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5 from 6 votes

Moong Masoor Dal

Enjoy an easy, hearty lentil curry with rice and fresh salad to make a most comfy meal.
Course Main Course
Cuisine Indian, Pakistani
Keyword Easy Mung Masoor Daal Recipe, moong masoor dal
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 serving
Calories 348kcal

Ingredients

  • 125 g (¾ cup) red lentils
  • 125 g (¾ cup) yellow lentils
  • 4 cups water more as required.
  • 1 onion cut in four pieces
  • 2 tomatoes cut in four pieces

Spices

  • ¾ tablespoon green chilli paste
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon red chilli powder or more to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin seed
  • ½ teaspoon Garam Masala Powder (garam masala)
  • 1 teaspoon salt more to taste

For tempering

  • ½ cup oil or less
  • 1 onion thinly sliced
  • ½ teaspoon cumin seeds
  • ½ inch ginger julienned
  • 3 cloves garlic sliced
  • 6 dried button chili

Garnish

  • 2 green chillies cut in half, optional
  • Chopped cilantro

Instructions

Boil lentils

  • Rinse and soak both lentils in warm water for 20 minutes then discard the water.
  • In a pot take soaked lentils with 4 cups of water, and add onions, tomatoes and all spices. Bring it to boil then cover the pot. Cook for 20 minutes on medium heat until very soft.
  • Mash lentil for 5 minutes until it form a puree. Add water as required until desired consistency is reached. (You may blend it with an immersion blender.) Continue to cook on low heat.

For tempering

  • In another pan, fry sliced onions until slightly golden, then add all ingredients of tempering and fry for 1 minute.
  • Add the tempering to the lentil pot and cover immediately. Simmer for 5-10 minutes. Finally, garnish with chopped cilantro and chilies. Serve hot.

Notes

  • Lentils: Both lentils can be easily found in most superstores and Indian stores.
  • Dry red chili: I used button red chili, but you can use any dry red chili you like. Our fresh chili would do the job. If you have curry leaves in hand, they also taste great in tempering.
  • Garnish: We like cilantro and chilies for garnish because we love spicy food. You may add butter as well.
  • I used a mix of yellow and red lentils in equal; proportions. But actually, you can use just red lentil (250 gram) or just yellow lentil (250 gram) and follow the recipe as it is. 
  • You can skip soaking (I do it often when making daal unplanned.
  • Served it with rice, roti, lemon pickle, and fresh kachumber salad.
 

Nutrition

Calories: 348kcal | Carbohydrates: 33g | Protein: 12g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 465mg | Potassium: 582mg | Fiber: 15g | Sugar: 4g | Vitamin A: 462IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 4mg