About Organic Mung Dahl
Few foods hold such an important place in Ayurvedic cooking as mung dahl.
Mung beans (Vigna radiata) have been eaten throughout India and Asia for thousands of years. When the green outer skin is removed and the bean is split, it becomes the beautiful golden-yellow mung dahl traditionally used in kitchari, soups, dahls and simple Ayurvedic meals.
Ayurveda places particular importance on how easily a food can be digested, rather than looking only at its nutritional content.
A food may contain excellent nutrients, but Ayurveda asks an additional question:
How much work does Agni — the digestive fire — need to do to transform it?
This is where split mung has traditionally stood apart from many other legumes.
Removing the outer skin makes mung dahl softer and lighter when cooked. Within traditional Ayurvedic food principles, it is regarded as light (laghu), nourishing and relatively easy to digest, making it one of Ayurveda’s favourite and most frequently used legumes.
Why Ayurveda Loves Mung Dahl
Light Yet Nourishing
Ayurveda traditionally values mung dahl because it provides nourishment without the same heaviness associated with many larger beans and legumes.
Traditionally Supportive of Agni
Rather than simply eating foods because they are considered “healthy”, Ayurveda considers whether a meal is appropriate for the strength of your digestion.
Well-cooked split mung is traditionally chosen when a lighter, simpler meal is desired.
Suitable for All Three Doshas
Mung is traditionally regarded as one of the more Tridoshic legumes, meaning it can be incorporated into Vata, Pitta and Kapha-oriented diets when prepared appropriately with suitable spices, oils and accompaniments.
The Foundation of Traditional Kitchari
Combine mung dahl with rice, ghee and Ayurvedic spices and you have kitchari — one of the most recognised foods in Ayurvedic tradition.
Kitchari is commonly prepared during periods of simple eating, seasonal Ayurvedic routines, retreats and whenever a warm, uncomplicated meal is preferred.
Naturally Nutrient-Rich
Like other pulses, mung beans naturally provide plant protein, dietary fibre and a range of naturally occurring micronutrients, making them a useful whole-food staple for everyday cooking.
Whole Mung vs Split Mung — What’s the Difference?
Whole mung beans retain their green outer skin.
Split mung dahl has had this outer layer removed before the bean is split, revealing its yellow interior.
This seemingly simple difference is important in Ayurvedic cooking.
The hulled, split bean cooks more quickly and becomes exceptionally soft. Ayurveda traditionally considers this form lighter and easier to digest than the whole bean, which is one reason split mung is so frequently chosen for kitchari and other simple Ayurvedic meals.
The Ayurvedic Way to Prepare Mung Dahl
For the simplest preparation, rinse the mung thoroughly and cook with water until completely soft.
Ayurveda rarely considers an ingredient in isolation.
How you prepare a food changes its qualities.
Mung can be combined with spices such as cumin, coriander, fennel, turmeric, ginger, ajwain or hing, depending upon the season, your digestion and the qualities you wish to bring to the meal.
For a classic kitchari, cook mung dahl together with rice, water and your chosen Ayurvedic spices until soft and nourishing. Ghee and seasonal vegetables can then be incorporated according to preference.
The result is something Ayurveda has understood for generations:
Good food doesn’t need to be complicated.
Traditional Ayurvedic Qualities
Rasa (taste): Predominantly sweet with an astringent quality
Guna (qualities): Light and relatively dry
Doshas: Traditionally considered Tridoshic when appropriately prepared
Traditional use: Everyday Ayurvedic cooking, kitchari and simple seasonal meals
