Mung Chana nu Dal (Mung Bean and Yellow Split Pea Dal)

This dal was a big hit with everyone. The sweetness from the jaggery comes through really well. And the tomatoes and mustard seeds complement it very nicely.

Mug Chana nu Dal

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/2 c. skinned split green lentils (mung beans/moong dal)
• 1/4 c. yellow split peas (chana dal)
• 3 c. water
• 2 Tbsp. ghee¹
• 1 tsp. mustard seeds
• 2 tsp. cumin seeds
• 1 tsp. coarse sea salt
• 1/2-1 tsp. ground cayenne
• 1/2 tsp. ground asafetida
• 1/2 tsp. ground turmeric
• 425mL diced tomatoes
• 1/4 c. chopped jaggery
• 1/4 c. chopped fresh cilantro
• 15 fresh or frozen curry leaves

Directions

1. Rinse the legumes well and drain.
2. Add the water and bring to a boil, uncovered, over medium-high heat.
3. Skim off and discard any foam from the surface of the water, reduce heat to medium-low, and simmer, partially covered, for ~40 minutes.
4. Meanwhile, melt the ghee over medium-high heat.
5. Add the mustard seeds to the hot ghee, cover, and cook until they've stopped popping (30-60 seconds).
6. Remove from heat and add the cumin seeds, salt, cayenne, asafetida, and turmeric. Stir to combine the spices with the hot ghee.
7. Add the tomatoes, jaggery, cilantro, and curry leaves and return to medium-high heat.
8. Simmer the tomato mixture, uncovered, stirring occasionally, for 5 minutes. Set aside until legumes are cooked.
9. Once the legumes are done, stir in the sauce and cook over medium heat for nother 5 minutes.
10. Serve with rice and/or flatbreads.

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¹ You can swap out the ghee for oil or vegetable ghee to make this dish vegan. ^Back