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5 from 1 vote

Moong Masoor Dal | Red and Yellow Lentil Curry

Made with red and yellow lentils, moong masoor dal is a popular vegan lentil curry recipe from India and Pakistan. Ready in less than 30 minutes, it’s an excellent option for a hearty and quick dinner.
Prep Time5 mins
Cook Time25 mins
Course: Dinner, Lunch
Cuisine: Indian, Pakistani
Servings: 4 people
Calories: 200kcal
Author: Kiran

Ingredients

For the dal:

  • ½ cup red lentils masoor dal
  • ½ cup yellow lentils moong dal
  • 1 tablespoon oil
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • ½ teaspoon turmeric powder
  • Salt to taste

For tempering

  • 2 tablespoons oil
  • ½ small onion sliced (optional)
  • 4 garlic cloves sliced
  • 2 whole red chilli (dried)
  • 1 teaspoon cumin seeds
  • coriander leaves for garnish

Instructions

For the dal:

  • Measure out red lentils (masoor dal) and yellow lentils (moong dal) and wash them. These don’t need to be soaked as they cook pretty quickly, but I usually soak them for a few minutes till I am gathering the rest of the ingredients.
  • Heat 1 tablespoon oil in a large pot.
  • Add onion, garlic paste, ginger paste and turmeric powder. Saute for a minute and then add the lentils along with salt. Add water, stir through and bring to a boil.
  • Once the water comes to a boil, put heat to low and cook for about 15 minutes till lentils are soft. If using a pressure cooker this will take 2 minutes. At this point, I use a whisk or a wooden spoon to mix the lentils vigorously. This mashes the lentils up creating like a thick chunky stew. You can also use an immersion blender. Add more water if desired, or just cook it for a few minutes if a thicker gravy is preferred.

For the tempering:

  • Few minutes before the lentils are done, heat oil for tempering in a small frying pan or small wok. Once the oil is hot, add onions and fry till light golden. Then add the garlic cloves and saute for a minute till they turn golden brown. Then add the whole red chillies followed by the cumin seeds.
  • Cook for about 30 seconds - 1 minute till the cumin and red chillies change colour and release their aroma.
  • Carefully pour the tempering mixture over the lentils (including the oiand mix through. Serve with rice, roti, chapati or naan.

Notes

The amount of water used in a daal recipe depends on personal preference. I adjust depending on how I am going to eat the dal. If I am eating with roti, I will add less water and make it more thick and stew-like. If I am eating with rice, I will add more water to make it more liquid and coat the rice better.

Nutrition

Calories: 200kcal
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