Indian Mung Dal Tadka

Comforting lentil curry

In Ayurvedic medicine, which originates from India, mung beans are known as the ‘queen of legumes’, well regarded for their ability to balance all three doshas, namely, vata, pitta, and kapha. Mung beans are often the primary ingredient in “kichari,” a simple, nourishing dish used during Ayurvedic cleansing routines.

Ingredients (4 servings):

• 1 cup Darsa Yellow Mung Dal (split, skinless)
• 3 cups water
• 1 medium tomato, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp Darsa Turmeric Powder
• 1/2 tsp cumin seeds
• 1 tbsp ghee or oil
• Salt to taste
• Cilantro for garnish

Instructions:

1. Rinse dal and cook with water, turmeric, and salt until soft (20 minutes).
2. In a pan, heat ghee, add cumin, garlic, onion, tomato. Cook until soft.
3. Mix tadka into dal. Simmer 5 mins. Garnish with cilantro.

Macros (per serving):

Calories: 200 | Carbs: 27g | Protein: 11g | Fat: 6g | Fiber: 5g