Recipe ID: MRF4.3

Measure: 1X

Prep Time: 10 min(s)

Cook Time: 25 - 30 min(s)

Total Time: 35 - 40 min(s)

Yield:  4 - 6 moderate serving(s)

Dish Type: Stews & Sauces

Level of Difficulty: Easy

Method: Cooktop

Description: 

With just a few ingredients, it is amazing how Mung Beans in Tomato Butter Sauce with Pear Foods Garam Masala can win your hearts with its rich, buttery and delicious taste. It is a winner no matter what the accompaniment dishes are and goes well with flat breads of all kinds or with cooked grains. Above all, mom says, "Eat this, it is good for you!".

Ingredients:

• Pear Oil Bloom Technique for blooming the spice:
• 2 tbsp cooking oil (flavorless oil like sunflower oil)
• 1 pinch cumin seeds
• 3/4 tbsp Pear Foods Garam Masala Blend

• For Tomato-Onion Base:
• 3 tbsp cooking oil 
• 1 pinch of cumin seeds
• 3 garlic cloves (sliced)
• 1 garlic-clove-sized ginger piece (sliced)
• 1/2 onion (medium size | sliced)
• 6 Roma tomatoes (medium size | chopped)
• 3/4 c water

• For Mung Makhani:
• 2 tbsp unsalted butter (avoid for vegan recipe)
• 2 tbsp cooking oil
• 1/4 tsp cumin seeds
• 1/8 tsp - 1/2 tsp Kashmiri red chili powder (add to taste | substitute with chili flakes or black pepper, based on your preference)
• Tomato-Onion Base
• Bloomed Pear Foods Garam Masala Blend
• 1 cup cooked mung beans
• 7 oz cooked red kidney beans (substitute with half of 15-oz can | drain the liquid from the can and rinse the beans)
• 3 tbsp heavy cream (substitute with vegan cooking liquid, for vegan recipe)
• 1/2 c water
• 1/4 + 1/8 tsp salt (add to taste)
• 2 tbsp cilantro leaves (finely cut)
• 1 tsp ghee/clarified butter (optional, avoid for vegan recipe)
• 1 tsp cream (optional | spoon on the top of the dahl | avoid for vegan recipe)

Directions:

• Make-It-Easy Pointers:
• Have your MiseEnPlace (ingredients + utensils) ready before you start cooking.
• While cooking, stir from time to time to avoid the food from sticking to the bottom of the pan. If food sticks to the bottom of the pan, reduce heat and add 2 tbsp of water and stir.
• When adding ingredients especially salt and chili spice to the cooking pot, always remember to add in incremental amounts, because it will get difficult if overdone.
• Also, a good balance of salt, sugar (if added), spice and chili heat (if added) is quintessential for obtaining the best taste results for a dish.

• Pear Oil Bloom Technique for blooming the spice:
• To a small non-stick frying pan, add the oil. Keep the stove heat to medium. 
• When the oil begins to shimmer, add the cumin seeds to the oil and stir them. When the cumin seeds begin to move around and crackle, turn down the heat to low or remove the pan from the heat, if it gets too hot.
• Add Pear Foods Garam Masala spice blend to it instantly and stir gently. Continue to stir until a nice aroma emanates from the pan for 15 – 45 seconds. Transfer the spices to another bowl.

• For Tomato-Onion Base:
• In a chef's pan or sauté pan, add oil. Keep the stove heat to medium. When the oil shimmers, add the cumin seeds to the pan. When the cumin seeds begin to move around and crackle, add the garlic and ginger and sauté until the garlic is lightly cooked, for about 30 - 60 seconds. 
• Follow by adding onions and sauté until the onions are cooked and translucent. 
• Continue by adding and stirring in tomatoes and water and cook the tomatoes until thick and mash-able, for about 10 minutes.
• Cool the mixture and grind to smooth consistency in a blender jar.

• For Mung Makhani:
• Add butter and cooking oil to a chef's pan and let butter melt with stove heat set to medium. Add the cumin seeds and let it move around and crackle. 
• Reduce heat to low. Add the chili powder and immediately follow by adding in the tomato-onion base. Stir in the bloomed garam masala, salt, mung beans and kidney beans, cream and water. Mix the components well.
• Simmer the dhal until the ingredients combine well and wonderful aroma arises, takes about 5 minutes. Keep stirring from time to time. Check for salt and pepper and adjust the levels in the dish.
• Finish the dish with cilantro leaves and add a dab of butter or ghee to the dish. Then spoon cream over the top.
• Serve warm with toasted flat bread or warm cooked grains.

Variations:

• Try this recipe with other beans and lentils of your choice 
• Make this a vegan recipe by substituting for butter, ghee or cream in this recipe.

Notes: 

If you love this recipe, then try our other recipes.

Did you make this recipe?

We would love to hear about it. Share your recipe photos with us.

Tag #peargourmet or mention @pearfoodsonig on Instagram. 

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