Tangy Lentil Stew
A flavorful blend of toor dal, moong dal, tomatoes, and onions, spiced to perfection. This tangy lentil stew is comforting, nutritious, and bursting with rich flavors. The aromatic spices and hearty dals make this dish a satisfying meal on its own or a delightful accompaniment to rice or bread.
ingredients
- ½ cup toor dal (split pigeon peas)
- ¼ cup moong dal (split mung beans)
- 2 medium tomatoes, chopped
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 green chili, chopped (optional for heat)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro leaves for garnish
steps
- 1.
Rinse and soak the toor dal and moong dal in water for 30 minutes. Drain the water and set aside.
- 2.
Heat oil in a large pot over medium heat. Add cumin seeds and mustard seeds. Once they splutter, add onions and sauté until golden brown.
- 3.
Add minced garlic, grated ginger, and green chili. Sauté for a minute until fragrant.
- 4.
Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes turn soft and mushy.
- 5.
Add the soaked dals to the pot along with 4 cups of water. Stir well and bring to a boil.
- 6.
Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the dals are cooked and tender.
- 7.
Stir in the garam masala and cook for an additional 2-3 minutes.
- 8.
Adjust the seasoning if needed and garnish with fresh cilantro leaves.
- 9.
Serve the tangy lentil stew hot with steamed rice or naan bread.
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