Mung Bean Dal and Pigeon Pea Stew. Mung Aur Toor Daal. Vegan Glutenfree Recipe


An easy fuss-free Dal today. With split Mung bean and split Pigeon pea and a short lentil primer:). The stew is spiced with mustard seeds, chili garlic paste, and has onion, tomato, ginger and garlic. The method to make the dal can be used to make any other lentils/split peas/split beans or whole beans as well. 

Lentils, peas and beans form a major part of our Indian meal. Most days, I whip up a lentil stew with one or more lentils/beans. I also make a side dry Subzi(vegetable stir fries), maybe a salad, some wheat Rotis/Chapatis or Rice or other whole grain pilaf. This thick dal can also be serves as a dip with the Avocado Naan posted yesterday:)


Mung Bean Dal and Split Pigeon Pea Stew - Vegan Richa


I sometimes use red lentils in the description for both split and whole varieties creating confusion. I decided to write it up, so I remember to use the proper names. :)


Red lentils are also called Pink or orange lentils or Masoor Dal and they are basically whole red lentils that have been skinned/dehusked and split.

Whole Red Lentils are also called Indian brown Lentils or Sabut Masoor. Pictured below.
Whole Red lentils can be substituted with any other brown variety, spanish or other without much of difference in the method of cooking.



Mung bean/Moong Bean is also available whole, as well is just split(which is green) and skinned and split(which is yellow). I ran out of both the split types, but will add the pictures after my trip to the Indian store:)



Chana Dal(split chickpea) is skinned and split bengal gram/black chickpea. It is easy to mix this with the pigeon pea, but Chana dal is fatter, with a rough to touch, takes longer to cook and taster nuttier than pigeon pea. 




Skinned and split Pigeon Pea or Toor Dal or Arhar Dal(below) is more popular in India than the whole variety. 

There are lots more types of lentils, split and whole and they all can be used to make stews/dal/soup.



For more Dals, lentil/bean stews see here.




Mung Bean Dal and Pigeon Pea Stew. Toor aur Mung Dal. 

Allergen Information: Free of Dairy, egg, corn, soy, yeast, nut, gluten.

Ingredients: Serves 2-3

1/4 cup dried yellow mung bean(split mung bean, Mung Dal) washed and soaked for atleast an hour
1/4 cup dried Pigeon Pea(toor dal, or any split pea), washed and soaked for an hour
1.5-2 cups water (1.5 for thicker consistency)
1/2 teaspoon salt

Tempering:
2 teaspoons organic canola oil or any organic oil with high smoke point
1/2 teaspoon mustard seeds(Raee)
1 teaspoon coriander powder
5-6 fresh curry leaves or 1 bay leaf
a generous pinch of asafoetida (hing) optional
1/2 inch ginger finely chopped
1/4 cup onion chopped
1-2 Tablespoons chili garlic paste (recipe below)
1/4 teaspoon turmeric powder
1 medium tomato chopped

Method:
In a deep pan or pressure cooker, add oil and heat on medium
Add mustard seeds and wait for them to sputter.
Add asafoetida, curry leaves/bay leaf and mix. Cook for half a minute
Add onions and ginger and cook until translucent.
Add chili garlic paste, coriander powder and cook for a minute.
Add the tomato, turmeric and cook for 2-3 minutes until tomatoes get mushy.
(At this point, you can add chopped up vegetables, other spices, garam masala/curry powder)
Drain the lentils and add them to the pan, add salt, and water and mix well.
Pressure cook for 1-2 whistle or cook covered on low for 20-30 minutes until the lentils are tender and mushy.
Adjust salt, spices and water for consistency. Bring to a boil and serve.
Serve hot topped with chopped cilantro leaves or red chili flakes, with Roti-Indian flat bread, Rice, dry veggie subzis or as a soup with garlic bread/pita/Naan.

To refresh the daal next day, in a small pan, add a teaspoon of oil, heat on medium, add 1/4 teaspoon mustard seeds, 3-4 curry leaves and chili flakes. Wait for the mustard seeds to sputter. Pour this over the heated Daal and serve.

Chili Garlic paste:

Soak a whole dry red chili pepper in warm water for 10 minutes. 
With a mortar and pestle, pound 5-6 cloves of garlic with the soaked chili and a few drops of vinegar. 
You can also use red chili powder and make a bigger batch in a food processor.



This Daal is being shared at Sligtly Indulgent Tuesdays, Allergy Free Wednesdays, Ricki’s Wellness Weeked.

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Comments

  1. says

    i just love your daals. if i spent a week with you, that’s what i’d want every single day for dinner. this one looks so thick and full of flavor!

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  3. says

    I love your blog! You’ve inspired me to have dal for dinner tonight. I’m just not sure if I have and mung bean dal… Looks delicious. :)

  4. says

    This looks so comforting! I’m absolutely amazed at your lentil/bean knowledge too! I learned quite a bit from your little lentil tutorial. Well done! :-)

  5. says

    I just love daals – they’re so versatile, warming and comforting – they’re also good cold, and if cooked until quite thick, they make good sandwich fillers:) what’s not to like?

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