Here s’ is my style Moong Masoor Dal Recipe with step-by-step instructions and images. Dal is one of the most popular lentils recipes from both cuisines. It can be enjoyed with simple boiled rice and chapati. Further, you can salad on the side and lemon wedge. Two lentils add to this dish, Red Lentil (Masoor Dal) and Yellow Lentils (Moong dal) which are cooked with tomato, onion, ginger, garlic, and everyday spices and flavor with soya leaves.
Try out this easy the quick recipe to make, scrumptious, and flavor terrific Pakistani and Indian Dal Recipe. Serve With Both.
This daal recipe is straightforward to make for a beginner and is prepared in approximately 1 hour that is tremendous for a busy day.
Need The Following Ingredients
How To Make Moong Masoor Dal Recipe
Step-by-Step Photo And Instruction
Wash the lentils under running water till water runs clear, soak in water for 20 minutes, then remove the soaking water.
Pour 1/2 cup oil into a pot. When the oil becomes hot.
Add chopped onion, chopped ginger, garlic and sliced green chili and sauté until turn transparent.
Add the drained dal and keep stirring for a few minutes till the dal start sticking to the bottom.
Immediately, add tomato and keep stirring until the tomato softened.
Add the powder spices and sauté for another 1 minute if the masala starts to stick to the bottom of the pot.
You can see the oil separating from the dal.
Add 2 cups of water and stir to mix and bring to a gentle boil.
Once it begins to boil, low flame, cover, and cook for 25-30 minutes. Until the daal is fully cooked, stirring once in between.
Mash the daal with the spoon.
And then add soya leaves and mix well.
Add 1 cup water to the daal stir the dal and cook on medium flame until daal gets a thick consistency.
Now heat 3 tablespoons of oil in a frypan and slice onion as needed, I have used 1 small onion and fry until golden and transfer the fried onion into the cooked daal.
This dal consistency is the right consistency serving with both.
Lentils making in such a lot of unique ways. I have shared lots of recipes on my food blog, which you can check below.
Moong Masoor Dal Recipe (Red and Yellow Lentils)
Ingredients
- 1 Cup Moong Dal Yellow lentils
- 1/2 Cup Masoor Dal Red lentils
- 1/2 Cup Oil
- 2 Medium Tomatoes Cut into cubes
- 2 Small Onion Cut into sliced
- 4 Garlic cloves Chopped
- 1 Fresh Ginger Chopped
- 4 Green chili sliced
- Coriander leaves For garnish
- Soya Leaves Few For flavor
- 2 Tbsp Coriander powder
- 1 Tbsp Cumin seeds Roasted
- 1/2 Tsp Turmeric powder
- 2 Tbsp Red chili powder
Tempering
- 1 Small Onion Cut into sliced
- 3 Tbsp Oil
Instructions
How To Make Moong Masoor Dal Recipe
- Wash the lentils under running water till water runs clean, soak in water for 20 minutes, then remove the soaking water.
- Pour 1/2 cup oil to a pot. When the oil becomes hot.
- Add chopped onion, chopped ginger, garlic and sliced green chili and sauté until turn transparent.
- Add the drained dal and keep stirring for a few minutes till the dal start sticking to the bottom.
- Immediately, add tomato and keep stirring until the tomato softened.
- Add the powder spices and sauté for another 1 minutes if the masala start to stick to the bottom of the pot.
- You can see the oil separating from the dal.
- Add 2 cups of water and stir to mix and bring to a gentle boil.
- Once it begins to boil, low flame, cover and cook for 25-30 minutes. Until the lentils are full cooked, stirring once in between.
- Mash the daal with the spoon.
- And then add soya leaves and mix well.
- Add 1 cup water to the daal stir the daal and cook on medium flame until daal get a thick consistency.(The dal consistency can be made thick to thin as your choice).
Making Tadka
- Now heat 3 tablespoons of oil in a fry pan and sliced onion as needed, I have used 1 small onion and fry until golden and transfer the fried onion into the cooked daal.
- This dal consistency is right consistency serving with both.
