Mung Bean Dal and Pigeon Pea Stew. Toor aur Mung Dal.
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Vegan Richa · by Vegan Richa★ 5.0 (2)

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

NUTRITION · PER SERVING50M COOK
CAL 8%·PRO 14%
CARBS 20G52% OF CAL
6G FIBER0G ADDED3G INTRINSIC11G OTHER4G TOTAL SUGAR
FAT 5G28% OF CAL
0G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan Indian lentil stew with mung beans and split peas, pressure-cooked with warming spices and homemade chili garlic paste. Earthy, spiced, and protein-rich with authentic flavor. A cozy, fuss-free main for cold weather.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 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
PREP
10M
SODIUM
693MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.