Madhur Jaffrey’s Moong Dal and Red Lentils Recipe
Written by MasterClass
Last updated: Jun 23, 2024 • 2 min read
This dish uses two varieties of dal: moong (mung bean) and masoor (red lentils). The dals bring incredible texture and flavor, while the onions bring something slightly unique. “I’m putting them in because I like the taste of browned onions very much,” says Madhur Jaffrey. “The classic [tadka] would be just the asafetida and the cumin and the red chilies.”
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What Is Dal?
In India, dal (also spelled daal or dahl) is a term used to describe both a broad category of split pulses, such as lentils, peas, or beans, and the spiced stews they are most often used for. Indian dal recipes vary by region and preference: A simple dal can be made by simmering pulses in water and tempering spices—anything from whole coriander seeds to garam masala and curry leaves—in hot oil to drizzle over the top, or it can be made creamy and decadent with the addition of butter and cream, as seen in dishes like dal makhani. Dal may be served with a fresh herb garnish, like cilantro leaves, or a spoonful of yogurt (dahi), and a flatbread such as roti, chapati, or naan to scoop it up.
Madhur Jaffrey’s Moong Dal and Red Lentils With Browned Onions Recipe
makes
prep time
5 mintotal time
1 hr 5 mincook time
1 hrIngredients
- 1
Combine the moong dal and the masoor dal in a large bowl, and look for any small stones or debris. Wash the dal in several changes of cool water until the water is relatively clear.
- 2
Drain the dal using a fine-mesh strainer, and transfer it to a large, heavy-bottomed, lidded pot. Add the water, and bring it to a simmer over medium heat. Remove the froth that rises to the top with a skimmer. Lower the heat a bit, and add the turmeric. Stir to mix. Cover the pot partially, and turn the heat to low.
- 3
Cook for 40–50 minutes, stirring occasionally, until the lentils are tender. Season with salt, and leave the pot on very low heat while you temper the spices and fry the onions for the tadka.
- 4
Place a small skillet or frying pan over high heat, and add the oil or ghee. When the oil or ghee is hot, add the asafetida and cumin seeds. Once the seeds begin to sizzle (this will take only a few seconds), add the chilies and allow them to darken for a few seconds. Add the sliced onion, and fry until the slices are reddish-brown and crispy.
- 5
Remove the lid of the pot with the cooked dal, and top with the hot oil, onion, and spices from the skillet. Cover the pot immediately to infuse the lentils with the aromas, and remove it from the heat. Stir well to incorporate all of the ingredients before serving.
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