Moong Masoor daal is a very famous blend of daal. The Masoor Daal is the main ingredient and small amount of moong daal is added to it to make it little thick and taste better. Pakistanis consume the Daal with plain boiled rice and Achaar. There are several methods of making daal but the hidden ingredient is the tarka that makes it special.
- 1 Cup Daal Masoor
- 1/4 Cup Daal Mong
- 5 Cup water
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp salt (or to taste)
- 1/2 tsp Red chilli powder
- 3 tbs oil for tarka
- 1 or 2 dry red chillies
- 1 tsp of chopped garlic
- 1/2 tsp Zeera (White cumin seeds)
- 1 onion (small for tarka, cut in slices)
- 1/4 tsp Garam Masala
- Parsley / Cilantro (Dhaniya)
- Wash the daal and add it to the pot with 5 cups of water and bring to a boil. Add salt, chilli powder and tumeric powder in it.
- Cover it by leaving the lid slightly open or else it will boil. Cook and simmer it on low flame for about 1 hour or until Daal is tender.
- Stir after every 10 minutes to prevent it from sticking to the bottom of pan.
- Heat oil in a small frying pan, add onions and dry red chillies, when the onions starts to turn brown add the cumin seeds and garlic.
- Stir fry until onions are dark brown and add it to the Daal, turn the heat off and add garam masala powder and Dhaniya in it.