Nourishing Mung Dhal

Drinking this dhal like a soup will infuse more fire, air and ether into your diet, thus reducing Kapha. It also provides the astringent taste that is recommended in this season.


  • ½ cup split yellow mung dhal (available in Indian grocery stores)
  • 3 cups water
  • 1 teaspoon ghee
  • 1 teaspoon Maharishi Ayurveda Organic Kapha Churna
  • Directions

    1. Heat dhal (dry) in skillet for 3 to 4 minutes.
    2. Boil water, add dhal, and stir briefly. Boil about 20 minutes, until dhal is tender — soft.
    3. In a separate pan heat ghee. Add all seasonings and stir until they give a sudden burst of aroma.
    4. Then pour over dhal, stir once and cover immediately. Let stand covered for 5 minutes to absorb.

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