Moong and Masoor Dal, a delightful blend of yellow moong dal (lentils) and red masoor dal, is a staple dish in many South Asian households. Packed with protein and fiber, this lentil curry offers a symphony of textures and flavors, making it a healthy and satisfying meal.
Craving a hearty and nutritious vegetarian meal? Look no further than Moong and Masoor Dal! This easy recipe combines protein-rich lentils with fragrant spices for a comforting and flavorful experience.
Moong And Masoor Daal
Moong dal, also known as green gram, cooks quickly and has a mild, nutty flavor. Masoor dal, with its vibrant red color, disintegrates easily, creating a creamy texture in the dal. The beauty of this recipe lies in its simplicity. With minimal ingredients and basic cooking techniques, you can create a restaurant-worthy dish in under an hour.
This recipe can be easily customized to your taste preferences. For a richer flavor, add a dollop of ghee or coconut milk. Want it spicier? Increase the red chili powder or add a chopped green chili. Fresh herbs like cilantro or curry leaves add a burst of freshness, while a squeeze of lemon juice brightens the overall taste.
Moong and Masoor Daal Recipe
Course: Side DishCuisine: Indian, PakistaniDifficulty: Medium4
servings10
minutes25
minutes350
kcalDiscover Moong and Masoor Dal, a protein-rich lentil stew bursting with flavor.
Ingredients
¾ cup masoor dal (red lentils)
¼ cup moong dal (yellow lentils) – Preferably soaked for 4 hours or more
1 tablespoon vegetable oil
1 medium onion, thinly sliced
1 roma tomato, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon ground cumin
½ teaspoon turmeric powder
1 teaspoon red chili powder (adjust to your spice preference)
1 bay leaf (optional)
5 cups water
1 teaspoon salt (or to taste)
Fresh cilantro, chopped (for garnish)
Directions
- Rinse the masoor dal and moong dal together in a colander until the water runs clear. If you haven’t pre-soaked the lentils, soak them in warm water for at least 30 minutes while you prepare the other ingredients.
- Heat oil in a pressure cooker or pot over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes.
- Add the ginger paste, garlic paste, cumin, turmeric powder, and red chili powder. Saute for another minute, allowing the spices to release their fragrance.
- Add the rinsed lentils, chopped tomato, and bay leaf (if using). Stir well to combine.
- Pour in the water and bring to a boil. Reduce heat, cover the pot or pressure cooker, and cook for 20-25 minutes (or 7-8 minutes in a pressure cooker) until the lentils are soft and mushy.
- Once cooked, remove the bay leaf (if using) and mash the dal slightly with a potato masher for a thicker consistency (optional). Season with salt to taste.
- Garnish with chopped fresh cilantro and serve hot with rice, roti, or naan.
Recipe Video
Notes
- For a richer flavor, temper the dal with ghee or a drizzle of coconut milk before serving.
- If you prefer a smoother texture, blend the dal with an immersion blender after cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if necessary to achieve the desired consistency.
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FAQs
Can I substitute other lentils for moong dal?
Yes, you can substitute split peas or even brown lentils for moong dal. However, the cooking time may vary slightly, so adjust accordingly.
Is Moong and Masoor Dal gluten-free?
Yes, both moong dal and masoor dal are naturally gluten-free. Just be sure to check the labels of any additional ingredients you use, such as pre-made spice blends, for potential gluten contamination.
What are some health benefits of Moong and Masoor Dal?
Both lentils are excellent sources of plant-based protein and fiber. They are also low in fat and cholesterol and contain essential vitamins and minerals like iron, potassium, and folate.