Moong Masoor Daal (red and yellow lentils)
Moong Masoor Daal (red and yellow lentils)

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, moong masoor daal (red and yellow lentils). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Moong Masoor Daal (red and yellow lentils) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Moong Masoor Daal (red and yellow lentils) is something that I’ve loved my whole life. They’re fine and they look fantastic.

One is masoor dal also known as red/orange lentils and are basically red lentils, split and skinned. The other is moong dal also known as yellow lentils or mung beans, split and skinned. Both types of lentils should be easily available at any big supermarket, or at an Indian and Pakistani grocer. Moong Daal, also known as yellow split lentils, are green lentils that are simply dehusked and split.

To begin with this particular recipe, we have to first prepare a few components. You can cook moong masoor daal (red and yellow lentils) using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Moong Masoor Daal (red and yellow lentils):
  1. Make ready 1 cup skinless Masoor daal soaked 1hr
  2. Prepare to taste Salt
  3. Take 1/4 tsp Turmeric powder
  4. Take 1-1/2 tsp Red chilli powder or to taste
  5. Make ready 1/2 tsp Dried mango powder (optional)
  6. Take 6-7 tblsp Oil or ghee (heaped full)
  7. Make ready 1/2 tsp cumin seeds
  8. Make ready 1 medium sized onion finely chopped
  9. Take 1-2 Green chilli finely chopped
  10. Prepare 2 tblsp Garlic peel & sliced
  11. Make ready 1 medium size Tomato finely chopped
  12. Prepare Half a bunch Fresh coriander & mint for garnishing

It is good for lowering cholesterol and controlling sugar levels. You can make dal using regular chickpeas, split chickpeas (chana dal), brown chickpeas (kala chana), black eyed peas, whole mung beans, yellow moong lentils (moong dal), split pigeon pea (toor dal), black lentils (urad dal), red lentils (masoor dal) and kidney beans (rajma). Add a little more water if the mixture becomes too dry. Red Lentils (Masoor Dal) can be used instead of Petite yellow lentils (Mung Dal).

Steps to make Moong Masoor Daal (red and yellow lentils):
  1. #Step_1 - - Put drained lentils in a deep non-stick pan, add 3½-4 cups water, salt, turmeric powder, red chilli powder and dried mango powder and mix well. Cover and cook till lentils are done.
  2. #Step_2 - - Heat oil or ghee in another non-stick pan, add onion and sauté till the onion is slightly Golden Brown. Add garlic and sute till the slightly Golden Brown add dried red chillies with cumin seeds sauté for a few seconds. Add green chilli and mix well. Add tomato and mix well.
  3. #Step_3 - - Add this mixture to the cooked daal and mix well. Cook for a minute. - - #Step_4 - - Transfer into a serving bowl, garnish with a coriander and serve hot with boiled rice or chapati with fresh salad.

Add a little more water if the mixture becomes too dry. Red Lentils (Masoor Dal) can be used instead of Petite yellow lentils (Mung Dal). Mung Dal will take a few minutes longer to cook through. Mung Beans and Lentils can also be used interchangeably. Masoor Dal The masoor dal is perhaps one of the most common pulses in an Indian kitchen.

So that’s going to wrap this up with this exceptional food moong masoor daal (red and yellow lentils) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!