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Moong Masoor Dal Recipe. This light moog-masur dal is a family favourite that tastes much better than you'd expect. With only a handful of ingredients and very little effort this easy dal has the power to surprise you. It tastes even better in winter when both tomatoes and coriander (leaves) are in season. But even in summer it is great with a squeeze of gondhoraj lime (a kaffir-like lime indigenous to Bengal). The key to perfecting this dal is to not cook the masoor and the mung dal too much so that they retain their texture. For this reason we have made this without a pressure cooker since an open pot gives you more control and it does not really take long to cook anyway. This moong-masoor dal can be served with batter fried vegetables such as the phulkopi'r bora (cauliflower fritter) shown here or with any tarkari (vegetable dish) of your choice.

Ingredients:

Split Green gram (Moong dal) 1 Cup (Soaked for 1/2 Hour)
Tomato 2 (Chopped)
Ginger Garlic Paste 1 tsp
Onion 1 tbsp (Chopped)
Red Chilli Powder 1 tsp
Salt 1/2 tsp
Green Coriander 2 tbsp
Green Chilli 2 (Chopped)
Turmeric Powder 1/2 tsp
Cumin 1 tsp
Coriander Powder 1 tsp
Button Red Chilli 2
Curry Leaves 5
Garam Masala Powder 1/2 tsp
Oil 5 tbsp

Direction:

Step 1: Take a pot and add oil 2 tbsp and then add onion and slightly fry it and then add Ginger Garlic Paste and stir it and slightly fry it and then add Chopped Tomato and stir it and slightly fry it and then add Red Chilli Powder, Turmeric Powder, Coriander Powder and stir it and then cook it for 2 minutes on medium flame and then add Soaked Split Green gram (Moong dal) and stir it and add Salt and stir it and then add 2 cups water and cover it with lid and cook for 30 minutes on medium to low flame.

Step 2: After that remove lid and then stir it and add 1 cup water and stir it and add Green Coriander, Green Chilli and stir it and cover it with lid and cook for 10 minutes on medium flame.

Step 3: After that remove the lid and then add Garam Masala Powder and stir it and dish out it.

Step 4: Now take a pan and add 3 tbsp oil and add Cumin, Button Red Chilli, Curry Leaves and slightly fry it and then turn off the flame and put it into Moong dal. Your moong daal tadkha is ready.

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