Whole Mung Bean, Split Bengal Gram, Split Pea Stew. Tirangi Dal. Vegan Glutenfree

Yay, more Indian food. And another one of Mom’s Dal stews. This one has whole Mung beans(Hare Moong), Split Bengal Gram(Chana dal) and Split Green Peas(Batana Dal). It has a simple tadka, half of which is added later just before serving. 


I introduced some Quinoa to Mom n Dad. Mom is open to eating anything really, its difficult to pass of new things to Dad though. But he loved it with some Dal too. Mom served some quinoa like she serves rice, mixed in with this stew, topped with some finely chopped onions and lemon juice. yum. A whole meal by itself. 3 beans and quinoa.

Our condo is finally listed on MLS. Professionally Staged and Photographed! Open house on Sunday between 1 and 4 pm. 
Please pass the word around.:) We have lived and loved the place for years and now letting it go to someone to call  home with the best of vibes. The condo is in Seattle Belltown. 




Here is how my everyday just disappears these days. If we are not going out, most days is about planning elaborate Indian meals(dal/bean curry, 1 veggie side, salads, flatbreads) and then Dad fixing up something or the other. Our kitchen has really deep shelves. So he is changing some of those to channeled shelves, so the shelf can slide out for better access to the back.

More Dals, curries and Stews here.



Serve hot topped with cilantro or fresh chili tadka.



Whole Mung Bean Split Bengal Gram, Green Split Pea Stew. Tirangi Dal.
Allergy Information: Free of Dairy, egg, corn, nut, yeast, soy, gluten, grain.

Ingredients:
1/2 cup Whole Mung/Moong Beans(Green Mung)
1/4 cup Split Bengal Gram (Chana Dal)
1/2 cup Split Pea(I used Green Split Pea by local PNW co-op)
2.5 – 3 cups water

Tempering/Tadka:
2 teaspoons oil
1/2 medium onion chopped
a generous pinch of asafoetida(hing)
1 green chili chopped
2 Tablespoons finely chopped garlic
1 Tablespoon finely chopped ginger
1/2 teaspoon turmeric 
1/2 teaspoon garam masala or coriander powder or both
1.5 medium tomatos chopped
3/4 teaspoon salt

Method:
Soak all the beans overnight or for 4 hours. 
Drain, wash and keep ready.
In a pressure cooker or deep pan, add the oil and heat on medium-high.
Add the onion, chili, ginger, garlic and cook until golden. 6-7 minutes. Stir every few minutes.
Add hing, turmeric and garam masala and mix well.
Add the tomato, mix well and cook on medium heat until tomato is tender. 5-6 minutes. Mash the tomato and cook for another minute. 
Remove half of this tempering and keep aside to add later.
To the remaining tempering in the pan, add the washed beans, water and salt. 
Mix well.
Pressure cook for 1 whistle and then on cook on low for 10-15 minutes. 
Or add another half cup water to deep pan. Cover and cook on low-medium heat for 30-40 minutes or until mung beans are tender. Mash the beans a little and cook for another 5 minutes.
Add the tempering/tomato mixture to the cooked beans just before serving. Mix well and serve hot.
Sprinkle chili powder or smoked paprika or top with chopped Cilantro.



This stew is being shared at Ricki’s wellness weekend. 

Comments

  1. says

    Hi Richa, this is Vidya Prabu from Pinterest,

    I’ve been on your site before but this is my first time commenting.

    This stew looks delish and I can’t wait to try it! Good to hear that your mom and dad are now to used to Quinoa. Good luck on your Condo – it looks well put together and I’m sure it will get sold soon!

    Love your blog, and look forward to your posts. Thanks for contributing to my board on pinterest.

    -Vidya.

  2. says

    this looks really tasty and substantial:) It must be lovely to have your parents with you – glad your Dad tried the quinoa – I took a quinoa salad to a Jacob’s Join supper (Pot Luck supper) and most people there had never heard of it, let alone tasted it!

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