Tangy Moong Masoor Daal

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This moong masoor daal recipe uses tamarind paste and karri patta for a taste that is different from the regular masoor ki daal.
  • PREP TIME: 15 minutes
  • COOK TIME: 75 minutes
  • SERVINGS: 6 persons
Tangy Moong Masoor Daal


  • 125 grams yellow lentils (moong ki daal)
  • 125 grams black lentils (masoor ki daal)
  • 1 teaspoon salt
  • ½ teaspoon turmeric (haldi) powder
  • 2 teaspoon red chili flakes
  • 1 small onion, chopped
  • 1 tablespoon garlic paste
  • 1 cup tamarind juice (Imli)
  • 6 green chilies
  • ½ bunch fresh coriander (dhaniya)
  • 1 teaspoon garam masala powder
  • Ingredients for Tarka:
  • 8 button red chilies (gol mirch)
  • 8 curry leaves (karri patta)
  • ½ cup oil
  • 2 teaspoon cumin seeds (zeera)


  • 1. Wash lentils thoroughly. Soak for 20 – 30 minutes.
  • 2. In a cooking pot, add lentils, salt, turmeric, red chili flakes, onion, garlic paste and 1 litre water. Cook on medium heat till lentils are tender.
  • 3. Mash lentils with a wooden spoon and then add tamarind juice, green chilies, coriander leaves and garam masala powder. Stir and turn off the flame.
  • 4. Heat oil in a small frying pan for tempering. Add whole red chillies, curry leaves and cumin seeds. Turn off heat once the cumin seeds splutter. Pour the tarka/tempering with oil on daal and serve.


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