Punjabi Mung & Masoor Dal


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A delicious dal recipe with a blend of masoor and moong dal, Punjabi moong and masoor dal is reminiscent of typical Punjabi flavours and spices. The dals are tempered with cumin seeds and flavored with tomatoes, garlic, garam masala and jeera powder. Simply delicious!

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1 cup yellow moong dal (split yellow gram)
1 cup masoor dal (split red lentil)
1 tsp cumin seeds (jeera)
8 to 10 curry leaves (kadi patta)
1 onion , finely chopped
3 medium tomatoes , finely chopped
1 tsp turmeric powder (haldi)
1 tsp chilli powder
2 to 3 green chillies , finely chopped
coriander (dhania) leaves to decorate
salt to taste
1 tbsp ghee


  1. Wash both the dals together and keep for boiling with salt , haldi and red chilly powder . remeber not to pressurise the dal , cook it in open handi .
  2. When the dal is being cooked we can make the tadka simultaneously.
  3. For the tadka take a pan put the ghee , when the ghee is hot put the zeera and kadi pata .
  4. Then put the onion and green chillies and fry till they are pink in colour ,then add the tomatoes and cook till they are soft .
  5. When the dal is soft and tender put the tadka and garnish with coriander leaves.
  6. Serve hot with rotis as well as rice.
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This recipe was contributed by pinky72 on 12 Aug 2002

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