Cooling Summer Dahl with Toru and Lime Leaf

Be transported and soothed by this delicious recipe with Toru (this is an Indian  squash, very cooling, that has deep dark green ridges on the outside and a soft white inside) and the refreshing hints of lime leaf. It is a great summer-evening dinner dahl to cool off pitta and nurture you with easy-to-digest protein. It will take you 10 minutes to prepare!

You will need:

  • 1 tbsp. ghee (or grapeseed oil)
  • ½ tsp. turmeric
  • 4 crushed green cardamoms
  • ¼ tsp. soma salt
  • 2 green chilies (optional)
  • Toru 1 large or 2 medium sized
  • 1/3 cup mung dahl (to serve for 2 people)
  • 5-6 fresh lime leaves (available at Asian grocery stores)


Peel and slice the Toru into thin small pieces.

 Melt/warm the oil in your pot, then add the turmeric, cardamom pods (and chilies if you are using them), and toast for a 30 seconds or so.

Now add the Toru and keep toasting medium heat for a couple more minutes.

  Add your rinsed yellow mung dahl

Toast for five more minutes until your dahl turn a golden color

Add 3 cups (32 oz.) of water – you can add more water to dilute the consistency

Cover and cook on low heat for 10-15 minutes

When your dahl “melts” into a creamy consistency and your Toru is soft and cooked, add 6 lime leaves and cover for 5 minutes. Serve with a side of rice, quinoa, or flatbreads and enjoy!


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