Daal-icious Moong Masoor!
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Take 1/4 cup of each lentil 🟡Moong & 🟠 Masoor. Wash them till the water runs clear. Soak for 30 min
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Boil both lentils in 2 1/2 cups of water with salt and turmeric. It should be a soupy🥣 consistency
2
For tempering or “tadka” firstly prep ingredients. In hot oil, add asafetida (hing)and cumin seeds.
3
Add halved garlic cloves and continue to fry. Remove from heat briefly if you think the seeds burn
4
Add half an onion chopped finely and stir well
5
Add a chopped raw mango and stir well. Tempering is what gives the daal its distinctive flavors!
Add half a tomato, chopped and some curry leaves. Continue to stir to prevent burning
6
Add coriander powder, red chili powder, whole dried red chili 🌶 & garam masala. Stir 🥄 well
7
Add the lentils and simmer on low heat for a couple of minutes till the mangoes have softened a bit
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Garnish with fresh cilantro leaves and do give this daal-icious dish a try! DM @myrootsmystory
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