Ayurveda Living
Posted in Recipes

Mixed Greens Dal

Mixed Greens Dal

Dosha benefits: Vata or Pitta


  • Split green gram skinless 1 cup
  • Spinach, chopped 1 bunch
  • Fenugreek leaves, chopped 1 bunch
  • Fresh coriander leaves, chopped 3 tbsp
  • Turmeric powder 1/2 tsp
  • Garlic, chopped 6 cloves
  • Green chilies, chopped 3
  • Ginger, chopped 1-inch piece
  • Oil 2 tbsp
  • Cumin seeds 1 tsp
  • Onions, chopped 2 medium
  • Tomatoes, chopped 2 medium
  • Red chili powder 3/4 tsp
  • Lemon juice 1 tbsp
  • Salt to taste


  • Soak the dal in two cups of water for an hour. 
  • Pressure cook with turmeric powder and salt for two whistles.
  • Open the lid when the pressure has reduced and mash with the back of a round ladle. Set aside.
  • Grind garlic, green chilies and ginger to a paste. 
  • Heat oil in a pan. Add cumin seeds and as they begin to change color add onions.
  • Sauté till onions turn light brown. 
  • Add tomatoes, red chili powder and ground paste. 
  • Sauté till tomatoes soften.
  • Add palak, methi and coriander leaves and sauté for 4 to 5 minutes. 
  • Add cooked dal and one cup of water. Stir well and bring to a boil.
  • Adjust salt and add lemon juice. Cook for four to five minutes, stirring continuously.
  • Serve hot with rice or Indian bread. 

Ayurveda Tip:

  • Fenugreek improve digestion, useful in anorexia and diabetes. Fenugreek leaves are used as vegetable across India and is low in calories. It is a strong antioxidant and good for bone health.

Note: The information in this article is intended for your educational use only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programs.