Moong-Masoor Ki Dal/मूंग-मसूर की दाल


Dals or lentils are a staple in Indian cuisine. A large variety of dals are grown across the whole extent of India so eaten fondly by all. In fact, our thalies are incomplete without dal preparations. Dals are well paired with both rice and roti or paranthas


One such dal is the moong dhuli or split dal which is cooked by adding malka masoor or red lentil, so-called moong-masoor ki dal. This dal is much loved in all the North and Central Indian states. A tadka of aromatics adds the taste. Whether you add onion and tomato in the tempering or just a simple tadka or cumin, asafoetida and ginger, this dal tastes very hearty and delicious to eat. The best thing is that it takes only 2-3 minutes when cooked in the pressure cooker and in an open vessel the cooking completes within 7-8 minutes. This is the most healthiest and tastiest of all the dals/lentils

Prep time – 2 min
Cooking time – 10-12 minutes
Course – Main
Cuisine – Indian
Author – Bharti Dhawan

• Dhuli/split moong dal – 3/4 cup
• Malka masoor dal – 1/4 cup
• Water – 4 cups
• Salt – 2 tsp or to taste
• Turmeric powder – 1 tsp

• Ghee – 1 tbsp
• Cumin seeds/jeera – 1 tsp
• Asafoetida/heeng powder – 1/2 tsp
• Finely chopped ginger – 1 tsp
• Finely chopped garlic (optional) – 1/2 tsp
• Finely chopped green chillies – 1/2 tsp
• Red chilly powder – 1 tsp
• Coriander powder – 1 tsp
• Finely chopped coriander leaves for garnishing

Mix both dals/lentils and rinse two times with water

2- Add washed dals, water, salt and turmeric powder to a heavy bottom pan and keep on high flame

*After One boil you will see some froth on top, remove this with ladle. Repeat this for 2-3 times

3- After 1 boil reduce the flame to low medium and let it boil uncovered for 10 minutes

4- You can check before 10 minutes. Take a few grains and press with fingers. If you feel them soft, cover the pan with a lid and switch off the flame

Heat ghee in a pan and add cumin seeds. When they start crackling, add ginger, garlic and green chillies

2- Next, add all the powdered spices and stir. Pour this tadka over cooked dal and mix well. Garnish dal with coriander leaves

3- This dal goes well with karele ki sabji and roti or parantha

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