• Wash your lentils thoroughly until the water is no longer cloudy. Drain well.
  ½ cup masoor dal, ½ cup moong dal

Stovetop method

• 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 might need to skim off the foam that rises to the top if it prevents you from observing the cooking lentils.

Instant pot method

• 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)

• In a cast iron skillet or non-stick pan, heat a tablespoon of oil over medium heat.
• Once oil is heated, add cumin seed and fry until they start to pop and sizzle. Then, add onion and saute until translucent, about 2-3 minutes.
  1 teaspoon cumin seeds, 1 medium red onion
• Stir in garlic and ginger. Fry until fragrant, around 1 minute.
  3 cloves garlic, 1 tablespoon minced ginger
• Add green and dried chilies next and fry for 1-2 minutes.
  1 green chili, 1-2 dried chilies
• Now, add ground spices and fry for another minute.
  ½ teaspoon turmeric powder, ¼-1/2 teaspoon chili powder, ¼ teaspoon garam masala
• Lastly, add tomato to the pan and cook until soft, about 4-5 minutes.
  1 medium tomato

Assembling the dish

• Stir tadka into lentils, then add lemon juice and salt. Your moong masoor dal is ready to be served.
  1 tablespoon lemon juice, 1 teaspoon salt