MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moong And Masoor Daal
Categories: Indian, Pakistani
Yield: 4 Servings

3/4 c Red masoor daal
- (red lentils)
1/4 c Yellow moong daal
- (yellow lentils);
- preferably soaked for
- 4 hours or more
1 1/2 ts Ginger; crushed
1 1/2 ts Garlic; crushed
8 Kadi patta (curry leaves)
- (optional)
1 sm Red onion; thinly sliced
- in half rings
1 Roma tomato; roughly chopped
1 ts Salt; or to taste
1/2 ts Turmeric powder
1 ts Red chili powder; preferably
- Kashmiri red chili powder
1 Bird's eye chili; diced
2 tb Neutral oil
1 ts Black mustard seeds
2 ts Cumin seeds
6 Dried red chiles

Preparation time: 10 minutes

This recipe for masoor moong daal is packed with flavor thanks to the
generous addition of kadi pata and tadka of cumin seeds and whole red
chilies.

Stove Top:

Wash the masoor and moong daal (red and yellow lentils) until the
water runs clear.

Add rinsed masoor and moong daal to a stockpot and add 5 cups of
water. Bring to a simmer.

Add crushed ginger and garlic, kadi patta, onion, tomato, turmeric,
and red chili powder, and bird's eye chili.

Bring heat to low and cover with tight fitting lid. Let daal cook for
45 minutes to 1 hour. Check for doneness, and salt. If it needs to
cook more, add 1/2 cup hot water, and let it simmer until it's soft.

Instant Pot:

Wash the masoor and moong daal until the water runs clear.

Add masoor and moong daal, crushed ginger & garlic, kadi patta, onion,
tomato, salt, turmeric, and red chili powder, and bird's eye chili,
and 3 cups water to the Instant Pot. Turn Instant Pot on.

Close the lid and move the steam valve to sealing. On manual setting,
set the cooking time to 10 minutes at high pressure.

Once the timer is up, move the steam valve to venting position to
immediately release steam. After the pressure has released, carefully
remove the lid, making sure you are not touching the metallic part.
Turn Instant Pot off.

Tadka:

Once the daal is ready and placed in serving bowl, begin to get the
tadka ready. Heat 2 tb of oil in a saucepan and add mustard seeds.
Once the mustard seeds begin to pop, add cumin seeds. Once the oil
becomes aromatic, add whole red chilies.

After they have changed color slightly, pour the tempered oil on top
of the daal. Serve.

Recipe by Maryam Jillani

Recipe FROM:
<https://www.pakistaneats.com/recipes/mariams-masoor-moong-daal/>

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