Moong Masoor Dal

This moong masoor dal makes the perfect weeknight dinner that is comforting, cozy, and satisfying! It is a delicious meatless main that even non-vegans will love. 

 This dal is versatile and pairs well with rice or Indian flatbreads like these plain parathas. 

🤔What is dal 

Dal can be directly translated to split lentils, commonly used in Indian cuisines. However, when referring to food, dal is a thick, spicy stew made from simmering lentils with various spices and aromatics. 

This flavorful stew usually accompanies rice and Indian flatbreads like chapati, naan, and paratha. 

Depending on the region of India, different varieties of lentils are used to make this dish. This recipe will combine moong dal (split mung beans) and masoor dal (split red lentils). 

💚Why you will love this recipe 

• Spicy, savory, and bold in flavors 
• Healthy and is packed with fiber and protein 
• Filling and satisfying 
• Great for meal prep and is freezable 

🌶️What you will need 

📃Ingredient notes and substitutions 

• Moong dal (split mung beans)  and masoor dal (split red lentils) - you can find both varieties of pulses in most groceries stores. 
• Lime juice - can be substituted with lemon juice. Freshly squeezed ones are preferred, but bottled juice will work as well. 
• Green chilies - An optional ingredient. To reduce the spice level, deseeded your chilies before using. 
• Garam masala - An optional ingredient that gives moong masoor dal more depth of flavor. 

🔪How to make 

Cooking lentils 

Wash your lentils thoroughly until the water is no longer cloudy. Drain well. 

You can either cook your lentils on the stove or in the Instant pot. 

Stovetop 

• In a Dutch oven or soup pot, add lentils along with 4 cups of water. 
• Bring the mixture to a boil, then lower the heat to a gentle simmer. 
• Place the lid slightly ajar, and cook for 25-30 minutes or until the lentils are soft and mushy. You should skim off the foam that rises to the top if it prevents you from observing the cooking lentils. 

Instant pot 

• Place lentils along with 3 cups of water into the inner pot. 
• Cook at high pressure for 10 minutes. Let the pressure release naturally for around 10 minutes, then quickly release the remaining pressure. 
• Give the cooked lentils a quick stir, and it is ready to be used. 

Making tadka (tempering spices) 

Heat a tablespoon of oil over medium heat in a cast iron skillet or non-stick pan. 

Once the oil is heated, add cumin seed and fry until they start to pop and sizzle. Then, add onion and saute until translucent. 

Stir in garlic and ginger. Fry until fragrant. Add green and dried chilies next and fry for 1-2 minutes. 

Now, add ground spices and fry for another minute. Lastly, add tomato to the pan and cook until soft. 

Assembling the dish 

Stir tadka into the cook lentils, adding some hot water if the dal is too thick for your liking. Your moong masoor dal is ready to be served! 

✔️Helpful tips 

• Be sure to thoroughly rinse your lentils a couple of times until the water is clear to remove dust and debris accumulated. 
• The freshness and age of the lentils will affect their cooking time. The longer the lentils are stored, the longer it takes to cook. Old lentils can take up to 45 minutes to soften. 
• If your dal is too thick for your liking, add more water, around 2-3 tablespoons at a time. 

🍚How to serve

Here are some of my favorite ways to serve this moong masoor dal - 

• Rice - Basmati rice, brown rice, chickpea pulao, or fried rice like this Indian fried rice 
• Indian flatbreads - vegan roti, plain paratha, naan 
• Vegetable side dishes - aloo gobi, Indian stir-fry, chopped salad like kachumber salad 

❄️Storing suggestions 

Fridge - this moong masoor dal can be refrigerated for 4-5 days in a sealed container. 

Freezer - You can freeze this lentil stew for up to 3 months. I recommend portioning it into individual servings before freezing, so you will only be taking out what you need. 

Reheating - Let frozen dal thaw overnight in the fridge or at room temperature for a couple of hours. You can then heat them in the microwave or on the stove. You should add a splash of water if your dal is too thick. 

❔Commonly asked questions

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