A flavorful and nutritious lentil dish made with moong and masoor daal, seasoned with spices and topped with a fragrant tarka.
Ingredients
Main Ingredients
- 1/4cupmoong daal (soaked)
- 1/4cupmasoor daal (soaked)
- 1tspred chili powder
- 1/2tspcoriander powder
- 1/4tspturmeric powder
- 1tspsalt
- 1/4piecechicken cube
- 1/2tbspginger garlic paste
- 2serving spoons oil
- 1tspzeera (cumin seeds)
- 1small onion, sliced
- 10piececurry leaves
- 5piecebutton red chili
How to make Moong Masoor Daal
Cooking the Daal
Boil water and add both soaked daals. Remove any skim that forms on the surface.
Add red chili powder, coriander powder, turmeric powder, salt, chicken cube, and ginger garlic paste. Cover and cook on low heat until the daal is done.
Add water if needed to achieve your desired consistency. Turn off the stove and set aside.
Preparing the Tarka
Heat oil in a pan and let the zeera sputter.
Add sliced onion and fry until golden brown.
Sprinkle curry leaves and button red chili, and fry for a minute.
Quickly pour the tarka over the cooked daal and cover.
Tips & Tricks
Serve the daal with rice, achaar, and salad for a complete meal.
This daal can also be enjoyed with roti.
