Masar Moongi di Daal
Directions
- 1Rinse the masoor and moong until the water runs clearer.
- 2Add the rinsed lentils to a pot with 900 ml of water, 1 tsp salt, and ¼ tsp turmeric.
- 3Bring the mixture to a boil.
- 4Simmer gently for around 15 minutes until the lentils begin to soften. Add 1 tsp of butter (optional) during simmering.
- 5Blitz the ½ medium onion, 4 garlic cloves, and ½ inch ginger together into a coarse paste.
- 6Heat 2 tsp of ghee (or oil) in a small pan on medium heat, then add the paste.
- 7Cook slowly, stirring often, until the paste turns golden and aromatic, about 10–12 minutes.
- 8Add 5 slit green chillies near the end and cook for about 2 minutes until they sizzle and release their heat.
- 9Pour most of the golden tarka into the daal.
- 10Add ¼ tsp of garam masala to the daal.
- 11Simmer together for 20 minutes on low heat, stirring occasionally. Taste and adjust salt as needed.
- 12Ladle 2 scoops of daal into the tarka pan, swirl to lift every bit of flavor, and pour it back into the daal.
- 13Scatter a handful of fresh chopped 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
- 0.5 medium onion
- 4 garlic cloves
- 0.5 inch ginger
- 5 green chillies, slit
- 2 tsp ghee (for tarka)
- 0.25 tsp garam masala
- 1 handful fresh coriander, chopped
Equipment
potsmall panladlewooden spoon
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.
- Add a teaspoon of butter when simmering for extra flavor.
- Ladle 2 scoops of daal into the tarka pan, swirl to lift every bit of flavor, and pour it back in for a secret layer of richness.
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