Moong and Masoor Daal
Moong and Masoor daal is an easily digestible dish made by combining equal parts of split moong and masoor lentils. These lentils need no pre-soaking or pressure cooking and cook rapidly on stovetop within 20-30 minutes. They are quite delicious by themselves, however, may be accentuated by adding QuikCurry™ InstaGold Masala.
- 1 tbsp ghee
- 1 tsp Himalayan pink salt
- 1 tsp QuikCurry™ InstaGold Masala
- 2 tbsp QuikCurry™ Tardka Paste
- 1/2 cup split moong lentil
- 1/2 cup split masoor lentil
- 4 cups clean water
Combine both lentils and rinse twice in cold water.
Soak lentils in 4 cups clean water and set aside.
Moong & masoor daal is generally served over rice with some sabzi or achaar on the side. Being light on the stomach, it makes an excellent dinner food.