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Home » Recipes

Published: Nov 14, 2020. Post Updated: Nov 26, 2024

Home » Recipes

Moong Masoor Daal - Split Yellow Mung and Red Daal

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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!

Daal in Karahi dish

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:

Daal Recipe Ingredients

Tadka Ingredients

Yellow split mung bean in jar

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.

Red and Yellow Dal in pot

Daal and Spices in pot

Blended lentils in pot

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.

Oil with cumin seeds, curry leaves in a pan

Garlic added to tempering pan

Onions added to tempering pot

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.

Daal with tempering in pot

Red Daal in Karahi dish

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:

Palak Dal

Chana Dal with Chicken

Mung Daal

Tadka Daal

Dal Chawal

Masoor Dal Tadka

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Red Daal in Karahi dish

Moong Masoor Daal - Split Yellow Mung and Red Daal

Safira
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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Dinner
Cuisine Indian, Pakistani, South Asian
Servings 4
Calories 359 kcal

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 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.
    Use a stick/immersion blender to blend the Lentils if needed.
  • Step 3 - Blend the Lentils and add Tadka
    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.

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.

Nutrition

Calories: 359kcalCarbohydrates: 38gProtein: 14gFat: 17gSaturated Fat: 2gSodium: 688mgPotassium: 618mgFiber: 17gSugar: 3gVitamin A: 389IUVitamin C: 61mgCalcium: 73mgIron: 5mg
Keyword Daal, Dahl, Dal, Red Lentil Daal
Tried this recipe?Let us know how it was!

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hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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