Ayurvedic Moong Dahl

Jan 17, 2022
Whole moong dahl with coriander, lime & cucumber


Using Ayurvedic principles & whole moong for the greatest nutritional value, this is one of my favourite styles of dahl. And a really great starting point if you’re learning to cook this way. Once you get confident, you can play around with the spices, types of lentils, add in veg - it really is limitless.


This dahl is deeply grounding & nourishing. You’ll feel that when you eat it. If you’re new to cooking with ghee, don’t be afraid of it, it’s incredibly good for you. The key is to find a really high quality ghee (the best is from Vital Veda - avoid cheap supermarket ghee, upmarket supermarkets & healthfood shop will have acceptable ghee available).


Once you have all the spices, moong, ghee & rice as pantry staples dahl is such a great mid week pantry meal. You can add in any rogue veg that needs using up too! Super easy, super good for you & super adaptable!





1/2 cup whole moong



1 inch knob of ginger peeled & finely grated (or 1tsp powdered)

1 inch knob of turmeric  peeled & finely grated (or 1tsp powdered)

2 tsp cumin powder

1 tsp coriander powder

1/2 tsp fennel seeds

1/2 tsp yellow mustard seeds

1 tbsp ghee (or coconut oil if vegan)


1/4 tsp ajwan*

1/4 tsp hing/aesefotida*

1 x stem fresh curry leaves*


*optional (extra delicious)


To serve:




Plain yoghurt

Basmati or brown rice





Before you cook - Rinse dry moong well, cover with water & soak for a couple of hours.


  1. Rinse soaked moong well. 
  2. Add moong to a large heavy bottomed pot & cover with approx 4 cups of water.
  3. Bring to the boil, then reduce to a gentle simmer. Cook moong well until nice and soft (30 - 40 mins). Add more water if you need to or would like to adjust the consistency. There is no wrong or right consistency for dahl, however you like it is perfect! As the moong cookes, crape off any foam that forms on the surface of the water with a spoon, these are impurities, you want to get rid of them!
  4. Towards the end of the moong cooking, place all tadka spices & ghee a hot pan and fry until fragrant - be careful not to burn. 
  5. Add the tadka mix to the moong pot. Stir in well, continue to cook only if needed. 
  6. Add salt to taste (in my opinion dahl tends to need A LOT of salt).
  7. Serve with rice, chopped coriander, sliced cucumber, lime & yoghurt + an extra spoonful of ghee on top (if you’re like me and just want ghee on everything!)

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