Are you craving a comforting, healthy, and flavorful meal that won't keep you chained to the stove all evening? Look no further! This Moong and Masoor Dal recipe is your answer. This simple yet delicious combination of yellow moong dal and red masoor dal creates a creamy, subtly sweet, and protein-packed dish perfect for a quick weeknight dinner or a satisfying lunch. It's one of those easy recipes that's incredibly versatile – you can enjoy it on its own, with rice, roti, or even as a side to your favorite protein. Let's dive into this recipe for homemade cooking at its finest!
Ingredients:
- 1 cup yellow moong dal (split pigeon peas), rinsed
- 1/2 cup red masoor dal (red lentils), rinsed
- 4 cups water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing) – optional, but adds a lovely aroma
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/4 teaspoon garam masala
- Salt to taste
- 2 tablespoons ghee or oil
- Fresh cilantro, chopped (for garnish)
- Juice of 1/2 lime (optional, for a tangy finish)
Instructions:
-
Pressure Cooking the Dal: Combine the moong dal, masoor dal, and water in a pressure cooker. Add salt. Close the lid and cook for 3-4 whistles or until the dal is completely soft and mushy. Allow the pressure to release naturally.
-
Sautéing the Aromatics: While the dal is cooking, heat ghee or oil in a pan over medium heat. Add cumin seeds and asafoetida (if using) and let them splutter for a few seconds.
-
Building Flavor: Add the chopped onions and sauté until golden brown. Then, add the minced garlic and grated ginger and sauté for another minute until fragrant. Stir in the green chilies and sauté briefly.
-
Blending Spices: Add turmeric powder, red chili powder, and garam masala to the pan. Sauté for about 30 seconds, stirring constantly, to prevent burning.
-
Combining and Simmering: Once the pressure has released from the cooker, gently mash the dal with a spoon or potato masher (leave some whole lentils for texture, if you prefer). Add the sautéed mixture to the cooked dal. Stir well to combine.
-
Finishing Touches: Simmer the dal for 5-7 minutes, allowing the flavors to meld. Garnish with fresh cilantro and a squeeze of lime juice (optional).
Cooking Tips for the Best Moong and Masoor Dal:
- Rinse the lentils: Rinsing the lentils thoroughly removes any dust or debris and helps prevent foaming during cooking.
- Adjust spices: Feel free to adjust the amount of green chilies and red chili powder to suit your spice preference.
- Don't overcook: Overcooked dal can become mushy. Cook until soft but still holds its shape slightly.
- Garnish generously: Fresh cilantro adds a vibrant color and fresh flavor to the dal.
Variations:
- Add vegetables: Enhance the nutritional value and flavor by adding chopped tomatoes, spinach, or carrots along with the onions.
- Creamy Dal: For an extra creamy texture, you can blend a portion of the cooked dal before adding the sautéed mixture.
- Tempering: For an extra layer of flavor, prepare a tempering with mustard seeds, curry leaves, and dried red chilies before adding the onions.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Protein: 15-20 grams
- Fiber: 8-10 grams
This delicious and healthy Moong and Masoor Dal recipe is a fantastic addition to your repertoire of quick dinner ideas and healthy meals. Enjoy this simple yet flavorful dish as a complete meal or a delicious side. It's a perfect example of how easy and rewarding homemade cooking can be!