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Jump starting my week with this healthy Masala Moong Masoor Dal recipe. Moong and Masoor are two types of lentils, yellow and red respectively. If you have brown friends, you would know how much we love our dals (lentils). Its one of those staples for us like potato or rice. We eat dal with rice, chapati, or sometimes pair it with Meat dishes. Or you could just have it with a spoon (if you are on a diet). This particular version of lentils is more sturdy and thick and is meant to be eaten with roti, chapatis aka flat breads. They pair super well with kebabs like the Chicken and oats Kebabs,oh and Fried Fish goes so well with it too! Or if you are particularly only look for lentil recipes, this tangy lentil oats recipe is what you should read next.
STEP BY STEP FOR MOONG MASOOR DAL
We are using two very popular lentils here. The yellow lentils or Moong ki dal and the Red lentils or Masoor ki dal.
The recipe is pretty easy and simple but I still took a few cooking shots for you guys to see.
We usually soak the lentils in water for about 20 minutes before cooking with them. I soak both the red and yellow lentils together in warm water when I start cooking.
In a little bit of oil, I added sliced onions and cumin seeds and allowed the onion to turn golden brown.
Once the onion turned golden, I added chopped tomatoes and green chilies. All the seasonings and spices are also added at this stage plus a cup of water. I let the tomatoes get soft and dissolve completely. This takes around 10 to 15 minutes at medium flame.
After 15 minutes I added the pre-soaked lentils to the tomato curry along with 2 cups of water. This is when I turn on the flame to high and cover the pot. After 10 minutes, I check my lentils. They should be holding their shape but when pressed between the fingers they should break. This means the dal is cooked and not raw anymore. I put a girdle below my pot and let the dal cook for another 5 minutes at low flame. (also known as dam pe pakana in Urdu)
And thats it! I love to sprinkle some all spice powder on top of the cooked daal and some lemon juice to go with it. This version of daal is mainly made to eat with chapatis and parathas as it is more sturdier and not liquid in consistency.
Masala moong masoor dal (yellow and red lentils)
Moong masala daal
A flavorful traditional Indian/Pakistani lentil recipe that is made using red and yellow lentils and cooked in a basic curry base.
4.61 from 23 votes
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Course: Main Course, Side Dish
Cuisine: South Asian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
Calories: 356kcal
Author: Wajiha
Ingredients
- 1/2 cup yellow lentils moong daal
- 1/2 cup red lentils masoor daal
- 1 medium onion sliced
- 2 medium tomatoes chopped
- 4 to 5 whole green chilies sliced
- 1 tsp cumin seeds zeera
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 1/2 tsp crushed red chili
- 1 tsp salt or to taste
- 1/3 cup oil
- 1 tsp all spice powder garam masala powder
- chopped coriander for garnish
Instructions
Soak the red and yellow lentils in water for 20 minutes.
Meanwhile, in a cooking pot, add 4 to 5 table spoons of cooking oil, and add sliced onions along with cumin seeds.
Allow the onions to turn a light brown or golden color.
Add chopped tomatoes and green chilies to the onions along with 1 cup water.
Add the salt, turmeric, red chili powder and crushed red chili.
Cover the lid and let it cook for 10 to 15 mins at low to medium flame.
After 15 mins, check if the tomato have completely dissolved and formed a hom*ogenous curry base.
Once the tomatoes have dissolved completely, add the lentils and 2 cups of water in the pot.
Cook at high flame for 5 minutes and then at medium flame.
Check the lentils by hand. They should be holding their shape but be able to break when pressed between the fingers.
At this point, Add a girdle or insulator below the pot and cook it for another 5 mins.
Dish out the dal, and sprinkle all spice powder on it and pour 1 tbsp of oil.
Serve garnished with fresh coriander and green chilies.
Notes
This daal is more of a drier version of the regular daal and works great with all kinds of puris, parathas, pita breads and chapatis.
Nutrition
Serving: 1servingCalories: 356kcalCarbohydrates: 34gProtein: 13gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 601mgPotassium: 655mgFiber: 16gSugar: 4gVitamin A: 686IUVitamin C: 13mgCalcium: 46mgIron: 4mg
Can't wait to see your remakes! Tag meon IG with your pictures @butteroverbae
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Reader Interactions
Comments
Sonja says
This is one of my go-to recipes when I’m feeling a little under the weather (and when I need something warming). Definitely spicy but oh so good!
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Saadia says
Made this yesterday and it was super simple and quick and delicious! Love any new variation on daal as we don’t eat meat but still want our Pakistani khana:) Thank you!
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Wajiha says
I can imagine. Its hard being vegetarian and a desi 🙂 I’ll try to post more vegetarian options for you guys
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Maham says
Wow this Dal looks amazing. ????
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Wajiha says
thankyou so much! i hope you try it out and tell me how it tasted?
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Anonymous says
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Sharon says
Hi what’s the measurements for daal in grams to use on recipe I don’t understand cup measurements (uk)
And also how many ml of water
Thank you ????Reply
Also from the UK says
1/2 cup lentils = 100g for both types (1 cup lentils any type = 200g). 1/3 cup oil = 80ml (1 cup = 240ml) and 1 cup water = 240ml.
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Anonymous says
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