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 Pigeon Pea(toor dal, or any split pea), washed and soaked for an hour
1 teaspoon coriander powder
1/4 cup onion chopped
1-2 Tablespoons chili garlic paste (recipe below)
Add chili garlic paste, coriander powder and cook for a minute.
(At this point, you can add chopped up vegetables, other spices, garam masala/curry powder)
Adjust salt, spices and water for consistency. Bring to a boil 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.