With just a few simple ingredients, this Ayurvedic Dahl recipe is light, nourishing, and easy to digest — a perfect daily meal for balance and comfort. Adapted from Ayurvedic Physician Vasant Lad, this traditional mung dahl is suitable for all three doshas (Vata, Pitta, and Kapha) and supports healthy digestion, energy, and clarity.
This Ayurvedic dahl combines gentle spices that boost agni (digestive fire) and make it easy on the stomach. It’s also a wonderful budget-friendly meal — ideal for weekday dinners or meal prep. You can keep it in the fridge for 2–3 days and reheat it with a little ghee for a quick nourishing dish.
We love to serve it with steamed cumin and fennel basmati rice, or with seasonal vegetables — baby courgettes in summer, or root vegetables in winter. For an even creamier combination, try it alongside our Ayurvedic potato casserole.
TIP: Remember to choose your vegetables according to your taste and constitution. Click here to find out your dosha or ayurvedic constitution.
Here is what you will need for this easy Ayurvedic Dahl Recipe:
Ingredients (Serves 2–3)
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1 cup mung dahl (split yellow)
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4–6 cups warm water
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2 tsp ghee, coconut oil, or olive oil
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½ tsp whole cumin seeds
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½ tsp mustard seeds
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½ tsp turmeric powder
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1 medium onion, sliced
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2–3 garlic cloves, crushed
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Rock salt to taste
Method
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Rinse the mung dahl at least 4 times until the water runs clear, then soak for 30 minutes.
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In a large saucepan, warm the ghee or oil and roast the mustard and cumin seeds until fragrant.
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Add the onion and garlic, and sauté until golden.
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Drain the mung dahl and stir it into the spice mixture.
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Add enough water to cover the lentils.
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Stir in turmeric and salt.
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Bring to a boil, then cover and simmer on low heat for about 40 minutes, or until soft and creamy.
Serve warm with rice or seasonal vegetables, and garnish with fresh herbs or a spoonful of ghee.
Ayurvedic Notes
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Balances: Vata, Pitta, and Kapha
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Benefits: Supports digestion, nourishes tissues, promotes calm energy
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Tips:
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For Vata, add more ghee and use warming spices like ginger or asafoetida.
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For Pitta, replace mustard seeds with fennel seeds and avoid too much garlic.
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For Kapha, use less oil and add a pinch of black pepper or ginger for lightness.
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We hope you liked this Enjoy your Ayurvedic Dahl Recipe. Click here for more Ayurvedic recipes.
Bon appétit & be nourished!
With love from the Ayurveda Centre
—
Elena Beurdeley
Ayurveda Practitioner – Nutrition, Lifestyle, Herbal Medicine, Massage Therapies
BA (Hons), DipPrac(Ayur), DipALN(Ayur), DipAMT(Ayur)
Trauma-Informed Yoga | Mindfulness Meditation
www.theayurvedacentre.com
Ayurveda Centre – Online & Glyfada (Greece)
