Punjabi Moongi Masri Dal / Moong Masoor Dal

Punjabi Moongi Masri Dal / Moong Masoor Dal

Mine is a family of dal eaters i.e. we all are so fond of eating dals especially moong dal, that can eat it twice a day that too all seven days of a week. It’s not that we eat dal all the time 😜 but yes, dinner time it has to be a dal. Sometimes I get bored of making dal and skip it. If it happens for consecutively two days, my husband will start complaining as if he hasn’t eaten dal for ages. So is my family….. Dal lovers 😌

Moong dal is the most preferred dal in my home it could be in any form – skinned, split or whole moong. In summers, I generally make Moong Masoor dal which in Punjabi is known as Moongi masri dal. A mixture of yellow and orange colour, this dal is very easy and quick to make. It is very light on stomach as well. You pair it with rice or chapati, it taste wondrous either way. I served it with masala bhindi and very soft and light yogurt roti that I had made during September mega marathon under theme A to Z Indian Flatbreads.

Let’s make this dal now….

Print Recipe
Punjabi Moongi Masri Dal / Moong Masoor Dal
A mixture of yellow and orange colour, this dal is very easy and quick to make. Paired with rice or chapati, it taste wondrous either way.
Punjabi Moongi masri dal
Prep Time 5 min
Cook Time 15 min
Passive Time 15 min
Servings
Ingredients
For Moongi Masri Dal
For Tempering
Prep Time 5 min
Cook Time 15 min
Passive Time 15 min
Servings
Ingredients
For Moongi Masri Dal
For Tempering
Punjabi Moongi masri dal
Instructions
For Moongi Masri Dal
  1. Take split moong and masoor dal. Wash and soak them together for about 15 minutes.
    Punjabi Moongi masri dal
  2. Put in a pressure cooker and add 2 cups of water. Heat it at high flame. When it starts boiling, a scum will come on the top. Remove the scum.
    Punjabi Moongi masri dal
  3. Add salt and turmeric powder. Close the lid and let it cook till one whistle. Switch off the flame and release the pressure.
    Punjabi Moongi masri dal
  4. Take it back to the fire and cook uncovered till done.
For Tempering
  1. Heat ghee/oil in a pan.
  2. Add cumin seeds. As soon as they start cracking, add chopped onion and ginger. Cook till onion become a little caramelized.
  3. Add chopped tomato and green chillies. Cook till tomato become mushy.
  4. Spice it up with coriander powder, red chilli powder and kasuri methi. Give a quick stir.
  5. Take off the flame and pour the tempering over dal.
  6. Garnish with chopped coriander and serve hot with rice or chapati.
    Punjabi Moongi masri dal
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I am sending this recipe for Blogging Marathon #95 Week 3 Day 3

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10 thoughts on “Punjabi Moongi Masri Dal / Moong Masoor Dal

  1. Dals are our everyday meal also and are so comforting, with or without rice. we love to have this dal with garam garam chapatis without any side veggies!! Looks so tempting!!

  2. We are also everyday dal eaters, Ritu. We have been eating it both for our lunch and dinners, our whole lives. I therefore make a note to try if I come across any dal with variations. Your dal is one of those comforting, home style preparation.

  3. Moong dal is favorite at my place too. I don’t make it everyday but whenever I plan on making dal, husband insists on Moong dal. Moong and masoor dal combination looks good. I never tried just these 2 Dals. Looks good and really comfort food

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