One Pot Mong Masoor Daal is an easy-to-prepare lentil curry that is great for an everyday dinner or as a weeknight dinner. It is a light, healthy, and delicious recipe!

If you’re looking for a delicious and easy weeknight meal that the entire family can enjoy, look no further. One Pot Mong Masoor Daal is just what you’re looking for. This simple recipe makes one big pot of delicious lentils that everyone will love!

Mong Masoor Dal is one of the most commonly prepared daals in Pakistan and India. It is often served for lunch or dinner with rice or traditional flatbreads like roti, paratha, or naan.

Mong masoor daal is a very simple, healthy, and tasty recipe with minimum ingredients. This is my take on one pot mong masoor daal, which is easy to make and can be ready in 30 minutes.

You may have tried my Daal Makhani or Masoor Dal recipes if not yet must try them I have received a tremendous response on these recipes. Mong Masoor Daal brings with it the rich flavors of onion, garlic, and green chili (with some spices thrown in for seasoning purposes) that make it taste distinctly unlike any other dal you have had before! This recipe has been tested numerous times by me and my family members who rave about its amazing taste.

If you have not tried it before, here is your chance to learn how to make this easy and tasty dish. But before going to the recipe note down a few pointers about why you’ll like this recipe.

Why Do You Like This Recipe?

I’m sure you’ll like this recipe because:

One Pot Mong Masoor Daal is a protein-packed lentil curry that comes together in no time.
It requires minimal ingredients.
It is easy to prepare, so perfect for busy weeknights.
It is prepared in less oil than the traditional mong masoor daal.
It’s delicious and healthy.
It is a tasty way to enjoy more lentils.
It’s a great vegetarian dinner option!
It’s a gluten-free and comforting meal.
It is freezer friendly, which makes it perfect for meal preparation.

Let’s take a look at how to prepare this delicious one-pot meal in no time.

Ingredients Description

Mong daal – Also known as yellow lentils, one of my personal favorite lentils.
Masoor daal – Also known as red lentils, rich with iron and complements the best with yellow lentils.
Garlic cloves – Garlic cloves are excellent in tempering, they give the perfect aroma to the lentils.
Onion – Yellow onions would best suit this dish.
Tomatoes – Juicy red tomatoes add the perfect fresh tar flavor to the lentils.
Green chilies – Fresh green chilies add subtle heat and freshness to the dish, you can use cayenne pepper instead.
Salt – According to one taste, 1 teaspoon worked great.
Red chili flakes – You may use powdered red chilies, but flakes taste better I guess!
Coriander powder – The perfect aromatic ingredient.
Turmeric – Gives daal the complex yellow color and flavor.
Garam Masala – Garam masala or allspice adds the perfect aroma and flavor, for this daal, I sprinkle some over the tempering, and it’s great!
Roasted cumin seeds – Again roasted cumin seeds tempered in some oil give a nutty texture and taste to the lentils.
Button red chilies – Button red chilies are one of my favorite Ingredients used in tempering, as they look very appetizing.
Oil – I like using olive or mustard oil for this recipe.

How To Make One Pot Mong Masoor Daal?

Rinse and soak the lentils for an hour or more. Soaking makes the cooking process easier and lentils turn out fluffy and soft.
Add soaked lentils to a pan along with sliced onions, tomatoes, garlic, and green chilies.
Add in spices, salt, turmeric, coriander powder, and red chili flakes.
Add in the water and let it cook for about 25-30 minutes on medium flame.
You may use a pressure cooker, which will roughly take 15 minutes on high pressure.
After the lentils and veggies are soft, use a whisk to well combine the lentils and veggies.
Whisk at intervals for 1 to 2 minutes.
In a separate pan, take some oil and prepare the tempering.
Add sliced garlic clove, button red chilies, and cumin seeds.
Fry until garlic is roasted, add the hot tempering on daal with a generous sprinkle of garam masala and you are done!

Serving Suggestions

It goes well with boiled rice some fresh salad, and lemon!

Here are a few of my favorite salads:

Serve this with rotis, or naan bread, and some pickles for a complete meal. If you have guests visiting your place then you can cook this dal for them on special occasions like the Diwali festival or the Christmas season.

Storing Suggestions

Once the daal has been cool to room temperature, put it in airtight containers. Daal can last for 4-5 days in the refrigerator if properly stored. When you want to eat, simply reheat it on the stovetop in a pan or the microwave. Make sure to reheat as much as you need, and avoid reheating the entire dish. Avoid re-refrigerating the reheated daal.

This daal freezes well. Ensure the container is freezer-safe and freeze for two to three months.

Additionally, you can freeze the simply cooked Daal without tarka (the oil, garlic clove, button red chilies, and cumin seeds mixture). Make a fresh tarka just before serving, then stir in the thawed lentils.

Tips & Tricks

If you want the dal to be thicker, reduce the water.
I prefer my dal to be firm, therefore the pressure cook duration is only 5 minutes. If you want it to be more well done, you can cook it for another additional minute.
To give the daal a little extra kick you can add a squeeze of fresh lemon juice and a little butter. It adds a wonderful flavor to the dal.

Recipe Variations

Vegetables: For added nutrients, add a small diced carrot or 1 cup of chopped spinach.

Tomatoes: A half cup of canned tomatoes can be used in place of fresh tomatoes in this recipe, but we prefer fresh ones. Since canned tomatoes typically require more spices to balance, add more to the recipe to modify the flavors.

Curry leaves: Add a nice flavor. If you do not have curry leaves, omit them. You can add a bay leaf if you have one.

Chili: You can leave out the green and red ones. However, red chili flakes or red chili powder are necessary for heat.

Frequently Asked Questions

Is Moong Dal And Masoor Dal The Same?

One is masoor dal, sometimes referred to as red or orange lentils and consisting primarily of the split, skinned red lentils. The other is split and skinned mung beans or yellow lentils sometimes called moong dal. Both varieties of lentils easily should be available in any large supermarket, as well as at Indian and Pakistani grocers.

Should Mong And Masoor Daal Be Soaked Before Cooking?

Yes, it is suggested to soak them for at least 1-2 hours to prevent stomach issues. Additionally, soaking shortens the cooking time and improves the texture of your finished dish. But you may also cook them without soaking them beforehand if you are in hurry.

What Is Tarka/Tamering?

Tarka/Bhagaar (tempering) adds a final touch to the flavor. Tarka is a South Asian cooking method. When preparing tarka, entire spices are used, including chopped garlic, green peppers, dried red chilies, curry leaves, and cumin. If you prepare this daal both ways, you will notice how important the tarka is for increasing the flavor. I adore using freshly cut cilantro leaves as a garnish.

How Long Can You Store Dal For?

In an airtight container, dal can be kept in the refrigerator for 4 to 5 days. Additionally, it can be frozen for up to 3 months.

Which Dal Is Best For Protein?

Moong dal is in reality considered one of the greatest sources of plant-based protein. Shilpa Arora, a health practitioner, and macrobiotic nutritionist say, “Moong dal is very light and has a lot of protein. The dal’s high fiber content keeps you full for a long time.

Is Masoor Dal Good For Health?

A highly healthy dal that is delicious when combined with any veggie. It is packed with nutrients that improve general health, including protein, fiber, calcium, magnesium, and B vitamins. Masoor dal, which is high in important nutrients, supports skin health and helps to prevent acne.

Is Masoor Dal Good For The Diet?

The most important component of the majority of diets for weight loss is masoor dal. It is low in fat content and has just the right number of carbohydrates to make you feel satisfied. Because it contains a lot of fiber, it slows down digestion, which increases its ability to help you lose weight.

How Much Dal Can I Eat In A Day?

Our daily protein needs range from 40 to 60 grams, depending on our weight. Additionally, 100 grams of daal are often prepared for a whole family of, say, four people. As a result, a person will receive approximately 2 to 3 grams of protein.

Does Moong Dal Cause Constipation?

No. Moong dal aids digestion by easing bowel movement and relieving constipation. Sprouting green grams can help with constipation by promoting regularity in the bowels. It is also suggested as a reliable home cure for adults and children who are experiencing constipation.

Is Eating Dal At Night Good?

In fact, it is best to have dal during the daytime, as everything we eat at night must be light and easy to digest, and dal is best consumed during the daytime. It is perfectly acceptable to eat moong daal and masoor daal at night because they are both light and simple to digest. In actuality, both dals aid in regulating the digestive process.

Which Dal Is Heavy To Digest?

Lentils. Not all lentils are suitable for everyone. Most people have trouble digesting lentils such as toor dal, chana dal, maa ki dal (black gram lentil), etc. since they also contain short-chain carbohydrates like beans.

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One Pot Mong Masoor Daal

One Pot Mong Masoor Daal is an easy-to-prepare lentil curry that is great for an everyday dinner or as a weeknight dinner. It is a light, healthy, and delicious recipe!

5 from 1 vote

Print Pin Rate

Course: Entrée, Main Course

Cuisine: American, Indian, Pakistani

Keyword: One pot mong masoor daal

Prep Time: 1 10

Cook Time: 35

Servings: servings

Calories: 262kcal

Ingredients

1/2 cup red lentils
1/2 cup yellow lentils
3 1/2 cups water
1 medium onion chopped
1 large tomato chopped
3 garlic cloves
2 green chilies
1 teaspoon salt or to taste
1 teaspoon red chili flakes
1 teaspoon turmeric
1 teaspoon coriander powder

For Tempering/Tadka

2 tablespoons coconut oil
2 garlic cloves
1 teaspoon roasted cumin seeds
2 red chilis or 1/4 teaspoon cayenne pepper
1/2 teaspoon garam masala

Instructions

Rinse and soak the lentils for an hour or more. Soaking makes the cooking process easier and lentils turn out fluffy and soft.
Add soaked lentils to a pot along with sliced onions, tomatoes, garlic, and green chilies.
Add in spices, salt, turmeric, coriander powder, and red chili flakes.
Add in the water and let it cook for about 25-30 minutes on medium flame.
You may use a pressure cooker, which will roughly take 15 minutes on high pressure.
After the lentils and veggies are soft, use a whisk to well combine the lentils and veggies.
Whisk at intervals for 1 to 2 minutes.
In a separate pan, take some oil and prepare the tempering.
Add sliced garlic clove, button red chilies, and cumin seeds.
Fry until garlic is roasted, add the hot tempering on daal with a generous sprinkle of garam masala and you are done!