Home-Style Moong Masoor Dal
A mix of yellow moong and masoor dal creates a light but comforting everyday dal. The Signature All-in-One potli gives the cooking liquid a broader whole-spice profile while a simple garlic-tomato tadka provides freshness and savoury depth.
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
✨ Zaika Potli Secret Technique
Pressure-cook 1 Signature All-in-One potli with the two dals and remove it before adding the tadka.
Ingredients
Ingredients
- Yellow moong dal — ½ cup / 100 g
- Masoor dal — ½ cup / 100 g
- Turmeric — ¼ tsp
- Water — 3½ cups
- Salt — 1 tsp
Zaika Potli
- Signature All-in-One — 1 potli
For the Tadka
- Ghee — 1½ tbsp
- Garlic — 5 cloves, sliced
- Ginger — 1 tsp, grated
- Tomato — 1 medium, chopped
- Kashmiri chilli powder — ¼ tsp
- Green chilli — 1, slit
For Finishing
- Fresh coriander — 2 tbsp
- Lemon juice — 1 tsp
Cooking Instructions
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1Wash both dals until the water runs mostly clear.
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2Transfer to a pressure cooker with turmeric, water and the Signature All-in-One potli.
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3Pressure-cook until soft, approximately 8–10 minutes under pressure.
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4Allow the pressure to release naturally.
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5Remove the potli.
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6Stir the dal and add salt. Add hot water if it is thicker than desired.
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7Heat ghee in a small tadka pan.
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8Add sliced garlic and cook until lightly golden.
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9Add ginger and green chilli.
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10Add tomato and cook until softened.
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11Turn the heat low, add chilli powder and stir briefly.
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12Pour the tadka into the dal.
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13Simmer for 3–4 minutes.
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14Finish with coriander and lemon juice.
💡 Chef's Pro Tip
Do not over-mash this dal. Moong naturally becomes creamy, while a little intact masoor gives the finished bowl more character.
🍽️ Perfect Serving Pairings
My Take On Home-Style Moong Masoor Dal
A mix of yellow moong and masoor dal creates a light but comforting everyday dal. The Signature All-in-One potli gives the cooking liquid a broader whole-spice profile while a simple garlic-tomato tadka provides freshness and savoury depth.
The Secret: Do not over-mash this dal. Moong naturally becomes creamy, while a little intact masoor gives the finished bowl more character.