Make this easy peasy moong masoor dal in less than 30 minutes! Just dump all ingredients of Pakistani dal in the pot and let it cook.
Moong Masoor Dal is a lentil soup made with yellow and red lentils. The lentils are cooked with onion, tomato, and Indian spices until mushy. Then it is tempered with cumin and garlic.
Serving
TOTAL TIME
6
45 mins
Calories
348kcal
PREP
20 minutes
Moong masoor dal is the easiest of all daal recipes.
oil/ghee
tomato
spices
cumin. chilli
red lentil
ginger, garlic, chilli
sliced onion
yellow lentil
onion
Rinse both lentils and soak in warm water for 30 minutes. After soaking, discard the water.
Now fill 4 cups of water in the pot and add tomatoes, onions, and all ingredients of the Spices list. Cover the lid and boil for 20 minutes on medium heat or until very soft.
Mash the daal with a potato masher for 5 minutes until it looks like a puree. (Traditionally, a GHOTNA tool is used to mash DAAL or HALEEM)
That's what the daal looks like after mashing, but if you like smooth dal like me blend it. Just a few whizzes for a semi-smooth consistency.
In a pan, onion slices on medium until slightly golden. When onions are about to get golden add all remaining ingredients that are cumin, sliced garlic, red chili, and ginger.
Give it all of it a stir, and fry until onions are fully golden.
Add tempering to daal pot. Cover the lid and simmer daal for 10 minutes on the lowest heat. (You can save some tempering for garnish if you like.)
Add more water to daal, if needed, to reach desired consistency. Garnish with freshly chopped coriander /cilantro leaves. And serve with roti or rice.