Moong Masoor Dal (Pakistani Tarka Dal)

This incredibly delicious Moong Masoor Dal is made with red and yellow lentils, boiled with spices, giving it a creamy texture and a flavorful tempering with infused oil. It’s an authentic Pakistani recipe that’s super easy to make. If you use an Instant Pot, you can whip it up in just 30 minutes!

About The Recipe

In Pakistan this Moong Masoor Dal is also called “Tarka Dal.” It’s a tasty lentil curry made with red and yellow lentils. This simple recipe has been passed down from my amazing Dadi, a fantastic chef who didn’t need any modern cooking techniques. I can’t express how wonderful her dishes were!

This dal is just as comforting and delicious as other classic lentil recipes, like Dal Chana and Dal Mash.

What’s wonderful about this recipe is that it doesn’t require any special ingredients. You can make it with whatever you have at home. It pairs perfectly with zeera rice and a side of tomato chutney, making it an ideal meal for hot summer days when you don’t feel like eating a lot.

In the summer heat of Pakistan this light dish is just what you need! The best part of this recipe is the tempering, it’s what really boosts the flavor.

How To Make Moong Masoor Dal (Step-By-Step Photo Guide)

Step 1: First things first, check your lentils for any stones and give them a good rinse. If they look good, soak them for at least two hours. If you’re short on time, a quick soak in hot water for about 30 minutes will work too.

Step 2: Once they’re soaked, throw the lentils into a pot and add enough water to cover them. Toss in a chicken stock cube, turmeric powder and a little salt (based on your taste). Let this simmer on low heat for about 30 to 35 minutes with lid on. If you’re using a pressure cooker, just seal it up and cook for 5 minutes after the first whistle, that’ll speed things up.

Step 3: Once you see that the lentils are fully cooked and tender, try this hand technique. Take one lentil grain between your index finger and rub it. If it’s soft enough to squish with your thumb, it’s done! Now, grab your hand masher and mash everything up really well. You want to get that mixture super smooth and creamy. This step is super important for getting that even texture in your dal, so make sure you really work it!

Step 4: In a separate pan, heat some ghee and oil, and then toss in finely chopped onions, cooking them on low to medium heat until they turn a beautiful golden brown, just keep an eye on them so they don’t burn because high flames can mess that up! Once the onions are nicely browned, add in some chopped garlic and let it fry for about a minute. Next mix in some coarsely ground roasted cumin and coriander seeds, along with a few green chilies, and fry everything together. This delicious blend is your tempering!

Step 5: Pour this tadka mix into the lentils and stir it all up until it’s well combined. To finish it off, sprinkle a little garam masala powder, kasuri meethi and some fresh cilantro on top.

And voilà, your moong masoor dal is ready! It goes great with steamed rice and a side of tomato chutney or fresh salad. And if you’re in the mood for something extra, serve it with Shami Kabab. Trust me once you try it this way, it’ll become your ultimate comfort food.

Special Instructions 

• Make sure you soak the lentils before you cook them. If you don’t, they’ll stay a bit hard no matter how long you cook them.
• When you’re adding spices, make sure to roast the cumin and coriander seeds. It really helps bring out the flavor.
• For the chicken taste, using a chicken cube is ideal, but if you don’t have one, chicken powder works too. Just taste as you cook to make sure your salt levels are good, not too much and not too little.
• And don’t forget to use sweet onions as they make a big difference. Red onions work well too, especially in the tempering. Just be careful not to burn them while frying. Keep it on medium flame.
• Don’t worry if your curry seems too runny at first. This recipe tends to thicken when it cools, so it’s better to keep it a bit on the runny side. It will warm up beautifully later!

Essential Tempering Tips

Tempering (tadka) is a key technique in many lentil recipes especially in Pakistani cooking. It’s all about heating oil and adding ingredients that release beautiful aromas when warmed up, which you then mix into your main dish. 

For this recipe the tempering is super simple yet essential. While there are countless variations, this one stays true to the ultimate Pakistani style. For the perfect tarka, you’ll need finely chopped onions, oil, minced garlic, green chilies, and coarsely ground roasted cumin and coriander seeds. 

Start by heating the oil and browning the onions until they’re golden. Next toss in the minced garlic and fry it for a bit until fragrant. Then add the coarsely ground spices and finish it off with the green chilies. This mixture is what takes your dish to the next level, so give it a try and you’ll see why it’s the star of the recipe!

Cooking Timings For Instant Pot And Slow Cooking

For the Instant Pot, if you’re pressure cooking one cup of lentils, add 2.5 cups of water and cook on high pressure for about 4 to 5 minutes. Just make sure the lentils are soaked beforehand!

For slow cooking, for one cup of lentils, use around 3 cups of water and let it slow cook for about 30 to 40 minutes. If you notice the water level reducing you can add a little more water but try not to add too much all at once. Just cover it with the lid and let it simmer on low to medium heat. 

The Ultimate Comfort Meal

This is honestly one of the simplest and most comforting dishes out there, and it’s a favorite for anyone who loves comfort! It goes super well with rice. You can have it with chutney or a side salad. Either way you’re in for a treat! But if you ask me, the best way is with steaming rice, tamatar ki chutney and a crunchy salad. Trust me it’s the perfect combo for a cozy meal!

Perfect Lentils Ratio For Best Consistency

For the perfect consistency you see in the picture, you need to use a 50/50 ratio of lentils. For example if you’re making one cup of lentils, use half a cup of red lentils and half a cup of yellow lentils. This combination gives you the best texture and flavor!

Frequently Asked Questions

What kind of rice pairs best with this dish?

You can pair this dish with basmati rice for its fragrant flavor, but jasmine rice or any long grain ones works well too! 

Can I make this dish vegetarian?

Absolutely! This dish is naturally plant-based so just make sure to use vegetable oil instead of ghee and you’re good to go.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Just reheat it on the stove or in the microwave when you’re ready to enjoy it again.

Can I freeze this dish?

Yes! This dish freezes well. Just let it cool completely before transferring it to a freezer safe container. It can be frozen for up to 2-3 months. Just skip the tempering before freezing, and you can do that step when you’re ready to enjoy it fresh!

How many whistles for Moong Masoor Dal?

Cook it in a pressure cooker for about 2-3 whistles on medium heat, as both lentils cook quickly and soften easily. If the dal is too thick after cooking, simply add water and simmer to adjust the consistency.

Can I skip the Tarka in this recipe?  

No, absolutely not! You can’t skip the tempering because it’s essential for flavor. It’s the foundation of the dish! Without it the lentils would just be incomplete. You can definitely skip or replace a few ingredients if you prefer like if you’re not a fan of garlic or green chilies but you can’t skip the tempering itself. It’s what brings everything together!