Moongi masar (moong masoor) dal is a home-style Punjabi mixed lentil dal that cooks fast, uses basic spices and pantry staples, and pairs beautifully with both roti and rice. It’s also the dal I make most often. Reliable, quick, and delicious, there’s a reason why it’s found on Punjabi dinner tables all around the world.
When I think of classic homestyle Punjabi dishes, moongi masar dal is at the top of my list. One bite takes me right back to my family dining table in my parent’s old house. My mom would make the hot phulke (roti) to go with the dal, my sisters and I would crowd around the table with our dad. Eventually when mom was done making roti, she’d join us at the table and tell us stories about Punjab – the food, the culture, and the festivals. All over a simple dinner of dal and roti.
I do the same for my kids now, make hot phulke and listen to their stories about their day. I like to serve my dal with a chopped kachumber salad, and a little amb da achar (mango pickle). My kids also love boondi raita with any Punjabi dinner!
How is Punjabi Moongi Masar Dal different than Moong Masoor Dal?
In Punjabi homes, this mixed lentil dal is usually called moongi masar di dal. Online, you’ll often see the same dish written as moong masoor dal; these are the more common Hindi/Urdu spellings.
Across South Asia, dals might look similar but taste very different from region to region. What makes a Punjabi style moongi masar dal standout is the base tadka (also called a turka). In Punjabi cuisine you cook the tadka, then add boiled dal into it, as opposed to a finishing tadka or jhonk.
A Punjabi tadka includes onions, ginger, garlic, green chili, tomatoes and ground spices cooked down into a proper masala. This tadka becomes the base of the dish, and gives the dal a deep curry like body. The added thickness in the dal also makes it easier to scoop with roti, as it would have been eaten traditionally.
Cooking a dal in the Punjabi way, does take a little bit longer than some other regional dals because you have to cook down the onions, let them brown, and soften the tomatoes before adding the dal to the tadka base.
4 Key Tips to Cooking Moongi Masar (Moong Masoor) Dal
- You don’t need to soak moong and masoor lentils, but you do need to wash them well. Lentils grow in fields so they naturally collect dust, dirt and debris. If you don’t wash it off, it can actually give the dish an earthy or muddy flavour that is quite unpleasant. Washing also removes the surface starch which will give the finished dal a much nicer and creamier texture.
- Make sure to skim the scum (froth) that forms on the surface of the water when you start boiling the dal. Skimming the froth that forms at the top of the water when the dal starts to boil, helps with even cooking, and the texture of the lentils comes out creamier. Interested in a deeper dive on froth and lentils? Check out: Do you need to skim the surface when cooking lentils?
- Don’t rush the tadka/turka. The key to making any Punjabi dish taste good, is to build a flavourful tadka by letting the spices bloom, and really cooking out the onion and tomato mixture.
- Finish by tasting, and adjusting salt and lemon juice.
When you are all done cooking the dal, give it a taste and add a pinch of salt. This last seasoning really elevates the flavour of the dal. While it’s not traditional in Punjabi cuisine, I also love a squirt of lemon juice to finish this moong masoor dal. It really brightens everything up!
How to Make Moongi Masar (Moong Masoor) Dal
Step One: Clean & Cook the Dal
Start by washing the lentils thoroughly, and then adding them to a large pot with water, ginger, garlic, salt, and turmeric.
Bring the water up to boil, drop down to a simmer, and cook. Remove any froth that forms on the surface of the water.
Step Two: Make the Tadka
While the dal is simmering, make the tadka.
Step 3: Combine and Garnish
Add the dal into the cooked tadka, and finish with garam masala and fresh cilantro. Let cook for 1-2 minutes.
Do a final seasoning check and add a sprinkle of salt and squeeze of lime.
Moongi Masar di Dal (Punjabi Moong Masoor Dal)
This doongi masar (moong masoor) dal is a home-style Punjabi mixed lentil dal that cooks fast, uses basic spices and pantry staples, and pairs beautifully with both roti and rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Cuisine: Indian
Ingredients
Dal Ingredients:
1 1/2 cups masar (red lentils)
1/2 cup dhoti moongi (split green mung)
6 cups room-temperature water
1/2 cup boiling water (added after removing froth)
1 1/2 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
1 teaspoon salt (or to taste)
1/2 teaspoon haldi (turmeric powder)
1 tsp cumin powder
2 tsp coriander powder
Turka / tadka ingredients
1 tablespoon ghee
1 cup chopped onion
3/4 cup chopped tomato (or 3 tbs tomato paste)
1 green chili, chopped
1 1/2 tablespoons chopped ginger
1 1/2 tablespoons chopped garlic
1/2 tablespoon cumin seeds
1 tablespoon coriander powder
1/2 tablespoon cumin powder
1/2 tsp turmeric powder
1/2 teaspoon salt (or to taste)
1 teaspoon mirch (red chili powder)
Finishing ingredients
1 teaspoon garam masala
1/4 cup chopped cilantro
Juice of 1/2 lime
Instructions
Cooking the dal
1. Wash the dal well. Add both types of lentils to a bowl, fill with water and rub gently between your hands. Drain the water and repeat the process until the water runs clear. You may need to rinse it 2-3 times.
2. Add the washed lentils to a large pot, along with room temperature water, garlic, ginger, salt, cumin powder, coriander powder, and turmeric. Bring the water up to a rapid boil, and then drop the temperature to medium low. The water should simmer gently. Remove any white froth (scum) that rises to the top of the pot. Once the scum is cleaned off, add 1/2 a cup of boil water back to the pan. Cook the dal for 18-20 minutes, until the red lentils become yellow in colour, and the moong dal can be easily broken by pressing down on it.
Make the tadka (turka)
1. Start by heating the ghee in a medium pan, add the cumin seeds and toast for 60-90 seconds. Add in the onions and lower the heat to medium. Cook slowly, stirring frequently until the onions are glassy and transparent. This takes 7-9 minutes. Then add the ginger, garlic, and green chili. Mix to combine with the onions and cook for 90 seconds.
2. Add the tomatoes and dried spices – cumin, coriander, turmeric, salt, and chili. Mix to combine. Cook the entire mixture until it becomes soft and jammy, and is fully incorporated together. This process can take 10-12 minutes.
Finishing the dal
1. Combine the cooked tadka and dal. Finish with garam masala, mix well and cook together for 1-2 minutes. Remove from the heat and add cilantro, a sprinkle of salt, and a squeeze of lime juice. Serve with rice or roti.
Notes
1. While the dal is cooking don’t stir excessively. If you’ve add water as directed and keep the temperature on a low simmer, there is no need to stir frequently. Check on it after 10 minutes and give it a gentle stir.
2. Don’t rush the cooking of the tadka. The deep comforting flavour of this Punjabi style dal comes from the tadka. Take your time with it.
3. When you are finishing the dal, don’t overcook the garam masala. It should only be on the heat for 1-2 minutes to activate the aroma of the spices. Garam masala is made up of roasted whole spices, so it’s already ‘cooked’.
Nutrition
- Serving Size: 6