Tri-Doshic Spinach Dahl


A lovely tri-doshic recipe from Anapurna’s Prasad: Ayurvedic Cooking for Health & Longevity. Serve your choice of grain and an additional vegetable, if desired.

Mung beans provide stable energy, grounded energy and are easy to digest. They can assist in balancing the doshas and promoting sattva (a calm mind, clarity and contentment). Mung beans are alkalizing, high in fibre and low on the glycemic index. In combination with a balanced diet and exercise, regular meals made with mung beans can assist in keeping balanced weight without reducing energy levels or feeling restricted or ungrounded.

Serves 3-4.


  • 2 cups yellow mung dahl (preferably soaked overnight or for at least one hour, then rinsed thoroughly)
  • 2 cups fresh spinach, chopped
  • 1/2 tsp chopped garlic
  • 1 tsp freshly grated ginger
  • 3 green chilies
  • 3 Tbs fresh cilantro, chopped
  • 1/2 tbsp lemon juice
  • 1/4 tsp clove powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds (mortar & pestled)
  • 1/2 tsp mustard seeds
  • 1/4 tsp sea salt (or to taste)
  • 2 tbsp ghee


  1. Combine all the spice powders in 1/4 cup of water.
  2. Heat ghee in a pot or saucepan and add the mustard and cumin seeds. Add ginger, garlic and powder water. Cook for 2-3 minutes.
  3. Place the dhal in a large pot with 8 cups of water. Add the spice mix to this water. Cook on medium-low until dhal is soft and then add spinach. Cook for 3-4 more minutes.
  4. Taste to check that the spicing and saltiness is to your liking. Add cilantro and lemon juice and stir.
  5. Cover and let sit for 5 minutes. Serve with rice, millet, quinoa or kasha.