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