Moong Daal
- ⏱ 25 minutes
- Easy
- Serves 1
- 👥 2-cook recipe
Split yellow moong lentils are simmered, mashed, and finished with a hot spiced tempering, herbs, chilli, garam masala, and crispy fried onion.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Moong Daal
0/0
COOK 1COOK 2
1Mise en place
Prep 2 garlic cloves: thinly slice
Prep 1 tbsp coriander: chop
2Cook the lentils
3Plate and serve
+ 9 more steps in the app
Moong Daal
0/0
COOK 2COOK 1
1Mise en place
Prep 310 g split yellow moong lentils: without the husk
2Cook the lentils
In a saucepan, place the split yellow moong lentils...
Add 1 sliced garlic clove and the turmeric and mix well
Bring the lentils to the boil and cook over a medium...
3Plate and serve
+ 9 more steps in the app
Ingredients
- 1 stick cinnamon
- 10 cloves
- 5 green cardamom pods
- 310 g split yellow moong lentils (without the husk)
- 2 garlic cloves (thinly sliced)
- 1/2 tsp ground turmeric
- 2 tsp ghee
- 1 tsp cumin seeds
- 2 dried red chillies
- 3 curry leaves
- 1 tbsp coriander (chopped)
- 1 green chilli (chopped)
- 1/2 tsp garam masala
- 1 handful red onion (sliced and deep-fried until crispy)
- salt, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 310 g split yellow moong lentils: without the husk
- Prep 2 garlic cloves: thinly slice
- Prep 1 tbsp coriander: chop
- Prep 1 green chilli: chop
2. Cook the lentils COOK 1
- In a saucepan, place the split yellow moong lentils and pour in enough water to cover
- Add 1 sliced garlic clove and the turmeric and mix well
- Bring the lentils to the boil and cook over a medium heat for 12–15 minutes, stirring occasionally until the lentils are cooked through
3. Slice the onion COOK 1
- Slice the red onion
🤝 Cook 2 hands over the garlic cloves.
4. Make the garam masala COOK 2
- Meanwhile, in a spice grinder, place all of the ingredients and grind to a powder
5. Heat the ghee COOK 1
- In a small frying pan or tarka pan, heat the ghee, oil and butter over a medium heat
- When hot, add the cumin and allow to splutter for 30 seconds
- Add the rest of the garlic and allow to brown a little
- Add the red chillies for a few seconds, finally add the curry leaves for just a second
🤝 Cook 2 hands the small frying pan or tarka pan to Cook 1.
6. Mash the lentils COOK 1
- Using the back of a spoon, mash the lentils
- Pour into a serving dish and add salt to taste
7. Plate and serve BOTH
- Quickly pour the tempering over the daal
- Garnish with chopped coriander, chilli, 1/2 tsp of the garam masala and crispy fried onions, Eat hot with bread or rice as an accompaniment or by itself
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