One Pot Mong Masoor Daal Recipe

Introduction

This One Pot Mong Masoor Daal is a comforting and flavorful lentil dish that’s perfect for any meal. With a blend of spices and a simple tempering, it delivers warmth and depth in every bite. It’s easy to prepare and wonderfully wholesome.

Ingredients

• 1/2 cup red lentils
• 1/2 cup yellow lentils
• 3 1/2 cups water
• 1 medium onion, chopped
• 1 large tomato, chopped
• 3 garlic cloves
• 2 green chilies
• 1 teaspoon salt (or to taste)
• 1 teaspoon red chili flakes
• 1 teaspoon turmeric
• 1 teaspoon coriander powder
• 2 tablespoons coconut oil
• 2 garlic cloves (for tempering)
• 1 teaspoon roasted cumin seeds
• 2 red chilies (or 1/4 teaspoon cayenne pepper)
• 1/2 teaspoon garam masala

Instructions

1. Step 1: Rinse and soak the red and yellow lentils for an hour or more. This helps the lentils cook faster and turn soft and fluffy.
2. Step 2: In a pot, add the soaked lentils along with chopped onions, tomatoes, garlic cloves, and green chilies.
3. Step 3: Stir in the salt, red chili flakes, turmeric, and coriander powder to season the mixture.
4. Step 4: Pour in the water and let the daal cook on medium heat for 25 to 30 minutes until the lentils and vegetables are soft.
5. Step 5: Alternatively, use a pressure cooker to reduce cooking time to about 15 minutes on high pressure.
6. Step 6: Once cooked, whisk the lentils and vegetables well to create a smooth, combined texture, whisking intermittently for 1 to 2 minutes.
7. Step 7: Heat coconut oil in a separate pan for tempering. Add sliced garlic cloves, whole red chilies, and roasted cumin seeds.
8. Step 8: Fry the tempering until the garlic turns golden and fragrant. Pour this hot tempering over the cooked daal.
9. Step 9: Sprinkle garam masala over the top, give a gentle stir, and your flavorful One Pot Mong Masoor Daal is ready to serve.

Tips & Variations

• Soaking lentils beforehand ensures even cooking and a softer texture.
• Adjust the chili quantity to suit your preferred spice level.
• For a richer flavor, you can add a splash of coconut milk when cooking the lentils.
• Serve with steamed rice or warm flatbread for a complete meal.

Storage

Store leftover daal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. It also freezes well for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, you can use other red or yellow lentils, but cooking times may vary slightly. Adjust water and time as needed to achieve a soft, creamy texture.

Do I need to soak the lentils?

Soaking is optional but recommended as it helps reduce cooking time and results in softer lentils.

One Pot Mong Masoor Daal Recipe

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4.8 from 107 reviews

One Pot Mong Masoor Daal is a comforting and nutritious Indian lentil stew made with red and yellow lentils cooked with aromatic spices, garlic, tomatoes, and onions, finished with a flavorful tempering of roasted garlic, red chilies, and cumin seeds. This wholesome, easy-to-make dish is perfect for a cozy meal and can be prepared on the stovetop or in a pressure cooker for quicker cooking.

• Author: Maya
• Prep Time: 10 minutes (including soaking time not active prep)
• Cook Time: 25-30 minutes stovetop or 15 minutes pressure cooking
• Total Time: 35-40 minutes stovetop or 25 minutes pressure cooker
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentils and Vegetables

• 1/2 cup red lentils (masoor dal)
• 1/2 cup yellow lentils (moong dal)
• 1 medium onion, chopped
• 1 large tomato, chopped
• 3 garlic cloves
• 2 green chilies
• 3 1/2 cups water

Spices and Seasonings

• 1 teaspoon salt (or to taste)
• 1 teaspoon red chili flakes
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala

Tempering (Tadka)

• 2 tablespoons coconut oil
• 2 garlic cloves, sliced
• 1 teaspoon roasted cumin seeds
• 2 red chilies (or 1/4 teaspoon cayenne pepper)

Instructions

1. Soak the lentils: Rinse and soak both the red and yellow lentils in water for at least one hour. Soaking softens the lentils and helps them cook faster and fluffier.
2. Combine ingredients in pot: Add the soaked lentils to a pot along with chopped onions, tomatoes, whole garlic cloves, and green chilies.
3. Add spices: Sprinkle in salt, red chili flakes, turmeric powder, and coriander powder over the lentil mixture.
4. Cook the dal: Pour in 3 1/2 cups of water and cook on medium flame for 25 to 30 minutes until the lentils and vegetables become soft.
5. Pressure cooker alternative: For a faster option, use a pressure cooker to cook the dal on high pressure for about 15 minutes until tender.
6. Whisk the cooked dal: Once cooked, use a whisk to thoroughly combine the lentils and veggies, stirring intermittently for 1 to 2 minutes to create a smooth texture.
7. Prepare the tempering: In a separate pan, heat coconut oil. Add sliced garlic, whole red chilies, and roasted cumin seeds, frying until the garlic turns golden and fragrant.
8. Finish the dal: Pour the hot tempering over the cooked lentils. Sprinkle garam masala generously and stir gently to incorporate the flavors. Your Mong Masoor Daal is ready to serve!

Notes

• Soaking lentils reduces cooking time and makes them easier to digest.
• Adjust chili and spice levels to taste for a milder or spicier dal.
• Garam masala is added at the end to preserve its aromatic flavor.
• Using a pressure cooker significantly speeds up the cooking process.
• Serve with steamed rice, roti, or naan for a complete meal.

Keywords: Mong Masoor Daal, Indian lentil curry, red lentils recipe, yellow lentils recipe, vegetarian Indian dal, easy dal recipe, one pot dal