Whole Red lentil and Mung bean Daal stew with shallots and tomatoes.(Sabut Masoor aur Mung)
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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soaking time for lentils
2 hrs
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Total Time
40 mins
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Servings
2 servings
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Calories
435 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Whole Red lentil and Mung bean Daal stew with shallots and tomatoes.(Sabut Masoor aur Mung)
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This comforting mung bean daal soup is full of goodness and flavor
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Ingredients
- 1/2 cup red lentils masoor, or brown lentils, whole
- 1/2 cup mung bean green gram, whole
- 1 teaspoon salt or to taste
- 3 cups of water less for thicker stew
Tempering/Tadka:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds or fennel seeds
- 1 teaspoon coriander powder
- 1 bay leaf
- 1 Serrano chili pepper
- 5 cloves garlic chopped
- 1/2 inch ginger chopped
- 6-8 curry leaves
- 1/8 teaspoon asafetida hing
- 5-6 shallot chopped
- 1 tomato medium chopped
- 1/2 teaspoon turmeric powder
- cilantro chopped, for garnish
Instructions
- 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.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
435kcal
(22%)
Carbohydrates
76g
(25%)
Protein
27g
(54%)
Fat
3g
(5%)
Sodium
188mg
(8%)
Potassium
1459mg
(31%)
Fiber
25g
(100%)
Sugar
11g
(22%)
Vitamin A
715IU
(14%)
Vitamin C
81.6mg
(91%)
Calcium
160mg
(16%)
Iron
8.5mg
(47%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 76g | 25% |
| Protein | 27g | 54% |
| Fat | 3g | 5% |
| Sodium | 188mg | 8% |
| Potassium | 1459mg | 31% |
| Fiber | 25g | 100% |
| Sugar | 11g | 22% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 81.6mg | 91% |
| Calcium | 160mg | 16% |
| Iron | 8.5mg | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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