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5 from 1 vote

Easy Mung Masoor Daal Recipe

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
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 30 minutes
Servings 4 serving


  • 125 grams red lentils (or ½ cup plus 2 tablespoon)
  • 125 grams yellow lentils (or ½ cup plus 2 tablespoon)
  • 4 cups water more as required.
  • 1 onion cut in four pieces
  • 2 to tomatoes cut in four pieces


  • 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


  • 1/2 tablespoon tamarind pulp or 2-3 tablespoon lemon juice

For tempering

  • ½ cup oil or less
  • 1 onion thinly sliced
  • ½ teaspoon cumin seeds
  • ½ inch chopped ginger
  • 3 cloves garlic chopped
  • 2 green chillies cut in half
  • 3 twig curry leaves optional
  • A pinch turmeric


  • Rinse and soak both lentils in 4 cups warm water for 30 minutes.
  • In a pot take soaked lentil with water, add onions, tomatoes and all spices. Bring it to boil then cover the pot. Cook for 20 minutes on medium heat until very soft.
  • With a potato meshed mesh lentil for 5 minutes until it form a puree. Add water as required until desired consistency is reached. Now, add tamarind pulp and continue to cook on low heat.

For tempering

  • In a another pan, fry onions until light golden, then add all ingredients of tempering and fry for 1 minutes.
  • Add tempering to lentils pot and simmer for 5-10 minutes. Finally, garnish with coriander and serve.


You may add more heated oil on individual serving. Or simply top with some butter.