Get ready to embark on a culinary journey that will tantalize your taste buds and warm your soul! This authentic Indian daal is not just a simple dish – it's a nutritional powerhouse that combines the earthy richness of whole red lentils and mung beans in a symphony of flavors that will transport you straight to the heart of traditional Indian cuisine. Whether you're a seasoned cook or a curious food lover, this recipe promises to deliver a comforting, protein-packed meal that's both incredibly delicious and surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1/2 cup whole red lentils
- 1/2 cup mung beans
- 1 onion, chopped
- 2 tomatoes, diced
- 2 green chilies, slit
- 1 tsp cumin seeds
- 1 tsp garam masala
- 4 cups water
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by rinsing the whole red lentils and mung beans under cold running water until the water runs clear. This helps remove any dust or impurities.
- In a large pot, add the rinsed lentils and mung beans along with 4 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. Stir occasionally to prevent sticking. The lentils and mung beans should become tender but not mushy.
- While the lentils and mung beans are cooking, prepare the tempering. In a separate pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.
- Next, add the chopped onion to the pan and sauté until it turns golden brown, stirring frequently to avoid burning.
- Add the diced tomatoes and slit green chilies to the pan. Cook for about 5-7 minutes, or until the tomatoes have softened and blended with the onions, forming a thick mixture.
- Once the lentils and mung beans are cooked, add the sautéed onion-tomato mixture to the pot. Stir well to combine.
- Sprinkle in the garam masala and add salt to taste. Stir again and let the daal simmer for an additional 5 minutes, allowing the flavors to meld together.
- After simmering, taste and adjust the seasoning if necessary. If the daal is too thick, you can add a little more water to reach your desired consistency.
- Once done, remove from heat and garnish with freshly chopped coriander leaves.
- Serve the whole red lentils and mung bean daal hot with steamed rice or Indian bread (roti or naan) for a complete meal.
Tips
- Rinsing is Crucial: Take your time to thoroughly rinse the lentils and mung beans. This removes excess starch and ensures a cleaner, more refined texture.
- Watch Your Consistency: The key to perfect daal is in the texture. Keep an eye on the water level and stir occasionally to prevent sticking or burning.
- Tempering Magic: The sautéed onion and spice mixture (tadka) is where the real flavor comes from. Don't rush this step – let the cumin seeds sizzle and the onions caramelize for maximum taste.
- Spice Customization: Feel free to adjust the garam masala and green chilies to match your heat preference. Start conservatively and add more if needed.
- Fresh Herbs Matter: The fresh coriander isn't just a garnish – it adds a bright, fresh note that elevates the entire dish. Don't skip it!
- Serving Suggestion: This daal is incredibly versatile. Serve it with rice, naan, or even as a hearty soup. Leftovers taste even better the next day as the flavors continue to develop.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 18g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
