Moong Masoor Dal

moong masoor dal

(MIXED LENTILS SOUP / HUSKLESS SPLIT MUNG BEANS MOONG DAL AND RED SPLIT LENTILS MASOOR DAL)

Made Easy Using “D-A-L” Masala Packs 

The dal recipe I make is very simple and common in Northern (Punjabi) Indian families. If you are a dal (soup) fan, try this recipe. You will love it. This Dal recipe yields 6-8 servings of yummy Indian lentil soup that your guests and family will love. This recipe is simple and very easy to make, and best of all, all the lentils and spices are included in D–A–L packs.

This recipe is NON-DAIRY, VEGETARIAN, VEGAN FRIENDLY & SPICES HAVE NO ADDED GLUTEN.

NOTES: If you wish, you can replace the purified butter (ghee) in this recipe with any other cooking oil, but no other substitutions are recommended.  The D–A–L masala packs can be stored in the freezer for up to 12 months.  

• PREP TIME: 10 mins       

• COOK TIME: 20 mins       

• TOTAL TIME: 30 mins        

• YIELD: 4-6 servings

STEP 1:  Using “MM” + “D” spice pack

• 1pk “MM” lentils pack

• 1pk “D” spice pack

• 6 cups warm tap water (Optional: if you like Dal thinner add 1 cup of extra water)

• 1-2 tbsp fresh ginger chopped or crushed

• 1 tsp fresh green chilies chopped or crushed (optional)     

1. Place “MM” lentils pack in a bowl and wash well. Drain all water and set aside.

2. Bring water to boil on high heat in a large heavy bottom pot. Add lentils.

3. Add “D” spice pack, ginger and green chilies (optional). Turn the heat down to medium low stirring occasionally and cook uncovered for 15-20 minutes or until lentils are cooked but please do not overcook, it will turn into mush.

TIP: WHILE LENTILS ARE COOKING ONE CAN PREPARE STEP 2: TARKA

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STEP 2: Prepare Tarka Using “A” spice pack

• ¼ cup cooking oil or clarified butter (ghee)   

• 1pk “A” spice pack

• 1-2 tbsp fresh garlic, chopped or crushed           

• 1 ½ cups onion’s, finely chopped  

• 1 cup fresh tomatoes, finely chopped

• ½ tsp cayenne pepper (Optional)

1. Heat oil or clarified butter in a frying pan or a saucepan. Add “A” spice pack when cumin seeds start to crackle and brown.

2. Add garlic and fry until brown. Add onions and fry until golden brown. Add tomatoes and fry until soft.

3. Can add red cayenne to taste (Optional)

4. Cook until most of the liquid is absorbed and oil or butter appears on the top of tarka.

5. Turn the heat to low to keep tarka warm.

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STEP 3: Using “L” spice pack

• 1pk “L” spice pack

•  ½ cup   fresh cilantro, finely chopped

1. Once lentils are cooked remove from heat.

2. Add “L” spice pack to TARKA and mix well. Remove from heat and stir the tarka into the cooked lentils and mix well. Garnish with cilantro.

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Serving Recommendations

Serve hot, accompanied with your favourite Indian flat bread (roti/chapati, Ashi’s Rasoi Naan bread , Puri, etc.) and/or Basmati Rice