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