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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
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
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
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