Moong Masoor ki dal

Moong Masoor dal, rice, and salad, served in a black bowl.

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 rice, roti, or even enjoy it as a warm soup on busy days.

Course Main Course

Cuisine Indian, North Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 186kcal

Author Vandana Chauhan

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.

Nutrition