How to Make Daal Moong Masoor—Easy Mixed Lentils Curry
✨ Comprehensive Introduction of Daal Moong Masoor
Daal Moong Masoor is a traditional Pakistani lentil dish made by combining yellow moong dal and red masoor dal. Light, nutritious, and easy to digest, it’s a staple comfort food. Simmered with mild spices, it’s perfect with rice or roti and ideal for everyday meals or a simple vegetarian option.
Unlike heavier meat-based curries, this mixed lentil curry is ideal for everyday meals, especially when you want something quick, wholesome, and packed with plant-based goodness. It pairs perfectly with warm roti, basmati rice, or even just a spoonful of tangy achar and yogurt.
✅ Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Spice Level | Skill Level |
| 10 mins | 25 mins | 35 mins | 4 | Mild to Medium | Beginner |
🧾 Ingredients of Daal Moong Masoor
Lentils:
• ½ cup of masoor daal, or split red lentils
• ½ cup split yellow lentils (moong daal)
• 3 cups water
• ½ tsp turmeric
• Salt to taste
For Tempering (Tarka):
• 2 tbsp oil or ghee
• 1 small onion, sliced
• 1 tsp cumin seeds
• 2 cloves garlic, finely sliced
• 1–2 whole dried red chilies (optional)
• ½ tsp red chili powder (adjust to taste)
• Fresh coriander leaves for garnish
• Green chilies, sliced (optional)
👩🍳 Detailed Instructions of Daal Moong Masoor
1. Cook and rinse the lentils.
• Use cold water to wash both lentils together until the water runs clean.
• In a pot, combine lentils, water, salt, and turmeric.
• Bring to a boil; reduce heat and simmer, covered, stirring occasionally, for 15 to 20 minutes, or until soft and mushy.
• Use a spoon or whisk to lightly mash the lentils for a smoother consistency (optional). To adjust the thickness, add more water if needed.
2. Prepare the tarka by tempering it.
• The oil or ghee should be heated in a small skillet.
• Let the cumin seeds crackle after adding them.
• Add the sliced onions and cook until they turn golden.
• Sauté the garlic until it releases its aroma.
• Include red chili powder and dried red chilies. Pour immediately over cooked daal after 30 seconds of cooking.
3. Final Touches
• Stir the tarka into the daal.
• Simmer for 2 more minutes to let flavors combine.
• If desired, add fresh coriander and green chilies as garnish.
🍽 Serving Suggestions
• Serve hot with chapati or boiled basmati rice.
• Add a dollop of plain yogurt, achar, or fresh kachumber salad for a balanced meal.
• Great as a light dinner or part of a larger vegetarian thali.
🧪 Nutritional Info (Per Serving—Approx.)
| Nutrient | 220 mg |
| Calories | 210 kcal |
| Protein | 13g |
| Carbohydrates | 26g |
| Fats | 6g |
| Fiber | 7g |
| Sodium | 220mg |
Final Thoughts
Daal Moong Masoor proves that simple food can be incredibly flavorful and nourishing. Whether you’re a beginner cook or an expert in desi cuisine, this lentil curry is a go-to comfort dish that brings warmth to any table. Customize it with veggies or keep it plain; either way, it’s a winner.
