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Dal is the Indian term for dried lentils, pulses, legumes, or beans. A very important staple food in Indian cuisine, it is traditionally consumed at every meal. Dal is prepared in a soup-like consistency, although it is thicker than a typical soup.
Today's dish is a dal prepared with yellow lentils (masoor dal) and red lentils (moong dal). The lentils are split and skinned.
You can serve this dal with roti (Indian flatbread) as well as another side dish. Alternatively, you can serve this dal as a main dish with rice.
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- 1/2 cup moong dal (yellow lentils)
- 1/2 cup masoor dal (red lentils)
- 1 liter water
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 2-3 tablespoon desi ghee (clarified butter)
- 1 onion, finely chopped
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 2-3 teaspoon hara dhania (cilantro), finely chopped
- Place the dal in a pressure cooker and wash it a few times under running water until it runs clear.
- Set the pressure cooker to high heat. Add in the water, salt, and turmeric powder. Close the cooker. Turn off the heat as soon as the whistle blows.
- Open the cooker when the pressure subsides. Keep it on high heat, and on another burner prepare the tadka tempering.
- Melt the ghee in a tadka pan on high heat and add in the chopped onions. Saute them until they turn brown. Keep stirring the dal in between. Reduce heat to low when the dal comes to a boil and let it simmer.
- When the onions are done, add in the red chilli powder, garam masala, and coriander powder. Stir for 1/2 a minute and pour the tadka into the simmering dal. Add 2 tsp chopped cilantro in the dal and mix well. Cook for 1-2 minutes more, then remove it. If it is thin, cook until it reaches the consistency you want.
- Transfer to a serving dish, garnish with the remaining cilantro, and serve.
Punjabi Moong Masoor Dal Recipe
© 2019 Rajan Singh Jolly