Tried Moong and Masoor Daal Recipe

This recipe for masoor moong daal is packed with flavor thanks to the generous addition of kadi pata and tadka of cumin seeds and whole red chilies.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the masoor and moong daal (red and yellow lentils) until the water runs clear.

Step 2

Add rinsed masoor and moong daal to a stockpot and add 5 cups of water. Bring to a simmer.

Step 3

Add crushed ginger and garlic, kadi patta, onion, tomato, turmeric, and red chili powder, and bird's eye chili.

Step 4

Bring heat to low and cover with tight fitting lid. Let daal cook for 45 minutes to 1 hour. Check for doneness, and salt. If it needs to cook more, add ½ cup hot water, and let it simmer until it's soft.

Step 5

Once the daal is ready and placed in serving bowl, begin to get the tadka ready. Heat 2 tablespoon of oil in a saucepan and add mustard seeds. Once the mustard seeds begin to pop, add cumin seeds. Once the oil becomes aromatic, add whole red chilies.

Step 6

After they have changed color slightly, pour the tempered oil on top of the daal. Serve.