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. It is commonly eaten in India and Pakistan and served with zeera rice and roti. Usually, a pickle and kachumber salad is served along. For me, moong masoor daal is LAZY day lunch. Soothing, comforting, and super easy. My mom would make this dal whenever our cook took an off between working days. Like, she would just boil the lentil and go to work. After school, I would blend and add the tempering. Since Moong masoor daal is a staple so on the last days of the month before you could do your monthly grocery, daal always comes in handy to cook. I’d like to keep an endless supply of onion tomato and yellow lentils at home. If you like vegetarian Pakistani food, you have to try sabut masoor dal, kadhi pakora, aloo gobi matar, and bhindi masala. If you avoid lentils due to flatulence yellow lentil is the safest to eat compared to Bengal lentil and skinned black gram (mash ki daal). Always soak dal for at least 20 minutes and discard the water. Cook daal in fresh water. The soaking not only increases nutritional value making the nutrients available to absorb but also eases the digestive process. If you are new to eating lentils, you might this information by Well and Good useful.
Ingredients
You’d find the repetition of ingredients like onion and garlic in the list. Because we’d be adding these to both lentil soup and tempering. Have a look at more ingredients.
Lentils: We are using two lentils in this recipe, you can clearly see the photo to identify them. Moong dal is a split and skinned green gram, commonly known as a yellow lentil. Masoor dal is split is skinned and split brown lentil that is commonly known as a red lentil. Both lentils can be easily found in most superstores and Indian stores.Onion tomato cut: We’ll be using onion and tomato cut into eight pieces. The chunks are more likely to dissolve easily in the soup compared to finely sliced cuts.Spices: We’ll be using ginger, garlic, and chilies in the wet spices. While we are using five powdered spices: chili, cumin, coriander, turmeric, and garam masala.Tempering: We need sliced onion, sliced garlic, julienne ginger, cumin, and dry red chili for tempering. 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.
How to make it?
Moong masoor dal is the easiest of all daal recipes.
Tips of making Moong Masoor Dal
I used a mix of yellow and red lentils in equal; proportions. But actually, you can use just red lentils (250 grams) or just yellow lentils (250 grams) and follow the recipe as it is. A mix of lentils adds more flavor and increases the nutritional value as well.You can skip soaking (I do it often when making daal unplanned) but soaking makes the lentil get really tender and helps digestion.Served it with rice, roti, lemon pickle, and fresh kachumber salad.
How to make Kaboli?
Smoked Kaboli tastes so yummy, it’s a next-level daal experience. You can mix roti ( broken into small bites) rice, sliced onion, and lots of daal in a bowl. Then smoke it. (To smoke: Keep red hot charcoal on a foil, over daal roti mixture. Then pour a few drops of oil and cover the lid immediately to trap smoke. Keep the bowl covered for 5 minutes. Serve with more daal and your favorite pickle. Enjoy. If you love dal, do check Sarah’s Lentil Cauliflower Curry, it’s so creamy. Hungry for Indian/Pakistani curries? If you try the moong masoor dal recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
