• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Greenbowl2soul
  • Home
  • Recipes
    • Breakfast
    • Drinks
    • Snacks
    • Side dishes
    • Salads
    • Soups
    • Main course
    • Sweet Treats
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact Us
ร—

Indian lentil recipe-Moong masoor dal

Published: Jun 21, 2018 ยท Modified: Dec 15, 2020 by Vandana Chauhan. This post may contain affiliate links.

147 shares
  • Share
  • Tweet
Jump to Recipe

This Indian lentil recipe-Moong masoor ki dal is a very tasty and light mixed lentil dish made using split-skinned mung bean and red lentil. It can be served with rice as well as roti.

Moong Masoor dal served in a white bowl with salad, a lime wedge, and chapatis in the background

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.

Being an Indian, I grew up eating my comfort food dal chawal, almost every day, of course with variation in dal. Today, I am sharing the recipe of one of the simplest dal recipes- moong masoor dal which is made by cooking two different types of lentils together and then tempering it with some basic ingredients.

Some of my most cherishable childhood memories are of the afternoons when after coming back from school, my sister and I used to share the whole day’s events and stories with our mother while enjoying dal chawal with some pickle, tossed veggies, salad, and raita.

What is Dal

Dal is the Hindi word for lentil and it’s a staple food of many South Asian countries. Usually, not only the lentils but beans too are considered as dal in India. Dal is a very rich source of protein so if you want to add protein sources to your vegetarian or vegan diet, make lentil a regular part of your daily meal.

With so many varieties of lentils available in the market, where each lentil has its own unique flavor, texture, and health benefits, you never get bored with this ingredient.

Some lentils are even sold in three different forms i.e. whole(sabut), split(dali) and washed-split(dhuli). The taste of a lentil in one form is totally different from the other forms. Also, the flavor of the same lentil changes a lot just by changing the ingredients used in tempering. That's the reason most of the Indians eat dal every single day without getting bored.

Every region in India has a slightly different way of preparing dal. The basic step of almost every dal recipe is very simple and the same i.e. boiling dal with salt and turmeric. After that, it's tempered with different ingredients. The ingredients used to temper are different in different regions and that's the reason it tastes different everywhere.

How to serve dal

Dal can be served with both rice as well as roti or any other Indian bread. Some lentils taste better with rice others with roti. Moong masoor ki dal tastes good with both.

You can also enjoy them as flavorful lentil soup.

My favorite way of enjoying dal is with some plain steamed rice or jeera rice.

More vegan Indian lentil recipes

If you also want to make dal a regular part of your diet then don't miss to check the following recipes on my blog:

  1. Chana dal
  2. Sabut moong dal
  3. Sabut masoor dal
  4. Urad chana dal
  5. Dal makhani

Do try them at home when you want to eat something simple, nutritious, and tasty.

If you try any of my recipes then please don’t miss to rate it in the comments section below.

You can also follow me on Facebook, Pinterest, and Instagram.

Step by step photo instructions

collage of 4 photos showing the step by step process of making moong masoor dal

 

collage of 4 photos showing the step by step process of making moong masoor dal

 

Moong Masoor dal served in a white bowl with salad, a lime wedge, and chapatis in the background

Recipe

Moong Masoor dal served in a white bowl with salad, a lime wedge, and chapatis in the background

Moong Masoor ki dal

This Indian lentil recipe-Moong masoor ki dal is a very tasty and light mixed lentil dish made using split and skinned mung bean and red lentil. It can be served with rice as well as roti.
4.77 from 17 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian, North Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 5
Calories: 186kcal
Author: Vandana Chauhan

Equipment

  • Pressure cooker or regular cooking pot
  • 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 pan. 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 pan, mix, and cook for another 2-3 minutes. Turn off the heat.
  • Add lime juice and chopped cilantro. Mix.

Notes

  • 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 30-40 minutes) to get cooked in the pot.
  • Powdered spices get burned quickly, so don't leave them unattended. Also, keep the next ingredient ready as you need to saute the powdered spices only for a few seconds.
  • If your dal has become thick, add warm water to adjust the consistency.

Nutrition

Calories: 186kcal | Carbohydrates: 29g | Protein: 11g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 83mg | Potassium: 299mg | Fiber: 9g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 3mg
Tried this recipe?Tag me on instagram #greenbowl2soul

More Main course

  • Tomato and ricotta pasta garnished with chopped parsley.
    Tomato and ricotta pasta
  • A bowl of creamy curry pasta garnished with chopped cilantro.
    Creamy Indian curry pasta
  • Pinto bean curry garnished with chopped cilantro.
    Pinto bean curry
  • A bowl of mushroom zucchini pasta.
    Zucchini mushroom pasta

Reader Interactions

Comments

  1. Shiraz

    December 26, 2022 at 9:59 am

    Made it and it was delicious! Easy to make and gobbled up in a jiff! Thanks!!

    Reply
    • Vandana Chauhan

      January 23, 2023 at 6:20 pm

      Thank you Shiraz ๐Ÿ™‚

      Reply
4.77 from 17 votes (17 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Vandana Chauhan profile picture

Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

More about me โ†’

Popular recipes

  • Mixed bean salad balela served in a white bowl.
    Mixed bean salad balela (Middle Eastern style)
  • Chili oil getting drizzled over a bowl of chili garlic noodles with a spoon
    Garlic chili oil noodles
  • four savoury muffins kept on a whote plate with some corn kernels in the background
    Vegan savoury muffins with tomato, corn, and caramelized onion
  • Vegetable chow mein in a black wok.
    Vegetable chow mein
  • A slice of peach cobbler served on a white plate
    Easy peach cobbler with canned peaches
  • Indian vegetable curry in a bowl with rice, lime, and fresh herbs in the background
    Indian vegetable curry

Seasonal favorites

  • Rainbow orzo salad sprinkled with crushed black pepper.
    Rainbow orzo salad
  • Middle Eastern tomato parsley salad in a grey bowl.
    Middle Eastern tomato parsley salad
  • Pea and peanut salad sprinkled with crushed black pepper.
    Creamy and crunchy pea and peanut salad
  • A bowl of Armenian potato salad with onion and fresh herbs.
    Armenian potato salad with onions
  • A glass of orange lemonade with ice cubes.
    Orange lemonade
  • Mediterranean beetroot and feta cheese salad garnished with dill served in a white bowl.
    Beetroot and feta salad

Footer

โ†‘ back to top

About

  • Privacy Policy
  • About

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright ยฉ 2025 Greenbowl2soul

147 shares
Scroll Up

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.