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Moong Daal Pakistani Lentils

Moong ki Daal / Yellow Lentils

A Pakistani comfort food classic
Author Sarah - Flour & Spice


  • ¾ cup moong ki daal yellow lentils
  • ¼ cup masoor ki daal red lentils
  • 1 tsp red chilli powder
  • tsp turmeric
  • 1 tsp salt may need more
  • 1 onion - dice half and slice half
  • handful of chopped cilantro
  • a few chopped green chillies
  • a squeeze of lemon juice


  • 3 tbsp oil
  • the sliced half an onion from above
  • 3 cloves garlic sliced
  • a sprig of curry leaves
  • 3-4 dried red chillies
  • ½ tsp cumin seeds


  1. Wash and soak the lentils for an hour
  2. Combine the lentils with the chilli powder, salt, turmeric, onion and 2 ½ cups of water and bring to a boil.
  3. Simmer till completely tender - this can take 40 minutes or more depending on your moong daal.
  4. You can use an immersion blender to puree the daal or leave as is. Add water to make the daal more thin or crank up the heat to thicken it depending on how you like to eat it.
  5. Turn the stove off and add the chopped cilantro, green chillies and a squeeze of lemon juice. Give it a good stir.
  6. Adjust seasoning.
  7. Heat the oil in a small frying pan and add the sliced onion, garlic, curry leaves, dried red chillies and cumin seeds.
  8. When the onions have turned a beautiful brown then pour the baghaar/tadka/tempering over the boiled lentils and cover.
  9. Sneak a taste.
  10. Serve with rice or roti.

Recipe Notes

You can also use a full cup of moong daal here and omit the garlic if you want to.