By Suprita Mitter
November 12, 2024
Moong Masoor Dal combines the light, creamy texture of yellow moong dal with the rich, earthy flavour of red masoor dal. This comforting, protein-rich dish is gently spiced and perfect with rice or chapati, making it a wholesome choice.
1/2 cup moong dal (yellow lentils) 1/2 cup masoor dal (red lentils) 1 tbsp ghee or oil 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1 small onion 1 small tomato
2-3 garlic cloves 1-inch ginger 2 green chillies 1/2 tsp turmeric powder 1/2 tsp red chilli powder Fresh coriander leaves Salt 3 cups water
Rinse moong dal and masoor dal together under running water until the water runs clear. Soak for 15-20 minutes and drain.
In a pressure cooker, add the rinsed dals, turmeric powder, and 3 cups of water. Cook until both dals are soft and creamy (3-4 whistles).
In a separate pan, heat ghee or oil. Add cumin and mustard seeds, letting them splutter.
Add garlic, ginger, and green chillies, and sauté until aromatic. Add chopped onion and cook until golden brown. Then add tomato and cook until it turns soft and blends with the mixture.
Pour the tempering into the cooked dal, add red chili powder, and salt to taste. Stir well and simmer for 5 minutes. Garnish with fresh coriander leaves.