Lentils: Moong- Masoor Daal
Moong-Masoor Daal (Lentils) is a classic South Asian dish made in almost every Desi (South Asian) household. Best of all, it is super easy, delicious and packed with nutrition. My absolute go-to recipe especially when I want to prepare a quick-delicious meal for the family. This was the first meal I made in my noisy (and scary) conventional pressure cooker. This is a recipe that you can not mess up in the pressure cooker and it’s salvageable even if you do. I converted this to an Instant Pot recipe, which is super easy to follow. Be sure to check out the video for step by step instructions.
Lentils- Moong and Masoor
I combined two types of lentils in this recipe: Moong and Masoor. Moong Daal, also known as yellow split lentils, are green lentils that are simply dehusked and split. Masoor Daal, also known as Red split lentils, are brown lentils that are dehusked. I have added a picture above so you can see what these daals look like. You can easily find these at any local South Asian store or even online.
Since I make this in the pressure cooker, I don’t find it necessary to soak the lentils (daal). I take the desired amount of each lentil (daal) and rinse it together. Be sure to rinse until water runs clear and then pressure cook for 10 minutes. Let’s talk about consistency. The lentil to water ratio in this recipe is 1:3. However, you can add more water or decrease water to achieve the desired consistency. I know some people prefer the soupy version and some like the thicker version. There is no right or wrong here. You can add more water or add less water.
Lentils: Moong-Masoor Daal
Quick and delicious Lentil (daal) recipe made with two types of lentils: Yellow split lentils (Moong) and Red Lentils (Masoor). Enjoy this dish with plain basmati rice or roti.
- 1/2 cup Moong Daal (Yellow split lentils) (rinsed)
- 1/2 cup Masoor Daal (Red Lentils)
- 3 cups water
- 3/4 tsp salt or to taste
- 1/4 medium-sized onion (sliced)
- 1/4 – 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1 tsp Garlic Paste
- 1/4 tsp Garam Masala
- 1/4 cup cilantro
- 1 small tomato
Bhagaar / Oil Seasoning
- 4-5 tbsp oil
- 1/4 medium-sized onion (sliced)
- 2 cloves garlic (diced)
- 1/2 tsp cumin
- 3-4 red button chilis
Take 1/2 cup of Moong (yellow lentils) and 1/2 cup Masoor (Red Lentils) and rinse until water runs clear. No soaking is required.
Add 3 cups of water in the instant pot. Add the lentils, onion, tomato, garlic paste, red chili powder, turmeric, cumin powder and salt.
Cover the lid and seal. Pressure cook for 10 minutes and quick release.
When the pin drops, open the lid and turn on saute mode. NOTE: consistency can be adjusted at this point. Add more water or cook some more for thicker consistency.
Add garam masala and cilantro. Let it simmer for 2-3 minutes. Turn off saute mode after 2-3 minutes.
Bhagaar / Oil Seasoning
In a separate pan on the stovetop, add oil and let it heat up.
Add onion and fry until its light golden.
Add garlic, cumin, and red button chilis. Fry until onion is a deep golden. Note: Do not burn the onion or the garlic. (see video for demonstration).
Add the bhagaar to the lentils (daal) in the instant pot and cover the lid for 5 minutes. Any lid can be used. No need to turn on any function.