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

vegan mung dal in a sliver Indian serving bowl

5 from 2 votes

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

Mung Dal is a healthy and easy vegan Indian dal recipe that is the perfect fuss-free vegan main dish for a cold winter night. In this authentic Indian recipe protein-packed Mung/Moong bean dal (lentils) and split pigeon peans are cooked in the pressure cooker with warming Indian spices and a homemade chili garlic paste for some heat! Allergen Information: Free of Dairy, egg, corn, soy, yeast, nut, gluten.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Indian, Vegetarian

Keyword: mung dal recipe, split pea stew recipe, vegan dal recipe

Servings: - 3

Author: Vegan Richa

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

Tempering:

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

US Customary - Metric

Instructions

In a deep pan or pressure cooker, add oil and heat on medium
Add mustard seeds and wait for them to sputter.
Add asafoetida, curry leaves/bay leaf and mix. Cook for half a minute
Add onions and ginger and cook until translucent.
Add chili garlic paste, coriander powder and cook for a minute.
Add the tomato, turmeric and cook for 2-3 minutes until tomatoes get mushy.
At this point, you can add chopped up vegetables, other spices, garam masala/curry powder.
Drain the lentils and add them to the pan, add salt, and water and mix well.
Pressure cook for 1-2 whistle or cook covered on low for 20-30 minutes until the lentils are tender and mushy.
Adjust salt, spices and water for consistency. Bring to a boil and serve.
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.

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.

Notes

To refresh the daal next day, in a small pan, add a teaspoon of oil, heat on medium, add 1/4 teaspoon mustard seeds, 3-4 curry leaves, and chili flakes. Wait for the mustard seeds to sputter. Pour this over the heated Daal and serve.

Nutrition

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