Tri-Doshic Spinach Dahl


Mung beans are a great food for vegetarians — or anyone looking for a source of stable, grounded energy that is easy to digest.

They 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 leaving you feeling hungry or restricted.

Mung beans assist in balancing all 3 doshas and promoting sattva (a calm mind, clarity and contentment).

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 your choice of grain, vegetable or chutney.

Adapted from¬†Anapurna’s Prasad: Ayurvedic Cooking for Health & Longevity.¬†