Moong Masoor Daal - Split Yellow Mung and Red Daal - Here is how you can make the most flavourful Masoor and Split Moong Dal at home. This is an easy Vegetarian recipe that can be changed up easily. We add lots of Garlic (both sliced and pureed) as well as other ingredients to make a very robust, rich and delicious Daal that you will want to make time and time again. The Tadka is what makes it so don't skip it!
Moong and Masoor Daal
This recipe was inspired by a reader who gave me the recipe for their version of Masoor Dal. I made it and instantly fell in love. What’s more? My husband would often eat Daal and Veg with his Vegan colleagues and they loved this Daal so much, that it has replaced the others to became their new favourite (minus the Ghee of course)!
This is a super simple recipe to make and it can be made really quickly, if you just add all the ingredients for the Daal (not the tadka/tempering) to a pressure cooker such as a Ninja foodie or Instant pot. Please try it!
What is Masoor Dal?
Lentils are edible legumes and Masoor Daal is a Red Split Lentil. It is often used in quick recipes because it breaks down quicker than Chana or other Lentils. This is also the reason that it is used in many a soup recipe.
The Red Lentil comes from whole masoor aka brown lentils. These lentils still have their husk on but once removed, reveal the split red lentil inside. We use whole masoor in Keema Masoor.
Other Lentil recipes include Daal Gosht Chawal - a popular Indian recipe that is often made on special occasions, Chana Masala with Chicken and Green Moong Daal.
What is Moong/Mung Daal?
Moong Daal is split Mung Bean Bean. It is a very small Daal and like Red Lentils, it breaks down easily.
Daal Ingredients
Here is what you need to make this recipe. Full measurements can be found in the recipe card at the bottom of the page:
Red Lentils - AKA Masoor Daal. These are available in most supermarkets.
Split Mung Daal - Again this can be found in most supermarkets. This is a split Mung bean and is yellow in colour. (Be sure to purchase without the husks).
Salt and Pepper - For seaoning and to bring the flavours together.
Oil and Ghee - We use both for loads of flavour!
Spices - Cumin Seeds, Kashmir Chilli Powder, Smoked Paprika, Ground Turmeric, Coriander Powder, Garam Masala Powder, Chilli Flakes, Hing aka Asafoetida.
Curry Leaves - When it comes to Curry Leaves, they have to be fresh. I always have some in the freezer. Dried Curry Leaves do not impart the same flavour or fragrance! I keep some in the freezer which are fine to use once defrosted.
Tomatoes - Either fresh Tomatoes or tinned pureed Tomatoes. For fresh tomatoes, I recommend Roma or Vine Tomatoes.
Garlic, Green Chillies and Ginger - This recipe asks for more Garlic then you would usually add. It adds loads of flavour and makes the most incredible Daal ever. Fresh Ginger and Garlic can be used or use store brought pastes, frozen blocks. I sometimes use Roast Garlic Paste as pictured.
Onions -Use shop brought fried Onions for ease or deep fry 3 sliced Onions till golden brown. I use the former.
How to Make it
Step 1 – Cook the Daal
Rinse the lentils in 3 changes of Water and then drain.
Place in a deep pot with boiled Water, Salt, Kashmiri Chilli Powder, Paprika, Turmeric, Coriander, Black Pepper, Garam Masala, Chilli Flakes. We also add Tomatoes, Green Chillies, Curry Leaves.
Boil uncovered over medium low heat, (remove the foam that gathers at the top) until the Lentils have completely softened and broken down. You will likely need to top the Water up a few times.
Or place in a pressure cooker with 3 cups of Water and the remaining ingredients. Set the timer to 7 minutes and then do a natural pressure release.
Step 2 - Make the Garlic Tadka (Tempering of Spices - AKA Baghar/Chonk)
This is where all the flavour comes in and you can add many ingredients or just a few. I go all in here.
Heat Oil and add Ghee, Cumin Seeds, Curry Leaves, dry Red Chillies, sliced Garlic, fried Onions and a pinch of Hing.
Step 3 - Blend the Lentils and add Tadka
Use a stick/immersion blender to blend the Lentils if needed.
Pour the Tadka onto the Daal.
Simmer for a couple of minutes and garnish with chopped Coriander.
Note - The Daal will thicken a lot as it cools so if it doesn't look thick yet, you can leave it to thicken or simmer over low heat till it thickens to your desired consistency.
Variations
Daal
You can use most Dals in this recipe but I would not recommend Green Mung Dal like I use in Keema Masur or Daal that won’t break down like Chana Daal.
Add Vegetables!
You can add Spinach/Kale and any other green leafy veg to the Daal towards the end of the cooking time. You can also add other vegetables that you like. If you do add root veg, they will require more cooking time or you can pre roast them before adding them to the Dal.
Add a fried Egg
Adding a fried egg to Dal makes it so delicious and also the most comforting meal ever!
How to serve Moong Masoor Daal
This Daal goes well with Ghee Rice, Basmati Rice, Jeera Rice or flatbread like Garlic Naan.
It is also great with Papad (Papadums), Kachumber Salad, Veg Raita, and Achaar (Pickles).
How to store and reheat Daal
Store Daal in the fridge for 2 days and in the freezer for up to 3 months.
Thaw and then reheat over the stove or in the microwave. Depending on how thick the dal gets, you may need to add more water when reheating.
You can also freeze just the boiled Lentils for up to 2 months. Many people do this to save time for more time consuming Dal recipes. To reheat, simply thaw in the fridge overnight or take it out of the freezer on the morning that you intend to use it. Then proceed with the recipe as normal.
Other Sides to serve with Daal
Daal is often served as a side but I believe that this version is honestly the star of the show.
If you do wish to serve it as a side, serve alongside Masala Fish Fry and other mains such as Keema Matar, Lamb Chops Curry.
More Daal Recipes:
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Moong Masoor Daal - Split Yellow Mung and Red Daal
Ingredients
Lentils
- 200 g Split Masoor Daal Split Red Lentils (about 1 cup)
- 180 g Split Mung Daal Split Yellow Lentils (about 1 cup)
- 1 ½ tablespoon Salt Adjust according to your preference. (You may need less depending on the Salt you use)
- 1 tablespoon Kashmiri Chilli Powder
- 1 tablespoon Smoked Paprika Powder
- ½ teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- ½ teaspoon Black Pepper Powder
- ¼ teaspoon Hing Powder Asafoetida
- 1 ½ teaspoon Ground Garam Masala Powder
- 2 Tomatoes Diced
- 2 inch Ginger Crushed
- 1 teaspoon Red Chilli Flakes
- 2 Green Chillies Chopped
- 8 Curry Leaves
- 2 l Water Boiled
Tempering
- 200 ml Oil Veg or Sunflower
- 1 tablespoon Cumin Seeds
- 10 Curry Leaves
- 2 Garlic Bulbs Cloves peeled and sliced finely
- 1 cup Fried Onions
- 2 Dry Red Chillies
Instructions
- Step 1 – Cook the DaalRinse the lentils in 3 changes of Water and then drain.Place in a deep pot with boiled Water, Salt, Kashmiri Chilli Powder, Paprika, Turmeric, Coriander, Black Pepper, Garam Masala, Chilli Flakes. We also add Tomatoes, Green Chillies, Curry Leaves.Boil uncovered over medium low heat, (remove the foam that gathers at the top) until the Lentils have completely softened and broken down. You will likely need to top the Water up a few times.Or place in a pressure cooker with 3 cups of Water and the remaining ingredients. Set the timer to 7 minutes and then do a natural pressure release.
- Step 2 - Make the Garlic Tadka (Tempering of Spices - AKA Baghar/Chonk)This is where all the flavour comes in and you can add many ingredients or just a few. I go all in here.Heat Oil and add Ghee, Cumin Seeds, Curry Leaves, dry Red Chillies, sliced Garlic, fried Onions and a pinch of Hing.Use a stick/immersion blender to blend the Lentils if needed.
- Step 3 - Blend the Lentils and add TadkaPour the Tadka onto the Daal.Simmer for a couple of minutes and garnish with chopped Coriander.Note - The Daal will thicken a lot as it cools so if it doesn't look thick yet, you can leave it to thicken or simmer over low heat till it thickens to your desired consistency.
Notes
Variations
Daal You can use most Dals in this recipe but I would not recommend Green Mung Dal or Daal that won’t break down like Chana Daal. Add Vegetables! You can add Spinach/Kale and any other green leafy veg to the Daal towards the end of the cooking time. You can also add other vegetables that you like. If you do add root veg, they will require more cooking time or you can pre roast them before adding them to the Dal. Add a fried Egg Adding a fried egg to Dal makes it so delicious and also the most comforting meal ever!How to serve Moong Masoor Daal
This Daal goes well with Ghee Rice, Basmati Rice, Jeera Rice or flatbread like Garlic Naan. It is also great with Papad (Papadums), Kachumber Salad, Veg Raita, and Achaar (Pickles).How to store and reheat Daal
Store Daal in the fridge for 2 days and in the freezer for up to 3 months. Thaw and then reheat over the stove or in the microwave. Depending on how thick the dal gets, you may need to add more water when reheating. You can also freeze just the boiled Lentils for up to 2 months. Many people do this to save time for more time consuming Dal recipes. To reheat, simply thaw in the fridge overnight or take it out of the freezer on the morning that you intend to use it. Then proceed with the recipe as normal.Other Sides to serve with Daal
Daal is often served as a side but I believe that this version is honestly the star of the show.If you do wish to serve it as a side, serve alongside Masala Fish Fry and other mains such as Keema Matar, Lamb Chops Curry.
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