Moong Masoor Dal

    1 hour

    This is an easy dal to make on a vegetarian night. It tastes good with rice and is my favourite Indian food! I look forward to my Tuesdays dal chawaal nights!


    Pennsylvania, United States
    49 people made this

    Serves: 5 

    • 1/2 cup yellow moong daal
    • 1/2 cup orange masoor daal
    • 1/2 onion finely chopped
    • 1 tomatoe finely chopped
    • 1/2 clove garlic
    • 1/2 inch fresh ginger
    • 1/2 tsp red chili powder
    • 1/4 tsp cumin seeds
    • 1/4 tsp rai
    • 1/2 tsp turmeric powder
    • 2 tbsp lemon juice
    • 1/2 tsp ghee
    • 2 tsp vegetable oil
    • 2 sprigs coriander leaves
    • 1 tsp heeng
    • salt to taste

    Prep:10min  ›  Cook:20min  ›  Extra time:30min preserving  ›  Ready in:1hr 

    1. Boil daal for 20 minutes with turmeric powder and salt.
    2. In the meantime, place oil in a pan, add cumin seeds, rai, heeng, red chili powder, onions, tomatoes and saute for 5 minutes.
    3. Add the boiled daal to it. Let it simmer for a few minutes.
    4. Add lemon juice, ghee and coriander leaves and serve.

    Use next day

    You can eat it as a soup or with rice or chapattis.

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    Reviews in English (2)


    Thank you for this simple recipe. I am new to Indian cooking, don't have all the ingredients yet. Wanted to try this anyway. so made without heeng. Used the french green lentils that I have on hand. don't know how these changes effect the recipe, but for us it was very good. will get the ingredients and try again. Love Indian food, but expensive to eat out. Moving more toward vegetarian and this with a lemon dill rice recipe was excellent. Thank you again Judy in WA  -  20 Feb 2012


    Where do the fresh ginger and garlic factor in?  -  09 Apr 2012