Masar Moongi di Daal

30 mins
Serves 1
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Directions

  1. 1Rinse the masoor and moong till the water runs clearer.
  2. 2Add to a pot with 900ml water, salt, turmeric, and butter.
  3. 3Bring to a boil, then simmer gently for around 15 minutes until the lentils begin to soften.
  4. 4Blitz the onion, garlic, and ginger together into a coarse paste.
  5. 5Heat ghee (or oil) in a small pan on medium, then add the paste.
  6. 6Cook slowly, stirring often, until it turns golden and aromatic, about 10–12 minutes.
  7. 7Add the slit green chillies near the end and cook for about 2 minutes, until they sizzle and release their heat.
  8. 8Pour most of the golden tarka into the daal, add the garam masala, and simmer together for 20 minutes on low, stirring occasionally.
  9. 9Taste and adjust salt as needed.
  10. 10Ladle 2 scoops of daal into the tarka pan, swirl to lift every bit of flavour, and pour it back in.
  11. 11Scatter fresh coriander and serve hot with chawal or roti.

Ingredients

  • 170 g red split lentils (masoor)
  • 30 g split moong (moongi)
  • 900 ml water
  • 1 tsp salt
  • 0.25 tsp turmeric
  • 1 tsp butter (optional)
  • 0.5 medium onion
  • 4 garlic cloves
  • 0.5 inch ginger
  • 5 green chillies, slit (to taste)
  • 2 tsp ghee (for tarka)
  • 0.25 tsp garam masala
  • 1 handful fresh coriander, chopped

Equipment

potsmall pan

Tips

  • Let the lentils break down naturally, no whisking or mashing.
  • Aim for a lightly soupy texture that flows easily off the spoon.
  • Adjust heat by number of chillies or remove seeds for less spice.
  • A teaspoon of butter when simmering.
  • Ladle 2 scoops of daal into the tarka pan, swirl to lift every bit of flavour, and pour it back in for a secret layer of richness.