Moong ki Daal is lovely, light, bright and utterly comforting. Whether you mix it with masoor or make it with all moong follow the tips in this post for a perfectly balanced daal!
This moong ki daal much like masoor ki daal is a family recipe and I wouldn't change a thing about it.
If I close my eyes for a second I can almost hear the lazy hum of the fan, sense the inescapable humidity, and feel the almost flaky texture of homemade rotis as I tear a piece off to scoop up some of my moong daal.
Bonus points if there are Shami Kabab or Chicken Chapli Kabab on the side. Be still my beating heart if there is that ghar (home) style Aloo Qeema.
How do you make a FLAVORFUL daal?
So what's the trick you ask, what makes one daal so ho hum and others so delicious. IMHO there are two things that are imperative to get right:-
- Seasoning: Daal is simple and needs it's few ingredients to show up in a way that's noticeable. Start with my recommended amount of salt and taste before adding your baghaar/tadka. Adjust bit by bit till it's eat with a spoon ready.
- Timing: You will see that I am specific about when to add ingredients. The initial seasoning trifecta goes in early to mellow out as it cooks, the chilies, cilantro, and lemon right before you make the baghaar so that they retain their fresh flavours, and the baghaar on top right before serving so it flavours the dish, but doesn't discolour it.
Ingredients for Moong and Mixed Moong Masoor ki Daal
Now, at the risk of offending some people, I have to share that while I love the bright lightness of moong ki daal, on it's own it can sometimes have a flavour that is almost a little soapy. It is to cut that flavour and round it out that I usually add a little masoor to my daal - 1 part masoor for every 3 parts of moong. You can vary the mix to suit your personal taste. My mama usually does this and so do I.
Speaking of mama, I also add a little finely diced onion to the bases of my daal. This allows the daal to have a smoother body/base and a more rounded flavour. Onions are also a natural tenderizer which is always a win!
Fresh Things That Make Daal Special
A great daal has a lovely base, an intoxicatingly good baghaar and middle notes that are bright, spicy and fresh. That is where the ingredients below come in.
Baghaar or Tadka
Baghaar changes the flavour of a daal. For a Moong ki daal the traditional baghaar features the following ingredients
Making the Daal: 3 Simple Steps
Step One: Making the base
Adjust seasonings, then add your lemon juice, dhania, green chilies, and start on your baghaar.
Heat a generous lug of oil in a frying pan, add your baghaar ingredients to the oil when it's shimmering, and fry on medium heat until the onions turn a deep caramel colour. Immediately pour your baghaar over your daal.
It will gloriously sizzle and splutter with abandon - this friends is one of my favorite cooking sounds.
Made this daal? Rate it by rating on the recipe card below or leave a comment and a rating below! I love hearing from you! You can also tag me on Instagram @flourandspiceblog
Moong ki Daal or Moong Masoor Mixed
Ingredients
Daal base
- ¾ cup moong ki daal yellow lentils
- ¼ cup masoor ki daal red lentils
- ¾-1 tsp red chilli powder
- ⅓ tsp turmeric
- 1 ¼ tsp salt may need more
- ½ onion (finely diced)
Fresh Ingredients
- handful of chopped cilantro
- a few chopped green chillies
- a squeeze of lemon juice
baghaar/tadka/tempering
- 3 tbsp oil
- the sliced half an onion from above
- 3 cloves garlic sliced
- a sprig of curry leaves
- 3-4 dried red chillies
- ½ tsp cumin seeds
Instructions
- Wash and soak the lentils for a minimum of 30 minutes, an hour is preferred
- Stovetop: Combine the lentils with the chilli powder, salt, turmeric, onion and 3 cups of water and bring to a boil. Simmer till completely tender - this can take 40 minutes or more depending on your moong daal.
- Instant Pot: Combine the lentils with 3 cups of water and the daal base ingredients. Manual / High pressure for 10, naturally release for 10, then release the remaining pressure and open your IP.
- You can use an immersion blender to puree the daal or leave as is. Add water to make the daal more thin or crank up the heat to thicken it depending on how you like to eat it.
- Adjust seasoning.
- Turn the stove off and add the chopped cilantro, green chillies and a squeeze of lemon juice. Give it a good stir.
- Heat the oil in a small frying pan and add the sliced onion, garlic, curry leaves, dried red chillies and cumin seeds.
- When the onions have turned a beautiful brown then pour the baghaar/tadka/tempering over the boiled lentils and cover.
- Serve with rice or roti.
Maria z says
So easy to make.
My kids loved it.
Best daal ever. *chefs kiss*
Sarah Mir says
as a fellow mama I know the warm fuzzies when kids enjoy something and it's SO SO nice of you to leave this review and let me enjoy them by association!
Attia says
I just made this and it turned out perfect!!! I swear every recipe of yours delivers without fail!!!! Thank you!!
Sarah Mir says
why thank you!!!!
Kinza Asif says
Loved this, so easy to follow and tasted so nice. Everyone loved it. Thanks so much
Sarah Mir says
Thank you so so much Kinza! That is wonderful!
tayyaba moazzam says
I just made this daal yesterday, it was my first ever daal that i made and it turned out GREAT!
your desi recipes are as perfect as baking ones!
Sarah Mir says
Woohoo!! Nothing like a daal that hits just right! SO happy to read this!
Tanvi Rastogi (@Tanviidotcom) says
Love Moong daal. This looks delicious. We also often have it for breakfast. 🙂
∞ © tanvii.com ∞
sarahjmir@gmail.com says
leftover daal w toast for breakfast is one of my dads all time favorite breakfasts! thanks for popping by 🙂
salmadinani says
I love daal but never actually make it myself. This recipe looks delicious, I have to try it!
Surekha @dreamingloud says
Being a vegetarian, I love every recipe that includes lentils. This looks so yum!
sarahjmir@gmail.com says
Thanks Surekha!
Puneeta Chhitwal-Varma says
How delicious Sarah. I've never thought about putting onion in the Dal. Will surely try it next time I cook.
sarahjmir@gmail.com says
Thanks Puneeta! Hope you do - it gives it nice flavor and body
Zeba@Food For The Soul says
Love the simplicity of your Daal...I can imagine how delicious it must be. Like you I always pick the curry leaves from my curry plant and add along with garlic. Mixing the daals is also high on my list 🙂 thanks for the lovely post.
sarahjmir@gmail.com says
Thank you so much Zeba! Always love to hear from a kindred spirit 🙂
Shumaila | The Novice Housewife says
I agree dal is pire comfort food and something I have grown up eating almost every day. Made khichdi with moong dal just yesterday. I like your addition of masoor dal and use of curry leaves. Now feel like making some dal to eat.
sarahjmir@gmail.com says
Mission accomplished then 😉 thanks so much for popping by
Priya says
Most converting food... Awesome share Sarah... I will definitely try this out
sarahjmir@gmail.com says
Thanks so much Priya!!! Please let me know if you do!