Masar Moongi di Daal

30 mins
Serves 1
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Directions

  1. 1Rinse the masoor and moong until the water runs clearer.
  2. 2Rinse the masoor and moong until the water runs clearer.
  3. 3Rinse the masoor and moong until the water runs clearer.
  4. 4Add the rinsed lentils to a pot with 900 ml of water, 1 tsp salt, and ¼ tsp turmeric.
  5. 5Add the rinsed lentils to a pot with 900 ml of water, 1 tsp salt, and ¼ tsp turmeric.
  6. 6Add the rinsed lentils to a pot with 900 ml of water, 1 tsp salt, and ¼ tsp turmeric.
  7. 7Bring the mixture to a boil.
  8. 8Bring the mixture to a boil.
  9. 9Bring the mixture to a boil.
  10. 10Simmer gently for around 15 minutes until the lentils begin to soften. Add 1 tsp of butter (optional) during simmering.
  11. 11Simmer gently for around 15 minutes until the lentils begin to soften. Add 1 tsp of butter (optional) during simmering.
  12. 12Simmer gently for around 15 minutes until the lentils begin to soften. Add 1 tsp of butter (optional) during simmering.
  13. 13Blitz the ½ medium onion, 4 garlic cloves, and ½ inch ginger together into a coarse paste.
  14. 14Blitz the ½ medium onion, 4 garlic cloves, and ½ inch ginger together into a coarse paste.
  15. 15Blitz the ½ medium onion, 4 garlic cloves, and ½ inch ginger together into a coarse paste.
  16. 16Heat 2 tsp of ghee (or oil) in a small pan on medium heat, then add the paste.
  17. 17Heat 2 tsp of ghee (or oil) in a small pan on medium heat, then add the paste.
  18. 18Heat 2 tsp of ghee (or oil) in a small pan on medium heat, then add the paste.
  19. 19Cook slowly, stirring often, until the paste turns golden and aromatic, about 10–12 minutes.
  20. 20Cook slowly, stirring often, until the paste turns golden and aromatic, about 10–12 minutes.
  21. 21Cook slowly, stirring often, until the paste turns golden and aromatic, about 10–12 minutes.
  22. 22Add 5 slit green chillies near the end and cook for about 2 minutes until they sizzle and release their heat.
  23. 23Add 5 slit green chillies near the end and cook for about 2 minutes until they sizzle and release their heat.
  24. 24Add 5 slit green chillies near the end and cook for about 2 minutes until they sizzle and release their heat.
  25. 25Pour most of the golden tarka into the daal.
  26. 26Pour most of the golden tarka into the daal.
  27. 27Pour most of the golden tarka into the daal.
  28. 28Add ¼ tsp of garam masala to the daal.
  29. 29Add ¼ tsp of garam masala to the daal.
  30. 30Add ¼ tsp of garam masala to the daal.
  31. 31Simmer together for 20 minutes on low heat, stirring occasionally. Taste and adjust salt as needed.
  32. 32Simmer together for 20 minutes on low heat, stirring occasionally. Taste and adjust salt as needed.
  33. 33Simmer together for 20 minutes on low heat, stirring occasionally. Taste and adjust salt as needed.
  34. 34Ladle 2 scoops of daal into the tarka pan, swirl to lift every bit of flavor, and pour it back into the daal.
  35. 35Ladle 2 scoops of daal into the tarka pan, swirl to lift every bit of flavor, and pour it back into the daal.
  36. 36Ladle 2 scoops of daal into the tarka pan, swirl to lift every bit of flavor, and pour it back into the daal.
  37. 37Scatter a handful of fresh chopped coriander and serve hot with chawal or roti.
  38. 38Scatter a handful of fresh chopped coriander and serve hot with chawal or roti.
  39. 39Scatter a handful of fresh chopped coriander and serve hot with chawal or roti.

Ingredients

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