Moong and Masoor Dal
Moong and masoor dal with a fiery tadka is a delicious Punjabi recipe featuring red and yellow lentils simmered until creamy, then topped with sizzling spices.
Ingredients
- 1 tablespoon neutral oil
- 1 teaspoon cumin seeds
- 6 cloves garlic finely sliced
- 2 green finger chillies I use jwala; finely sliced
- 60 grams onion (60g = about half a medium onion)
- 40 grams tomatoes
- fine sea salt to taste
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 60 grams masoor dal
- 60 grams moong dal
- 800 ml water for cooking dal
For the Tadka (Tempering)
- 1 tablespoon neutral oil
- ½ grams black mustard seeds
- 1 sprig fresh curry leaves
- 3 dried red chillies
- ½ teaspoon red chilli powder
- coriander leaves to garnish, optional
Instructions
Cook the Moong and Masoor Dal
- First, thoroughly rinse 60 grams masoor dal and 60 grams moong dal in cold water. Wash until the water runs clear.
- In a large saucepan, heat 1 tablespoon neutral oil over medium flame.
- Add 1 teaspoon cumin seeds to the oil and let them crackle. Next, add 6 cloves garlic (sliced) and 2 green finger chillies (sliced). Cook until the garlic and chillies smell aromatic.
- Next, add 60 grams onion (finely chopped). Continue cooking, stirring now and then, until the onion turns translucent.
- At this stage, add 40 grams tomatoes (chopped) and fine sea salt (to taste), plus ½ teaspoon turmeric powder and 1 teaspoon coriander powder. Cook the mixture, stirring frequently, until the tomatoes have softened and become slightly jammy.
- Add the rinsed lentils to the saucepan along with 800 ml water. Cover your pan and cook for around 20 minutes, until the lentils have softened and broken down. You can go in with a dal ghotni (whisk) to make them even creamier.
Make the Tempering
- Heat 1 tablespoon neutral oil in a small tadka pan. Once hot, add ½ grams black mustard seeds. Let them pop.
- Now, add 1 sprig fresh curry leaves (careful, they splutter) and 3 dried red chillies. Let them become aromatic.
- Turn off the heat and add ½ teaspoon red chilli powder. Stir in.
Bring it all Together
- Pour the tempering over your cooked dal. Check seasoning and adjust. Garnish with chopped coriander leaves, to taste. Serve hot.
Notes
You can also pressure cook the lentils to save a few minutes of cooking time.
Equipment
Nutrition
Calories: 196kcalCarbohydrates: 24gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 6gSodium: 98mgPotassium: 242mgFiber: 8gSugar: 2gVitamin A: 319IUVitamin C: 18mgCalcium: 45mgIron: 2mg
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