Masoor & Moong Ki Daal (Lentils)

Masoor & Moong Ki Daal (Lentils)

Servings:   4      Prep Time: 5 minutes    Cooking Time: 30 minutes          Total Time: 35-40 minutes

Masoor & Moong Ki Daal is a delicious Indian lentil curry

Ingredients
1 ½ cups red lentils (masoor dal) washed and drained 

¼ cup split moong daal  washed and drained

5 cups water

½ teaspoon turmeric

salt to taste

1 tablespoon butter (omit for vegan)

1 small or medium onion, peeled and finaly chopped

1 tablespoon oil to fry onion (or 2 tbs ghee/butter)

2 green chillies, chopped

4 medium fresh tomatoes, chopped

½ tsp Garam Masala

Handful of chopped fresh coriander leaves

For the tempering (Tarka)

3 tablespoons oil  (or 2 tbs ghee/butter)

2 cloves garlic, minced  (add 1-2 more if you wish for a stronger taste)

1 inch ginger, minced

1 teaspoon cumin seeds

Equipment:  Medium Saucepan
                     Small saucepan/frying pan for Tadka)

Instructions

1.    Rinse the lentils a few times until the water runs clear.

2.    In a medium saucepan, combine the lentils, water, turmeric and salt. Bring to a boil, then reduce heat to a gentle simmer. Keep the heat on very low.

3.    After 15 minutes, add the chopped chillies and the Garam Masala, (at this point my personal preference is to also add the chopped tomatoes, but you can add to the tarka when you add the ginger & garlic) continue to simmer. 

4.    Prepare the tarka in a small sauté pan.

5.    Heat ghee/butter (or oil) in a small sauté pan on medium heat.

6.    Add cumin seeds and let them sizzle. Add the garlic and ginger and sauté for a few mins.   Add Tarka to the saucepan with the daal and stir.

7.    Garnish with Coriander. 

8.    Serve with steamed/pilau rice and/or naan bread/roti (chappati).