Moong masala daal
A flavorful traditional Indian/Pakistani lentil recipe that is made using red and yellow lentils and cooked in a basic curry base.
Servings: 4 servings
Calories: 356kcal
Ingredients
- 1/2 cup yellow lentils moong daal
- 1/2 cup red lentils masoor daal
- 1 medium onion sliced
- 2 medium tomatoes chopped
- 4 to 5 whole green chilies sliced
- 1 tsp cumin seeds zeera
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 1/2 tsp crushed red chili
- 1 tsp salt or to taste
- 1/3 cup oil
- 1 tsp all spice powder garam masala powder
- chopped coriander for garnish
Instructions
- Soak the red and yellow lentils in water for 20 minutes.
- Meanwhile, in a cooking pot, add 4 to 5 table spoons of cooking oil, and add sliced onions along with cumin seeds.
- Allow the onions to turn a light brown or golden color.
- Add chopped tomatoes and green chilies to the onions along with 1 cup water.
- Add the salt, turmeric, red chili powder and crushed red chili.
- Cover the lid and let it cook for 10 to 15 mins at low to medium flame.
- After 15 mins, check if the tomato have completely dissolved and formed a homogenous curry base.
- Once the tomatoes have dissolved completely, add the lentils and 2 cups of water in the pot.
- Cook at high flame for 5 minutes and then at medium flame.
- Check the lentils by hand. They should be holding their shape but be able to break when pressed between the fingers.
- At this point, Add a girdle or insulator below the pot and cook it for another 5 mins.
- Dish out the dal, and sprinkle all spice powder on it and pour 1 tbsp of oil.
- Serve garnished with fresh coriander and green chilies.
Notes
This daal is more of a drier version of the regular daal and works great with all kinds of puris, parathas, pita breads and chapatis.
Nutrition
Serving: 1serving | Calories: 356kcal | Carbohydrates: 34g | Protein: 13g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 601mg | Potassium: 655mg | Fiber: 16g | Sugar: 4g | Vitamin A: 686IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 4mg