Lime & Ginger Dal
Amrita Ma Devi
In the gentle hum of daily life, our bodies invite nourishment that is both soothing and revitalising. This Lime & Ginger Dal is one such offering: a simple, soulful dish that balances the inner fire and calm, rooted in the wisdom of Ayurveda.
Made with yellow mung dal, fragrant ginger, bright lime, and grounding spices like cumin, mustard and fenugreek, this recipe speaks to all three doshas—Vata, Pitta and Kapha—bringing back harmony to body and mind.
The grated fresh ginger warms the digestive fire (agni), while the zing of lime lifts the spirit and gently supports detoxification. The softness of the mung dal offers a light, easy‑to‑digest base, perfect for days when you crave comfort without heaviness.
From an Ayurvedic perspective, this dish:
Grounds Vata (air‑/ether) with warm ghee or coconut oil, and the mild, cooked legumes.
Soothes Pitta (fire) by using mild spices and the cooling, fresh citrus note of lime.
Energises Kapha (earth/water) by keeping things light, flavourful, and slightly spiced rather than heavy.
Whether it’s served as a nourishing lunch, a light dinner, or simply as a loving way to care for your body, this dal invites mindfulness, warmth and wholesome simplicity.
Prep Time
10 mins
Cook Time
30 mins
INGREDIENTS
INGREDIENTS
1 cup split yellow mung dal (moong dal), rinsed well
4 cups water (plus more if needed)
1-inch fresh ginger, finely grated
1/2 tsp ground turmeric
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1 tbsp ghee or coconut oil
Salt to taste
Freshly ground black pepper, to taste
To Finish:
Zest of 1 fresh lime (adjust to taste)
Freshly grated coconut & a drizzle of ghee
1 tbsp of cottage cheese
2 radishes, thinly sliced
1 glob of ghee
INSTRUCTIONS
INSTRUCTIONS
In a large pot, combine the rinsed mung dal and water. Bring it to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the dal is soft and cooked through. Add more water if needed to reach your desired consistency.
In a separate small pan, heat the ghee (or coconut oil) over medium heat. Once hot, add the cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter for 30 seconds.
Add the finely grated ginger, ground turmeric, and black pepper to the pan. Sauté for a few minutes until fragrant and golden.
Pour the spice mixture into the simmering dal. Add salt to taste and stir well. Allow it to cook for another 5 minutes for the flavours to meld together.
Once the dal is ready, remove it from the heat and stir in the lime zest for a burst of freshness.
Serve the dal in bowls, and top with freshly grated coconut, a drizzle of ghee, a spoonful of cottage cheese, and thinly sliced radishes for a crunchy, refreshing contrast.
Enjoy the nourishing warmth and grounding properties of this Ayurvedic comfort food.
AYURVEDIC TIPS
AYURVEDIC TIPS
Vata types benefit from the warm, oily, and grounding qualities.
Kapha types can add 1 tsp of ginger and 1/4 tsp of black pepper.
Pitta types should use less ginger, 1/4 tsp mustard seeds and may prefer cooling spices like coriander to garnish and use one radish.
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“Amrita here. Mom of 3 and lover of ancient wisdom, meditation & yoga. I transformed my family’s health with a plant-based diet.”
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