung beans are skinned and split they appear yellow in colour. This form of bean is usually only found in Indian stores, where it is called mung dal.

It is easy enough to find a supply of organic Mung beans. Unfortunately organic mung dal is hard to come by, but Maharishi Ayurveda Products can supply you with Organic Mung Dal.

Mung dal is especially suitable for children, convalescents and for those whose digestion is weak.

Ingredients (4-5 people):

  • ½ cup Mung Dal (can use red lentils instead)
  • 4 cups water
  • ½ cup raisins
  • 1 large or 2 small apples, peeled and chopped
  • 1½ tbsp ghee or coconut oil
  • ½ tsp cinnamon
  • ¾ tsp black pepper
  • 1 tsp paprika
  • ¾ tsp turmeric
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 tsp grated fresh ginger
  • ¾ tsp asafoetida (hing)
  • 1¼ tsp rock or sea salt
  • 1½ tsp tamarind paste or juice of 1 lemon


  • Bring the 4 cups of water to the boil and add the mung dal
  • Bring to the boil again, then cover and simmer for 10 minutes.
  • Then add the turmeric, apple, raisins and chopped dates
  • Bring to the boil again, then cover and simmer for another 10 minutes or until the dal becomes soft.
  • Gently fry the spices in ghee for a minute or two.
  • Stir the spices into the dal and add the salt and tamarind.
  • Cover and simmer for another few minutes before serving.