Pea and Mung Daal


  • 1 onion, about 1/2 cup when chopped
  • 4 cloves of garlic
  • 1/2 inch piece of ginger
  • 3 green chilies
  • 1/2 cup of split pigeon peas
  • 1/2 cup of split mung beans
  • 2 tablespoons of vegetable oil
  • 1/2 teaspoon of turmeric powder
  • Salt to taste
  • 2 cups of chopped coriander leaves
  • 6 tablespoons of fresh grated coconut or desiccated if fresh is not available


Combine the peas and beans, wash them and then cover in water and soak for 30 minutes. Drain and keep to one side. In the meantime, add the onions, garlic, chili and ginger to a blender and make a coarse paste. In a large pot add the soaked peas and beans, the turmeric and 4 cups of water, simmer for 20 minutes. In another pan, heat the oil, add the paste and cook for 2 minutes, add the cooked beans and peas with the cooking water and mix well. Add the cilantro and coconut and salt to taste. Serve.