Prep 10 mins
Cook 30 mins
This dish is good served with rice and vegetable curries. Panch phoran can be made from my Panch Phoran. You can find all of these ingredients in an Indian spice shop or deli. If you double the recipe, cook time will need to be doubled also.
- 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
- 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.
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!
New and tasty ingredients for us. The lentils were done before the mung beans. I think the mung beans should have been pre-soaked to have them done at the same time. It was so funny the seeds were popping out of the pan and making a popping sound as they were cooking. We enjoyed this new experience. Made for ZWT8.