Moong Masoor Daal
A home-style recipe for Moong Masoor Daal. Serves 4, ready in about 30 minutes.
Ingredients
- ½ cup (100 g) yellow moong daal
- ½ cup (100 g) red masoor daal
- 1 tsp salt
- ½ tsp turmeric
- 1 tsp red chilli powder
- 1 tsp ginger-garlic paste
- For the tarka: 3 tbsp oil or ghee, 1 onion sliced, 3 garlic cloves sliced, 1 tsp cumin seeds, 3 dried red chillies
- A handful of fresh coriander, to finish
Missing something?
- No moong lentils? Use another daal (cooking time changes).
- No red lentils (masoor)? Use another daal (cooking time changes).
- No onion? Use spring onions, or a little onion powder (less depth).
Method
- Wash both daals together until the water runs clear.
- Put them in a pot with 4 cups water, the salt, turmeric, chilli and ginger-garlic paste. Bring to a boil, skim off the foam, then cover partly and cook on low heat for 20 minutes, until soft.
- Whisk or mash lightly. Add hot water if it is too thick.
- For the tarka, heat the oil and fry the onion for 5–6 minutes until golden. Add the garlic, cumin and red chillies for 30 seconds and pour it over the daal. Add the coriander.