Mung Bean Dal and Pigeon Pea Stew. Toor aur Mung Dal.

Ingredients

• 1/4 cup dried yellow mung bean (split mung bean, Mung Dal washed and soaked for at least an hour)
• 1/4 cup dried pigeon peas (toor dal, or any split pea, washed and soaked for an hour)
• 1.5-2 cups water (1.5 for a thicker consistency)
• 1/2 teaspoon salt
• 2 teaspoons organic canola oil or any organic oil with high smoke point
• 1/2 teaspoon mustard seeds (Raee)
• 1 teaspoon coriander powder
• 5-6 fresh curry leaves or 1 bay leaf
• 1 pinch asafoetida (hing optional)
• 1/2 inch ginger finely chopped
• 1/4 cup onion chopped
• 1-2 Tablespoons chili garlic paste (recipe below)
• 1/4 teaspoon turmeric powder
• 1 medium tomato chopped

Instructions

1. 1

   In a deep pan or pressure cooker, add oil and heat on medium

2. 2

   Add mustard seeds and wait for them to sputter.

3. 3

   Add asafoetida, curry leaves/bay leaf and mix. Cook for half a minute

4. 4

   Add onions and ginger and cook until translucent.

5. 5

   Add chili garlic paste, coriander powder and cook for a minute.

6. 6

   Add the tomato, turmeric and cook for 2-3 minutes until tomatoes get mushy.

7. 7

   At this point, you can add chopped up vegetables, other spices, garam masala/curry powder.

8. 8

   Drain the lentils and add them to the pan, add salt, and water and mix well.

9. 9

   Pressure cook for 1-2 whistle or cook covered on low for 20-30 minutes until the lentils are tender and mushy.

10. 10

    Adjust salt, spices and water for consistency. Bring to a boil and serve.

11. 11

    Serve hot topped with chopped cilantro leaves or red chili flakes, with Roti-Indian flatbread, Rice, dry veggie subzis or as a soup with garlic bread/pita/Naan.

12. 12

    --- Chili Garlic paste: ---

13. 13

    Soak a whole dry red chili pepper in warm water for 10 minutes.

14. 14

    With a mortar and pestle, pound 5-6 cloves of garlic with the soaked chili and a few drops of vinegar.

15. 15

    You can also use red chili powder and make a bigger batch in a food processor.