Masala moong masoor dal (yellow and red lentils)

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Jump starting my week with this healthy Masala Moong Masoor Dal recipe. Moong and Masoor are two types of lentils, yellow and red respectively. If you have brown friends, you would know how much we love our dals (lentils). Its one of those staples for us like potato or rice. We eat dal with rice, chapati, or sometimes pair it with Meat dishes. Or you could just have it with a spoon (if you are on a diet). This particular version of lentils is more sturdy and thick and is meant to be eaten with roti, chapatis aka flat breads. They pair super well with kebabs like the Chicken and oats Kebabs, oh and Fried Fish goes so well with it too!

STEP BY STEP FOR MOONG MASOOR DAL

  
Masala moong masoor daal (yellow and red lentils) recipe

We are using two very popular lentils here. The yellow lentils or Moong ki dal and the Red lentils or Masoor ki dal. 

The recipe is pretty easy and simple but I still took a few cooking shots for you guys to see. 

We usually soak the lentils in water for about 20 minutes before cooking with them. I soak both the red and yellow lentils together in warm water when I start cooking. 

 

 

 

 

 

Masala moong masoor daal (yellow and red lentils)

In a little bit of oil, I added sliced onions and cumin seeds and allowed the onion to turn golden brown. 

 

Masala moong masoor daal (yellow and red lentils)

Once the onion turned golden, I added chopped tomatoes and green chilies. All the seasonings and spices are also added at this stage plus a cup of water. I let the tomatoes get soft and dissolve completely. This takes around 10 to 15 minutes at medium flame.

Masala moong masoor daal (yellow and red lentils)

After 15 minutes I added the pre-soaked lentils to the tomato curry along with 2 cups of water. This is when I turn on the flame to high and cover the pot. After 10 minutes, I check my lentils. They should be holding their shape but when pressed between the fingers they should break. This means the dal is cooked and not raw anymore. I put a girdle below my pot and let the dal cook for another 5 minutes at low flame. (also known as dam pe pakana in Urdu)

 

And thats it! I love to sprinkle some all spice powder on top of the cooked daal and some lemon juice to go with it. This version of daal is mainly made to eat with chapatis and parathas as it is more sturdier and not liquid in consistency. 

Masala moong masoor daal (yellow and red lentils)

 

Masala moong masoor dal (yellow and red lentils)

Moong masala daal

Yield: Serves 3 to 4 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A flavorful traditional Indian/Pakistani lentil recipe that is made using red and yellow lentils and cooked in a basic curry base.

Ingredients

  • 1/2 cup yellow lentils (moong daal)
  • 1/2 cup red lentils (masoor daal)
  • 1 sliced onion
  • 2 medium tomatoes chopped
  • 4 to 5 green chilies sliced
  • 1 tsp cumin seeds (zeera)
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp red chili powder
  • 1/2 tsp crushed red chili
  • 1 tsp salt or to taste
  • 1/2 cup oil
  • 1 tsp all spice powder (garam masala powder)
  • chopped coriander for garnish

Instructions

  1. Soak the red and yellow lentils in water for 20 minutes.
  2. Meanwhile, in a cooking pot, add 4 to 5 table spoons of cooking oil, and add sliced onions along with cumin seeds.
  3. Allow the onions to turn a light brown or golden color.
  4. Add chopped tomatoes and green chilies to the onions along with 1 cup water.
  5. Add the salt, turmeric, red chili powder and crushed red chili.
  6. Cover the lid and let it cook for 10 to 15 mins at low to medium flame.
  7. After 15 mins, check if the tomato have completely dissolved and formed a homogenous curry base.
  8. Once the tomatoes have dissolved completely, add the lentils and 2 cups of water in the pot.
  9. Cook at high flame for 5 minutes and then at medium flame.
  10. Check the lentils by hand. They should be holding their shape but be able to break when pressed between the fingers.
  11. At this point, Add a girdle or insulator below the pot and cook it for another 5 mins.
  12. Dish out the dal, and sprinkle all spice powder on it and pour 1 tbsp of oil.
  13. Serve garnished with fresh coriander and green chilies.

Notes

This daal is more of a drier version of the regular daal and works great with all kinds of puris, parathas, pita breads and chapatis.

Nutrition Information:
Yield: 8 Serving Size: 6 tbsps
Amount Per Serving: Calories: 249 Total Fat: 19g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 13mg Sodium: 511mg Carbohydrates: 14g Fiber: 4g Sugar: 4g Protein: 8g


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