This comforting mung bean daal soup is full of goodness and flavor.Jump to Recipe
Whole Red lentil and Mung bean Daal stew with shallots and tomatoes.(Sabut Masoor aur Mung)
- 1/2 cup (96 g) whole red lentils/brown lentils masoor
- 1/2 cup (103.5 g) whole mung beans green gram
- 1 teaspoon salt or to taste
- 3 cups (750 ml) of water less for thicker stew
- 1 teaspoon oil
- 1/2 teaspoon (0.5 teaspoon) mustard seeds
- 1/2 teaspoon (0.5 teaspoon) cumin or fennel seeds
- 1 teaspoon coriander powder
- 1 bay leaf
- 1 Serrano chili pepper
- 5 cloves garlic chopped
- 1/2 inch (0.5 inch) ginger chopped
- 6-8 (6 ) curry leaves
- 1/8 teaspoon (0.13 teaspoon) asafetida hing
- 5-6 (5 ) shallots chopped
- 1 medium tomato chopped
- 1/2 teaspoon (0.5 teaspoon) turmeric powder
- chopped cilantro for garnish.
- Soak the lentils and beans for atleast 2 hours to overnight. Drain the water and keep ready.
- In a pressure cooker, add the oil and heat at medium.
- When the oil is hot, add mustard and cumin/fennel seeds and cover(the seeds will sputter out of the cooker).
- Add in the curry leaves, asafetida(hing), coriander powder and green chili. Mix for a few seconds.
- Add the ginger, garlic and shallots and cook for 2 minutes until shallots turn golden.
- Add in the chopped tomato and turmeric powder and mix well. Cook for 3-4 minutes until tomato is mushy. This is the Tadka.
- Add the drained and washed lentils+beans, water and salt and pressure cook on medium heat for 3-4 whistles. (20 minutes at with the pressure regulator at high pressure)
- Let the pressure release by itself before opening. Serve hot topped with fresh cilantro.
- To refresh the daal, add a fresh tadka/tempering. heat oil, add mustard and cumin seeds and some red pepper flakes and pour over the daal.
- You can also pressure cook or slow cook the lentils till done and keep, and then add the tempering/tadka to it before serving, simmer for 10 minutes and serve.
- To cook in a pan, use a deep pan with a lid and cook covered on medium heat for 15 minutes then low heat for 30 minutes or more until both the beans are tender.
- Serve hot with Indian flat breads like Roti, Paratha , Naan, or with Rice or pilafs.