For most South Asians, lentils are the ultimate comfort food! There’s nothing more soothing than a bowl of dal (or daal) with some Basmati Rice and Kachumber! I also love eating this Moong Masoor Daal as a side with some easy oven-baked seekh kabab, aloo keema (ground beef & potato curry), or some Bhindi Masala as a main.
Why you’ll love this recipe
Healthy - This Moong Masoor Daal, referred to as “The Secret Superfood” by Tasteofhome.com, is easy to digest and low in fat, protein, and fiber. Easy - The Lentil Curry is one of the easiest Pakistani recipes to cook. It’s the perfect weeknight dinner option with a 5-minute recipe prep and 30-minute cook time in an Instant Pot. Simple Ingredients - This Moong Masoor Dal’s ingredients are easy to source at a local supermarket. Recipe Variations - There are so many ways to change the flavor of this Lentil Curry. Add some tomatoes or spinach, change the spices and tempering, or garnish with cilantro or micro greens. Suits many special diets - Not only is this Lentil Curry vegan and vegetarian, but when eaten with rice, it becomes a gluten-free meal. Budget-friendly - 1 pound of lentils costs only $4-$5 and serves about 14 people. That’s approximately 30 cents per person for a delicious and healthy meal.
Ingredients
There are three main varieties of lentils; whole, split, and split & skinned. The Easy Moong Masoor Dal (Lentil Curry) is made with split and skinned yellow and red lentils, which are the quickest to cook.
Ingredients for the lentils
Moong dal - The yellow moong dal is a split and skinned mung bean. The mung bean, also known as green gram, is green in its whole form. Masoor dal - The red masoor dal is split and skinned brown lentils. Spice powders - red chili powder, salt, and turmeric powder are all that I use in this moong masoor dal recipe. Some people add spices, such as garam masala and coriander powder, to their lentil recipes, but I find that this simple blend is more than sufficient for these mild-tasting lentils.
Ingredients for the tempering
Cooking oil - I use avocado oil for all my recipes, but if that’s not your jam, use canola, peanut, or sunflower oil for this recipe. The oil may seem like a lot when you pour it onto the Lentil Curry, but this is the only fat in the recipe, and when mixed in, it’s completely invisible. Garlic cloves - Sliced garlic cloves are sauteed in some oil and added to the lentils with the flavored oil. Roasting the garlic like this makes it taste less pungent. Cumin seeds - The cumin seeds are also cooked in a little bit of oil to help bring out their earthy and warm flavor and added to the moong masoor dal along with the oil. Whole dry red chilies - Dry red chilies add a smoky flavor without making the Lentil Curry too spicy.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Use ghee for the tempering - When ghee is heated, it releases the most delicious nutty aroma, adding another layer of taste and aroma to the lentil curry. Change the tempering - Onions, black mustard seeds, curry leaves, green chilies, and julienned ginger are all popular ingredients for tempering. Create different combinations every time to switch up the taste of your moong masoor dal. Use a mix of different lentils - Another popular variation to the moong masoor dal is mixed dal. Made of 5 different lentils; moong, masoor, chana, toor, and urad, it takes a little longer to cook and is dense compared to this recipe. Cook the lentils on a stove - Lentils are often cooked in a pressure cooker or Instant Pot. However, you can cook them just as easily on a stovetop if you don’t have either. Add 4 cups of water and 1 cup of lentils with all the dry spice powders to a cooking pot. Cook the mixture on high heat until it comes to a boil, then reduce it to medium heat. After 20 minutes, turn the flame up and uncover the dal. Stir it intermittently as the excess water dries to achieve a smooth consistency. Turn the stove off, prepare the tempering, add it to the Lentil Curry, and enjoy.
Step-by-step instructions
Step 3 - Prepare the tempering, or tadka, by sauteeing the five garlic cloves, one teaspoon cumin seeds, and three whole dry red chilies in hot oil. Add everything, along with the seasoned oil, to the lentils.
Expert Tips
Soak your lentils - this helps speed up the cooking process and is especially helpful when using the Stove Top method. Wash your lentils - If you decide not to soak your Moong Masoor Dal, rinse them until the water runs clear. This helps remove any unwanted residue. Use an immersion blender - To save some time when using the Stove Top method, instead of stirring and mashing the dal by hand. You can use an immersion blender at the end. One or two quick pulses are enough, as you want the lentils to have some texture. Adjust the consistency - Completely cook your dal and add a cup of warm water if it seems too thick. If the Dal seems too thin, cook uncovered on high heat to help evaporate the excess liquid. Adjust the spices - It’s always better to err on the cautious side and add fewer spices initially. Once the water dries out, you will have a better idea of whether or not you need to add more. Add some garnish - Sprinkle chopped coriander leaves on top and squeeze some lemon juice into the lentil curry for added flavor.
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
