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split pigeon pea and yellow mung lentils with rice recipe with golden yellow lentils topped with fresh Coriander and dried red chilies ready to serve

Split Pigeon Pea and Yellow Mung Lentils with Rice

Split pigeon pea and yellow mung beans pressure cooked with whole spices, then finished with a mustard oil tempering built in a specific order. The tempering goes in at the end so the spiced oil hits the lentils fresh and the flavors stay distinct.
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Prep Time 15 minutes
Cook Time 35 minutes
30 minutes
Total Time 1 hour 20 minutes
Course: Main Course
Cuisine: Indian
Calories: 780
Ingredients Method Notes

Ingredients
  

For the Lentils
  • 250 g split pigeon pea
  • 50 g yellow mung beans
  • 1 bay leaf
  • 3 green cardamom
  • 3 cloves
  • 4 green chilies sliced
  • 1 tsp turmeric
  • 1 tsp salt
  • Water to cover about 1 inch above the lentils
For the Rice
  • 400 g basmati rice washed and soaked
  • 800 g water
  • 1 tsp salt
For the Tempering
  • 70 g mustard oil
  • 1 tsp cumin seeds
  • 2 pinches asafoetida
  • 5 garlic cloves chopped
  • 2 dried red chilies
  • 1 medium onion finely chopped
  • 1 medium tomato chopped
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp red chili powder
  • 1 tsp salt
  • 50 g water
To Finish
  • Fresh coriander chopped

Method
 

Soak and Prep:
  1. Wash pigeon pea and mung beans together and soak for 10 minutes.
  2. Wash rice and soak separately. Rice needs more soaking time than the lentils.
  3. While both soak, set up two spice plates: one for lentil cook spices, one for tempering spices.
Cook the Lentils and Rice at the Same Time:
  1. Drain lentils and add to pressure cooker. Pour water to come about 1 inch above.
  2. Add bay leaf, green cardamom, cloves, green chilies, turmeric, and salt all at once.
  3. Close lid and cook on medium flame for 2 whistles. Let pressure release naturally. Do not open yet.
  4. At the same time, drain soaked rice into a pot with 800g water and 1 tsp salt.
  5. Bring to a boil, lower flame, and cook until all water is absorbed.
Make the Tempering:
  1. Heat 70g mustard oil in a pan on medium flame until properly hot.
  2. Add cumin seeds and let them crackle.
  3. Add asafoetida right after, just a few seconds of heat only, then add chopped garlic.
  4. Stir garlic until golden, about 1 minute.
  5. Add dried red chilies and let them fry for a few seconds.
  6. Add chopped onion and stir until properly golden.
  7. Add chopped tomato and cook for a couple of minutes until it softens and breaks down.
  8. Add turmeric, ground coriander, red chili powder, and salt.
  9. Pour in 50g water, stir, and cook on medium flame for 7 minutes until masala darkens and oil separates at the edges.
  10. Tip: Do not speed this up with higher flame. Outside browns while inside stays raw, and you'll taste that in the finished lentils.
Combine and Finish:
  1. Open cooker once pressure has fully released. Lentils should be soft and broken down into a thick, soupy consistency.
  2. Pour hot tempering into the lentils and mix well.
  3. Put back on the stove for one short boil so the tempering flavor distributes through.
  4. Add fresh coriander on top, take off heat, and serve with rice.

Notes

Add asafoetida right after the cumin seeds crackle and do not leave it long. It only needs a few seconds or it will burn.