Tadka Daal Moong Masoor recipe

Watch the video · 3:30

Ingredients

• 100 g moong daal (split yellow), about 1/2 cup
• 100 g masoor daal (red lentils), about 1/2 cup
• 750 ml water, about 3 cups
• 1/2 tsp turmeric powder
• 1 tsp salt, or to taste
• 1 medium tomato, chopped
• 1 green chilli, slit
• For the tadka
• 3 tbsp oil or ghee
• 1 tsp cumin seeds (zeera)
• 4 garlic cloves, finely chopped
• 1 medium onion, thinly sliced
• 2 dried red chillies
• 1 tsp red chilli powder
• 2 tbsp chopped fresh coriander, to finish

Method

1. Wash both daals in several changes of water until the water runs mostly clear. Drain well.
2. Put the daals, water, turmeric, salt, tomato and green chilli in a pot. Bring to a boil and skim off the foam.
3. Cover and simmer on low heat for 25 to 30 minutes, stirring now and then, until the daals are completely soft.
4. Whisk or mash the daal lightly with a spoon. Add a splash of hot water if it is too thick; it should be pourable like thick soup.
5. Heat the oil or ghee in a small pan on medium heat. Add the cumin and let it sizzle for 10 seconds.
6. Add the garlic and onion and fry for 3 to 4 minutes until golden brown.
7. Add the dried red chillies and chilli powder, stir for 10 seconds, then pour the sizzling tadka straight over the daal.
8. Cover for 2 minutes, stir in the coriander and serve hot.

Watch the video on YouTube