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

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.