Share Recipe

Mung (Green gram) Masoor (Red lentil) Dal

Servings: 4
Preparation time: 4-5 minutes.
Boiling time: 20 minutes.
Seasoning time: 5 minutes.
Total time: 30 minutes.

This is the Pakistani style of cooking, they prefer to cook food without using pressure cooker till the date. In traditional Pakistani cooking, dal is often prepared using slow-cooking methods, similar to those by our great-grandmothers.

Mung Masur dal, a combination of split mung beans and red lentils, is a staple dish in Pakistani cuisine.

Dal and Rice an integral part of Indian people’s food, some people prefer chapatti (Indian bread/ Roti) with Dal in their meals. ‘Mung and Masoor Dal’ is prepared at least 3-4 times in every week in north Indian houses. The recipe I prepared is traditional as our grandmother or her mother prepared without pressure cooker. I too prepared dal without using pressure cooker, in the Bhagona by slow cooking method. It took little more time than pressure cooker but believe me not too much.

The preparation of dal is elevated with the use of aromatic spices and a technique called ‘tadka’ or Baghar (seasoning/chhonk) made the dal not only enhanced in taste but also added a delightful aroma.

In Pakistani cooking, a method where spices are tempered in ghee to their full flavours, which are then poured over the cooked dal.

Ingredients:

Mung dal (split green gram): 50 gm
Masoor dal (red lentil): 50 gm.
Tomato/ canned tomato: 2 no. (Medium size)
Water: 2-3 cups

For Baghar/ seasoning:

Ghee: 3 tablespoon
Cumin seed: 1 teaspoon
Green chilli: 1-2 no.
Dry red chilli: 1-2 no.
Ginger: 1” piece
Garlic: 3-4 clove(optional)
Onion: ¼ no. (Medium size)
Turmeric powder: half teaspoon
Crushed chilli (kuti Mirch): ½ teaspoon
Garam masala: ¼ teaspoon
Mango pickle: ¼ teaspoon
Salt: one teaspoon (as per taste)

Preparation:

Peel off and chop the onion and ginger, slit green chilli, keep aside.

Method:

Take a Bhagona (pateela), put 400 ml water, when water starts boiling add washed dal; cook dal on medium flame.
When dal gets frothy; remove forth and continue to cook on medium low flame with lid ‘on’ till it is done 90%, add tomato; continue to cook for couple of minutes, put off the flame.
‘Mung (Green gram) Masoor (Red lentil) Dal’ is ready for seasoning; you may add water to reach your desire consistency.

Seasoning:

Take wok, put ghee in it, add dry red chilli, cumin seed, and sputter it for few seconds; add chopped onion, garlic, ginger, salt, chilli powder and turmeric powder, transfer prepared dal into it. Take a boil; cover it for couple of minutes.
It is ready to be served at the time of lunch or dinner, along with Chapatti and Rice. Don’t forget to decorate with coriander leaves and green chilli.