Moong masoor dal is a light and cozy Indian dish full of homely flavors that make everyday meals feel extra satisfying. Pair it with hot plain steamed rice, roti, or even enjoy it as a warm soup on busy days.
Being Indian, dal chawal has always been one of my ultimate comfort foods growing up. It was made almost every day in our home, always with a different type of dal or a small variation to keep things interesting and comforting at the same time.
Some of my sweetest childhood memories are of coming home from school and sitting down for a simple lunch with my parents and sister. While enjoying warm dal chawal with sautéed vegetables, pickle, salad, and raita, we would chat endlessly about our day, school stories, and little everyday moments. Those comforting meals always felt so special.
Today, I’m sharing one of the easiest and most comforting daal recipes from India called moong masoor ki dal.
It’s one of those easy Indian recipes that needs very basic pantry ingredients but still tastes wholesome and delicious.
Jump to:
- What is Dal?
- What's needed to make moong masoor dal?
- Ingredient notes and substitute suggestions
- How to make (step-by-step instructions)?
- How to serve dal?
- Storing, reheating, and freezing
- Recipe tips, tricks, and variation suggestions
- Frequently asked questions
- More easy dal recipes from India
- More simple homecooked Indian recipe
- Recipe
What is Dal?
Dal is the Hindi word for lentils, and it is one of the most important everyday foods in Indian cuisine. In India, the word “dal” is often used not just for lentils but also for certain beans and pulses.
Since lentils are rich in plant-based protein, they are a wonderful addition to a vegetarian or vegan diet. They are filling, nutritious, affordable, and easy to cook, which is one of the reasons dal is cooked so often in Indian homes.
One of the best things about dal is the huge variety available. Every lentil has its own flavor, texture, and cooking style. Some are creamy and mild, while others have a deeper earthy flavor. This makes everyday meals feel different and interesting.
Most lentils are available in different forms i.e. whole (sabut), split (dali), and split without skin (dhuli). Even though they come from the same lentil, each form tastes and cooks differently.
Also, the same lentil can taste completely different depending on the tempering ingredients and ground spices used. That’s why dal never feels boring, even if you eat it almost every day.
Every region in India has its own way of making dal. The basic cooking process is usually simple i.e. cooking lentils with water, salt, and turmeric until soft. After that comes the tempering, where spices, herbs, onion, garlic, or chilies are cooked in oil or ghee and poured over the dal.
In North India, dal is mostly tempered with cumin seeds, ginger, garlic, onion, and tomatoes. In South India, dal is tempered with curry leaves, mustard seeds, and asafetida. This final step of tempering gives each dal its unique flavor and character.
What's needed to make moong masoor dal?
To make this cozy homestyle dal, you’ll need the following simple ingredients:
Ingredient notes and substitute suggestions
- Moong dal: The yellow lentils used in this recipe is dhuli moong dal also known as yellow mung beans which is split and skinned form of whole mung beans. It gives the dal a soft creamy texture and mild flavor. You can also use split green moong with skin for a slightly earthier version.
- Masoor dal: Also known as red lentil, masoor daal is skinned brown lentil. They get cooked quickly and make the dal naturally thick.
- Onion: Red onion is the best choice for Indian recipes, but if that's not available use brown or white onion.
- Ginger and garlic: Use fresh ginger and garlic. Dried ginger or garlic powder won't work in this recipe. Store bought ginger garlic paste can be used too.
- Cilantro (Fresh coriander leaves): Most Indian savory dishes feel incomplete without fresh cilantro garnish. But, if you don't like it, skip it.
- Lime: Fresh lime juice added at the end brightens the flavors beautifully. Lemon juice works too.
- Tomato: Use a juice red variety of tomatoes to make the masala base. You can add tomato paste too.
- Green chilies: Adjust depending on your spice preference. Skip them completely for a mild family-friendly version.
- Spices/ seasonings: This homestyle dal is flavored with the most basic Indian spices like whole cumin seeds, coriander powder, red chili powder, and turmeric powder. You can add other spices too, if you like bay leaf, garam masala, kasoori methi etc. However, this dish tastes better with simple flavors.
- Cooking oil: I generally use mustard oil in my North Indian recipes but any neutral cooking oil will work well in this recipe. You can also use ghee if you are not making a vegan version.
You can easily find the lentils and spices used in this moong masoor dal recipe at any Indian grocery store, supermarkets with international sections, and online grocery platforms like amazon.
Other ingredient details and nutritional information are shared in the recipe card ahead.
How to make (step-by-step instructions)?
Follow the easy step by step instructions given below to make this recipe:
Step 1: Mix uncooked moong dal and masoor dal. Rinse well.
Step 2: Put in a pressure cooker. Add water, salt, and turmeric powder. Cook till 1 whistle on medium heat. Turn off the heat.
Step 3: While the lentils are getting cooked, heat oil in a pan. Add cumin seeds to the hot oil and let them splutter for a few seconds or until they become fragrant.
Step 4: Add onion and cook until it becomes translucent.
Step 5: Add grated ginger, garlic, and green chilies.
Step 6: Cook until the onions start turning brown.
Step 7: Add coriander powder and red chili powder.
Step 8: Sauté for a few seconds.
Step 9: Add finely chopped tomatoes.
Step 10: Cook until the tomatoes turn mushy.
Step 11: Pour the cooked lentils into the pot and mix.
Step 12: Let the dal cook for another 2-3 minutes so all the flavors blend nicely. Turn off the heat. Add fresh lime juice and garnish with chopped cilantro.
Your comforting moong and masoor dal is ready to be served.
How to serve dal?
Dal can be served with both rice as well as any Indian flatbread like roti or paratha. Plain steamed basmati rice, jeera rice, or ghee rice are the best for an Indian homestyle meal.
Many people also enjoy it as a light lentil soup because of its smooth texture
Storing, reheating, and freezing
Store leftovers in an airtight container and refrigerate for up to 3-4 days.
It can be frozen too. Let the dal cool completely and freeze in freezer-safe containers for up to 2 months.
To reheat, if the dal is frozen, defrost it first. Reheat in a pan on the stove or in the microwave. Add a splash of water while reheating because dal thickens as it sits. If the dal has thickened a lot, add more hot water while reheating.
You can temper it again with spices, to pop up the flavors.
Recipe tips, tricks, and variation suggestions
- Always wash lentils properly before cooking to remove excess starch and impurities.
- If you don't have a pressure cooker, use a regular cooking pot to cook the lentils. These lentils will take a longer time (around 30 minutes) to get cooked in the pot.
- You can also make this recipe in an Instant Pot using sauté mode for the tempering and pressure cook mode for cooking the lentils.
- Adjust the lentil and water ratio depending on the consistency of dal you prefer. Add more hot water for a soup like dal or simmer longer (uncovered) for a thicker version.
- Powdered spices get burned quickly, so don't leave them unattended. Also, keep the next ingredient ready as you need to sauté the powdered spices only for a few seconds.
- Add a handful of spinach or methi leaves (fresh fenugreek leaves) to make this dal even more nutritious and delicious.
- Non-vegans may add a spoonful of ghee while serving for extra flavor.
- Both lentils used in this recipe cook quickly, so soaking them is not necessary. But soaking can help digestion for some people.
Frequently asked questions
Absolutely. Cook the lentils in a regular pot until soft. It will simply take longer.
Lentils continue absorbing water as they cool. Simply add hot water while reheating.
Yes. You can make it using only moong dal or only masoor dal.
No, it's not very spicy. You can easily adjust the heat by increasing or reducing green chilies and red chili powder.
More easy dal recipes from India
If you enjoy comforting homemade dal recipes, you may also like:
More simple homecooked Indian recipe
Looking for more cozy Indian comfort food recipes? Try these too:
If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
Recipe
Moong Masoor ki dal
Equipment
- Pressure cooker or regular cooking pot
- 1 ladle
- Knife and chopping board
- 1 small grater
Ingredients
- ½ cup dhuli moong dal split and skinned mung bean
- ½ cup dhuli masoor dal red lentils
- 1 medium red onion finely chopped
- 1 medium tomato finely chopped
- 2 green chilies finely chopped
- 2 large garlic cloves minced
- 1 small piece of ginger grated or very finely chopped
- ¼ cup fresh cilantro finely chopped
- 2 tablespoons lime juice adjust to taste
- ½ teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon cooking oil
- 4 cups water or as required to get the desired consistency
Instructions
- Mix both the lentils, rinse well, and put in a pressure cooker. Add water, salt, and turmeric powder. Cook till 1 whistle on medium heat. Turn off the heat.
- While the lentils are getting cooked, heat oil in a pot. Add cumin seeds and let them splutter for a few seconds or until they become fragrant.
- Add onion and cook until it becomes translucent.
- Add grated ginger, garlic, and green chilies. Cook until the onions start turning brown.
- Add coriander powder and red chili powder. Saute for a few seconds.
- Add tomatoes and cook until they turn mushy.
- Pour the cooked lentils into the pot, mix, and cook for another 2-3 minutes. Turn off the heat.
- Add lime juice and chopped cilantro. Mix.
Video
Notes
- Always wash lentils properly before cooking to remove excess starch and impurities.
- If you don't have a pressure cooker, use a regular cooking pot to cook the lentils. These lentils will take a longer time (around 30 minutes) to get cooked in the pot.
- You can also make this recipe in an Instant Pot using sauté mode for the tempering and pressure cook mode for cooking the lentils.
- Adjust the lentil and water ratio depending on the consistency of dal you prefer. Add more hot water for a soup like dal or simmer longer (uncovered) for a thicker version.
- Powdered spices get burned quickly, so don't leave them unattended. Also, keep the next ingredient ready as you need to sauté the powdered spices only for a few seconds.
- Add a handful of spinach or methi leaves (fresh fenugreek leaves) to make this dal even more nutritious and delicious.
- Non-vegans may add a spoonful of ghee while serving for extra flavor.
- Both lentils used in this recipe cook quickly, so soaking them is not necessary. But soaking can help digestion for some people.
- More recipe tips, tricks, and variation suggestions are shared in the post above. Please follow them to make this recipe.
Made it and it was delicious! Easy to make and gobbled up in a jiff! Thanks!!
Thank you Shiraz ๐