Masoor Moong Daal

5 from 1 vote
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Prep Time 10 mins
Cook Time 1 hr
Soak Time 6 hrs
Total Time 1 hr 10 mins
Course Side Dish
Servings 4


  • ¾ cup of masoor daal red lentils
  • ¼ cup of moong daal mung bean, found in specialty Indian/Pakistani grocery stores
  • tsp crushed ginger
  • tsp crushed garlic
  • 8 kadi pata curry leaves found in specialty Indian/Pakistani grocery stores
  • 1 small red onion thinly sliced in half rings
  • 1 roma tomato roughly chopped
  • Salt to taste
  • ¼ tsp turmeric powder
  • 1 tsp red chili powder or to taste preferably Kashmiri red chili powder
  • 2 green chilies diced
  • 1 tsp mustard seeds
  • 2 tsp cumin seeds
  • 6 round whole red chiles found in specialty Indian/Pakistani grocery stores


  • Wash the masoor daal and moong daal till the water runs clear. If using whole moong daal, soak overnight. I prefer to use split moong daal, which cooks faster.
  • Add lentils to a stockpot and add 5 cups of water. Bring to a simmer.
  • Add crushed ginger and garlic, kadi pata, chopped onion, tomato, turmeric, and red chili powder, and green chili.
  • Bring heat to low and cover. Let daal cook for 45 minutes to 1 hour.
  • Once the daal is ready, begin to get the tadka ready. Heat 1 to 2 tbsp. of oil in a saucepan and add mustard seeds. Once the mustard seeds begin to pop, add cumin seeds. Once the oil becomes aromatic, add whole red chilies.
  • After they have changed color slightly, pour the tempered oil on top of the dal. Serve.
Keyword Vegan