Moong Masoor Daal

Daal Preparation


  • Moong daal (Yellow lentil) – ½ cup
  • Masoor daal (Red lentil) – ½ cup
  • Tamater (Tomatoes) – 2 small
  • Sabz mirchen (Green chillies) – 1 [make a paste of both tamater and sabz mirchen]
  • Chicken cube – 1
  • Zeera (Cumin seeds) – 1 tsp
  • Pissi laal mirchen (Red chilli powder) – 1¼ tsp
  • Namak (Salt) – 1 tsp
  • Haldi (Turmeric powder) – ½ tsp
  • Dhaniya (Coriander) powder – 1 tsp
  • Garm masala (Whole spices) powder – ½ tsp
  • Sabz dhaniya (Green coriander) – for garnish
  • Sabz mirchen (Green chillies) – for garnish


Step 1: Add Zeera (Cumin seeds) in ¼ cup of oil and mix for 10 seconds. Add a Chicken cube and mix until it melts.

Step 2: Add Tamater (Tomato) paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Dhaniya (Coriander) powder, Haldi (Turmeric powder), mix and cook at medium flame till oil separates.

Step 3: Add 3 glasses of water [or as required] and already soaked Daal. Mix, cover, and cook on low flame. Remember to stir in between. Cook till the Daal is tender. Add Garm masala (Whole spices) powder, Sabz mirchen (Green chillies), Sabz dhaniya (Green coriander), and mix.



  • Piyaz (Onion) – 1 small
  • Lehsan (Garlic) – 3
  • Sabit laal mirchen (Whole red chillies) – 7-8
  • Sabz mirchen (Green chillies) – 1


Step 1: Add almost ½ cup of oil to the pan. Add Lehsan (Garlic) and mix for 10 seconds. After that, add Piyaz (Onion) and mix till their color changes to light golden. Add Sabz mirchen (Green chillies) and mix for 10 seconds at medium to low flame. Add Sabut laal mirchen (Whole red chillies) and mix for 5-8 seconds. Finally, pour it on the Daal.

Serve with Choperi Roti.