Top Review by LifeIsGood
This is the first time I've tried mung beans (or moong beans) and red lentils. I was surprised that the red color completely vanished while cooking. The flavors are really very good. I do think that the mung beans need more cook time than the lentils because they were a bit crunchy. Made for ZWT8 India. Thank you!
- 1⁄2 cup red lentil
- 1⁄2 cup mung beans (moong dal, dehulled)
- 3⁄4 teaspoon salt
- 3 cups cold water
- 2 teaspoons vegetable oil
- 1 pinch asafoetida powder
- 1⁄2 teaspoon panch phoron (try Panch Phoran)
- 1 plum tomato, seeded and finely chopped
- 1⁄4 teaspoon turmeric
Directions See How It's Made
- In a bowl, rinse the lentils and mung beans well and pick out discolored beans. Drain in a sieve and put into a heavy pot with the salt and cold water. Stir and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally, to prevent sticking. When lentils are tender, remove from heat.
- Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds.
- Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes.
- Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes.