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Recipes >> Daal, Lentils, Beans, Lobia Recipes > Daal Moong Masoor (Red and Yellow Lentils) by Chef Zakir Qureshi

Daal Moong Masoor (Red and Yellow Lentils)

Daal Moong Masoor (Red and Yellow Lentils)
Prep Time
15 Mins
Cook Time

30 Mins
Serves

4
Yellow and red lentils belong to South Asia. These pulses have been used in this region for centuries. Before the advent of Islam, the people of India generally lived on vegetables and pulses. Hindu Raja "Chundergeet Morya" was very fond of pulses.
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Source:  Chef Zakir Qureshi
17 Ratings
3 out of 5 stars
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Ingredients

  • Yellow lentils 100 gm
  • Red lentils 150 gm
  • Tomato 1
  • Onion 1
  • Ginger garlic paste 1 tbsp
  • Turmeric ½ tbsp
  • Red chilli ½ tsp (ground)
  • All spice powder ½ tsp
  • Salt to taste
  • Oil as required
  • For Tempering (Tarka):
  • Cumin 1 tsp (whole)
  • Garlic cloves 4
  • Onion 1
  • Oil as required

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Cooking Directions

  1. Wash both the lentils together and soak.

  2. Heat oil in a pan.

  3. Fry sliced onion in it till light golden.

  4. Add ginger-garlic paste to it, saute for a minute.

  5. Now add chopped tomatoes and fry till they are soft.

  6. Add all the spices.

  7. After frying for a while, add 500 - 600 ml water and bring to a boil.

  8. Now add drained lentils, cover and cook for 90 minutes.

  9. Add salt in the end.

  10. For Tempering: Heat oil in a frying pan.

  11. Now add cumin and let it crackle.

  12. Add sliced onion and fry till edges start to turn golden.

  13. Quickly add in sliced garlic and fry till golden.

  14. Immediately pour it in cooked lentils and cover tightly.

  15. After 5 minutes, garnish with chopped coriander and serve.

  16. Tips: If a little milk is added to lentil pulse during the last few minutes while cooking, its harmful effects disappear altogether.

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Comments posted by users for Daal Moong Masoor (Red and Yellow Lentils) recipe:

  1. Yameeee

    on Apr 5 2014 2:36AM Report Abuse RUBINA VULL
  2. good

    on Feb 18 2012 1:28PM Report Abuse SAMIA

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