Moong Masoor Dal | Mixed Dal Recipe || How to Make Dal Recipe with Step-by-step Photos...
Moong Masoor dal is basically a healthy and simple meal that contains full of protein, those who are vegetarians, for those, is much more beneficial to them because the meat is load with full of protein and dal is the replacement for meat it works the same rather it has more benefits than meat, doctors always recommend balanced diet including fruits, lentils and vegetables, yellow and red lentils belong to South Asia
These lentils have been used in this region for centuries, before the advent of Islam the people of India generally lived on vegetables and pulses Dal (pulse) has more varieties and cooking ways
Today I am going make a simple and quick lentil recipe that is served with chapati, plain rice or bagara rice with veggies raita salad and any type of pickles, It is known as summer food when people don’t want to have any oily foods and beef mutton etc so let’s begin how to make tasty and healthy moong masoor dal
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Wash both the lentils together and soak
In a pot add both soaked lentils with their water red chilli, turmeric, garlic paste and oil
Bring it to a boil and cover the half lid on low-medium flame for 1o minutes, keep stirring occasionally, If needed then you can add more water but water should be warm and boiled
Don’t properly cover the lid because lentil gets boiled quickly
Don’t properly cover the lid because lentil gets boiled quickly
After 15 minutes add chopped tomato and green chilli, mix them and allow cooking for another 10 minutes
Now mix the lentils well with the help of a wooden masher/dal photo
Add salt stir it and add ½ glass of boiled water or whatever you want to keep the consistency of lentils it depends on you thick or thin, Let it boil now turn off the flame
Now add cumin seeds and let them crackle
Add sliced onion and fry till edges start to turn golden, quickly add chopped garlic and fry till golden
Immediately pour it into cooked lentils and cover tightly
After 5 minutes garnished with coriander leaves, dal is done to serve with plain, rice, chapati and flavoured rice with raita pickle
Mixed Dal is basically a healthy and simple meal that contains one full of protein, a quick and easy recipe
Mixed Dal is basically a healthy and simple meal that contains one full of protein, a quick and easy recipe
Ingredients:
- 1 cup, masoor dal soaked in water for minutes
- 1 cup, of moong dal soaked in water for 15 minutes
- 1 large or 2 small, red tomatoes peeled and chopped
- 1 tsp, red chilli powder
- 1 tsp, garlic paste freshly ground
- ½ tsp, turmeric powder
- Salt to taste
- 2, green chillies chopped
- 2 tbsp, coriander leaves finely chopped
- 1 tbsp, oil
For Tempering (Tarka)
- 1 large, onion thin slices
- 2 cloves, garlic freshly crushed
- ½ tsp, cumin seeds
- 1/3 cup or 25 ml, of oil
- 3-4, whole red chillies
How to Make Moong Masoor Dal?
- Wash both the lentils together and soak
- In a pan add both soaked lentils with their water
- Add red chilli, turmeric, garlic paste and oil
- Bring it to a boil and cover the half lid on low-medium flame for 1o minutes
- Keep stirring occasionally
- If needed you can add more water but the water should be warm and boiled
- Don’t properly cover the lid because lentil gets boiled quickly
- After 15 minutes add chopped tomato and green chilli
- Mix it and allow cooking for another 10 minutes
- Now mix the lentils well with the help of a wooden masher/dal photo
- Add salt stir it and add ½ glass of boiled water or whatever you want to keep the consistency of lentils it depends on your thick or thin
- Let it boil now turn off the flame
- Note: salt is not added during cooking because dal becomes hard and can’t cook quickly salt is added at the end
- On the other hand place, a fry pan on the flame and add oil Heat it
- Now add cumin seeds and let them crackle
- Add sliced onion and fry till edges start to turn golden
- Quickly add chopped garlic and fry till golden
- Immediately pour it into cooked lentils and cover tightly
- After 5 minutes garnish with coriander
- Dal is served with plain rice, chapati and bagara rice with raita and pickles
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