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Masoor moog daal

By Sayyida JafferOrigin: Tanzanian-Gujarati
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MoongRed LentilsVeganVegetarian
Masoor moog daal

Flavour Notes

ground and fresh coriander

Ingredients

  • 1/2 cup of red lentils
  • 1/2 cup of skinned split mung bean/daal
  • 1/4 cup of oil preferably neutral like canola
  • 1/2 tsp of cumin seeds
  • 1/2 of small or medium onion (go less than more)
  • 1/4 tsp of turmeric
  • 1-2 Thai green chilis or finger long green chilis cut down the middle
  • small handful of chopped fresh coriander stems and leaves (if not objectionable for eaters)

Tarka / Vagar / Tempering

  • 1/4-1/3 cup of neutral oil
  • 1 large pinch of fenugreek seeds
  • 1/2 tsp of cumin seeds
  • 1/4 tsp of turmeric
  • 3 rounded tsp of ground coriander seeds
  • 2-3 tsp of garlic paste or freshly minced garlic
  • 1/2 cup of freshly blended tomatoes, or blended canned tomatoes
  • 1 tsp of sambal oelek chili paste
  • 2 rounded tsp of tomato paste
  • 1 tsp of salt

Method

  1. Soak lentils overnight to speed up cooking time but not necessary
  2. Put oil in large pot and heat on high, add cumin seeds, turmeric and then onions, turn down heat to saute for a bit.
  3. Then add turmeric and tomatoes and fresh coriander.
  4. Then add drained lentils and enough water to cover and bring to boil. Turn temp down to medium so it doesn't overflow.
  5. Skim the foam off the top.
  6. Boil until daal is soft, around 20-30 min.
  7. In a separate pot make the vagar: heat on high, add the oil, fenugreek seeds, cumin seeds, turmeric, coriander seeds, garlic, and stir frequently.
  8. turn the heat to medium and then add the blended tomatoes, salt, tomato paste, sambal paste, again stirring between each to mix well.
  9. Once lentils are fully cooked, add the vagar to the lentils. Mix well.
  10. Add fresh lemon/lime or bottled lemon juice to taste.
  11. Serve with additional fresh chopped coriander to garnish.

Notes

Ratio is all for 1 cup of lentils. I usually make 4-5 cups of lentils at once. Freezes well. Serve with rice, naan, and/or steamed greens like kale.

You can also add boiled potatoes to this daal, just don't freeze the potatoes.