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, lentil soups 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) – split chickpeas or use more split peas
1/2 cup Split Peas (yellow or green)
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 1/2 medium tomatoes 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/cooker, add the washed beans, water and salt. Mix well.
Pressure cook for 1 whistle on medium hi and then on cook on low for 10-15 minutes. (Manual hi on Instant pot for 11 to 12 mins).
Saucepan: 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 reserved 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.
Kristy
I love a good pea stew. 🙂 I also love that your dad is puttering around, helping you out. That is so neat. 🙂
Sunday Morning Banana Pancakes
I love the thought of your mom cooking in the kitchen and your dad puttering around the house unable to sit still making things better for you and hubbs in the new home! This looks like total comfort food!
Divya Shivaraman
stew looks super comforting…love your interiors…i did want to comment on FB when you posted them…but forgot…sorry for that
Caitlin
i want to come over for some of mama’s daal! it looks so tasty with tons of delicious spices. i also love the colors.
christine
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!
Marie Roxanne
Looks like a great stew!
Vidya
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.
Cadry's Kitchen
That stew looks so hearty! What a great idea to pair it with quinoa for a change of pace. Good luck with the showing!!