QuikCurry™ Moong and Masoor Daal


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.

Course Side Dish, Soup
Cuisine Indian
Keyword curry, daal, dahl, lentil, soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Author QuikCurry™ Folks


  • 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



  1. Combine both lentils and rinse twice in cold water.

  2. Soak lentils in 4 cups clean water and set aside.


  1. Add the soaked lentils to a pot.

  2. Cover and bring to a boil in high heat.

  3. Reduce heat to simmer.

  4. Dal should be ready in 20-30 minutes.

Recipe Notes

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.

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