Mung Masoor Dal/ Mixed Lentils Soup
Mung Masoor Dal as the name says it all there are no hidden ingredients. One of the staple food of India. This dish is prepared almost all parts of country. Also the variety and methods of preparation varies giving it different flavors. This makes a good combination with rice or even with any kinds of flatbreads.
I have mixed yellow mung dal (dehusked green gram) and red lentils for this recipe. They are light and at the same time keeps you full for long and hence excellent food for weightloss. Again its high in protein content and helps in maintaining balance of dietary protein requirement. In India its an everyday food and the plate is incomplete without any lentils dish.
For tadka or tampering I prefer adding asafoetida powder as it gives a strong flavor to the dish. Other than this cumin seeds and garlic crushed are also great ingredients and have very different flavors. Sometimes I use mustard seeds and curry leaves to the tadka.
If you are making this dal for your kid or toddler then add few vegetables to this like carrots, potatoes and peas/ spinach, pumpkin and mash the vegetables with dal while feeding them. This makes an excellent baby food where they will get nutrition of dal and vegetable and at the save time you may save some time as well. Also refer my other mix vegetable & lentils soup for kids or adults. Recipe here! I would recommend everyone should taste this mix veggie lentils soup once at least. Though it has very less spice used, its so yummy and delicious you may not stop eating some bowl extra dal.
This Mung & Masoor dal recipe is easy to prepare and takes 10 – 15 minutes only. Remember if you are pressure cooking them it saves lots of time. In just 1 whistle they get fully cooked and it just takes hardly 5 minutes. Then once the pressure reduces and lid opens you can add tampering to this. Isn’t it that easy!! One thing add water carefully while cooking in pressure cooker. Don’t add more water or very less to avoid burning. For 1 cup lentils, add 1.5 cup water. If it becomes thick then you can add hot water after opening lid and simmer for 2 minutes.
One tip: If you see more water then do this trick. Let it rest for 10 minutes. The thick dal will sit at bottom and you can see clear water on top. Try to remove it from top slowly without mixing. Don’t discard that water but store them as you can use them in curry in place of water or can consume that as one clear soup. It has all the nutrition same as the thick dal. Read about my other dal recipes here
Lets make this easy and healthy lentils recipe.
Mung Masoor Dal/ Mixed Lentils Soup
- 1/2 cup Mung dal (Yellow Moong)
- 1/2 cup Red lentils (Masoor Dal)
- 1 tsp Salt
- 1/4 tsp Turmeric powder
- 1 Tomato chopped or diced
- 1 1/2 cup Water
For Tampering (Tadka)
- 2 tbsp Ghee
- 1 tsp Cumin Sedds
- 4 - 6 Garlic pods crushed or finely chopped
- 4 Curry Leaves
- 2 Dried Red chillies
- 1 Green Chilli Optional
- 1/4 tsp Asafoetida Powder
- 2 tbsp Coriander Powder
- 1 tsp Red Chilli Powder
- Wash and soak dal in water for 10 minutes. Soaking for 10 minutes is optional. This is to fasten the cooking time only.
- After 10 minutes Put the dal and water in a pressure cooker. Add salt and turmeric to it. Then chop the tomato and add to the cooker.
- Close the lid and pressure cook for 2 whistles. Turn off the gas and let the cooker cool and open the lid after that only.
- Once the lid opens, prepare the tadka and add it to the dal and close the lid immediately so that dal would absorb the flavor and aroma of the tadka.
- For tadks, take a tadka pan or small pan. Heat 2 tbsp ghee (or refined oil). Once ghee is hot add cumin seeds and let it splutter. Then add asafoetida powder, red & green chillies, garlic crushed and wait till garlic turns light brown. Immediately turn off the heat. Add coriander powder and red chilli powder and mix well with help of a spoon. The spices will get cooked in hot oil. Then immediately add the tadka to the dal and cover the lid.
- Open the lid after 2 minutes and add chopped coriander leaves and serve hot.