Moong Masoor di Dhal (Red Lentil and Split Mung Lentil Dhal)
Description: A delicious and comforting Indian lentil dish made with red lentils and split mung beans, lightly spiced and simmered to perfection. This medium-spiced dhal is a great vegetarian option, packed with flavor, protein, and essential nutrients. It’s a simple yet wholesome dish that pairs perfectly with rice or roti.
Spice Level: Medium
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 6
Dietary Info: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Split red lentils (washed) | 100g |
| Split mung beans (washed) | 100g |
| Water | 900ml |
| Salt | 1 tsp |
| Vegetable oil or butter (for frying) | 2 tbsp |
| Red chillis (whole, pierced with a fork) | 2 |
| Bay leaf | 1 |
| Cumin seeds | 1 tsp |
| Onion (finely chopped) | 1 medium |
| Garlic cloves (finely chopped) | 3 |
| Tomatoes (chopped) | 2 medium |
| Fresh ginger (grated) | 1 tbsp |
| Turmeric powder | ½ tsp |
| Green chilli (chopped, adjust to taste) | 1 |
| Garam masala | 1 tsp |
| Fresh coriander (chopped, for garnish) | 2 tbsp |
Instructions
-
Prepare the Lentils:
- Place the washed red lentils in a large pan with 900ml of water and 1 tsp of salt. Bring the water to a boil over medium heat.
- Once boiling, remove any froth that forms on the surface. Add the split mung beans to the pot.
- Reduce the heat to low, cover the pan with a lid, and let the lentils simmer gently for about 15 minutes, or until both types of lentils are soft and fully cooked.
-
-
Check Doneness:
- To check if the lentils are ready, take a few between your fingers and gently press. They should feel soft and tender. If they are done, remove the pan from the heat and set it aside.
-
Prepare the Tadka (Tempered Spices):
- In a separate frying pan, heat the oil or butter over medium heat.
- Using a fork, pierce the red chillis, and add them to the pan along with the bay leaf and cumin seeds.
- When the cumin seeds start to sizzle and release their aroma, carefully remove the whole chillis and set them aside for later garnish.
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Cook the Onion and Garlic:
- Add the chopped onion and garlic to the same frying pan. Fry until the onions turn golden brown and fragrant.
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Create the Masala Paste:
- Lower the heat and stir in the chopped tomatoes, grated ginger, turmeric, and green chilli.
- Allow the ingredients to cook down into a thick, dry masala paste. This should take around 10 minutes. Stir occasionally to ensure the mixture doesn’t stick to the bottom of the pan.
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Incorporate the Lentils:
- Once the masala paste is ready, add a ladleful of the cooked lentils (dhal) from the large pan into the frying pan. Stir the masala and lentils together thoroughly.
- Then, pour the contents of the frying pan back into the large pot with the remaining lentils. Stir everything together until well combined.
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Adjust Consistency:
- The dhal should have a consistency similar to a thick soup. If it seems too thick, simply add a little boiling water to adjust the texture to your preference. Once the desired consistency is achieved, remove the pan from heat.
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Add the Finishing Touches:
- Stir in the garam masala and freshly chopped coriander for an aromatic finish.
- Garnish the dhal with the whole red chillis that were set aside earlier.
Serving Suggestions
Moong Masoor di Dhal is best served hot, accompanied by steamed basmati rice, naan, or roti. A side of cucumber raita or pickles adds a refreshing contrast to the warm and flavorful dhal. Enjoy this dish as a comforting weeknight meal or as a satisfying addition to any Indian-inspired feast.
