Moong Masoor Dal - Cook and Nibble

Prep Time
15 mins
Cooking Time
30 mins
Serves
4-5
Cuisine
Indian

Moong-masoor dal is a type of lentil soup made with a combination of two dals (lentils), namely moong dal (de-husked green gram) and masoor dal (red lentils). It is a delicious and healthy soup and is mostly served either with plain rice, roti or naan. It can also be served just as a soup. In this recipe, the lentils are boiled and then a tempering/tadka is added.

What you will need

3/4 cup masoor dal (split red lentils)
1/4 cup dhuli moong dal
(split & de-husked green gram, yellow in color)
3 cups of water
1 medium-sized onion (chopped)
1 medium-sized tomato (chopped)
1 green chilly (finely chopped, optional)
1/2 tbsp ginger (chopped)
1/2 tbsp garlic (chopped)
1/4 cup coriander leaves or cilantro
(chopped coarsely)
1 tbsp clarified butter (ghee)
1 tbsp canola oil (or any cooking oil)
1 tsp cumin seeds
1 and 1/2 tsp turmeric powder
(for boiling lentils and preparing tadka)
2 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala powder (optional)
1 tsp red chilly powder (as per taste)
2 tsp salt (as per taste)
1 tbsp kasoori methi
(dried fenugreek leaves, lightly crushed)
1 tbsp lime juice

How to make

Boiling lentils: In a pressure cooker, add lentils, water, 1 tsp turmeric powder and salt. Stir to combine and bring to boil on medium heat. Cover the pressure cooker and wait until 4 whistles (or 5 minutes on “Manual” and “High pressure” in Instant Pot). Switch off the flame. Let the steam in the pressure cooker decrease naturally and open. Stir and keep aside.
Tadka/tempering: Tadka or tempering is a way to add flavor/spice to the cooked lentils. For this, heat oil in a pan and add cumin seeds and onion. Sauté until the onions turn pink. Reduce flame to low and add ginger, garlic, green chilly and 1/2 tsp turmeric powder. Sauté for 15 seconds.
Add the remaining spices (coriander powder, cumin powder, garam masala powder, red chilli powder and kasoori methi) and sauté for additional 15 seconds.
Add tomatoes and increase the flame to medium. Cook until the tomatoes are soft and the mixture starts leaving oil.
Add the prepared tadka to the boiled lentils and stir to combine. Cook on medium heat for additional 2 minutes. If the soup is thick at this point, add additional water as per your preference.
Add lime juice, cilantro and ghee. Serve hot.

Tips & Alternatives to try

The time in the pressure cooker may vary since cookers can be different. Adjust the time so that the lentils are cooked thoroughly. If you do not have a pressure cooker, boil lentils with water, salt and turmeric in a dutch oven for 20-25 minutes (covered and occasionally stirred) until lentils are cooked through.
Another way to eat this soup is to tear 1 roti into small pieces for half cup of soup and add the roti to the soup. The roti absorbs the lentil soup and this makes the roti soft and easy to eat.
Slow cooker recipe: you can make the tadka first in a pan. Then add tadka, unboiled lentils, salt and water to a slow cooker. Cook either for 4 hours on high or on low overnight. Just before serving, add ghee, cilantro and lime juice.

#Dals #Lentils