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Mung Dahl


  • 1/2 cup split mung dahl
  • 3 cups water
  • 1 teaspoon ghee
  • 1 teaspoon Vata, Pitta or Kapha Churna


  1. Heat dahl (dry) in skillet for 3 to 4 minutes.
  2. Boil water separately.
  3. Add dahl, and stir briefly.
  4. Boil about 20 minutes, until dahl is tender -- soft.
  5. Season with churna of your choice.

Process of Seasoning:

Heat ghee. Add all seasonings and stir until they give a sudden burst of aroma. Then pour over dahl, stir once and cover immediately. Let stand covered for 5 minutes to absorb.

To Make Kitcheri

Kitcheri is a very nourishing mix of both rice and mung dahl. To prepare, just follow the steps above for Mung Dahl, but add an equal amount of rice when you add the dahl. Other directions remain the same.