This light moog-masur dal is a family favourite. It tastes even better in winter when both tomatoes and coriander leaves are in season. In summer, it is great with a squeeze of gondhoraj lime. The key to perfecting this dal is to not cook the mosur and the moog dals too much so that they retain their texture.
- 30 g moog dal
- 70 g mosur dal
- 60 g tomatoes (2-cm chunks)
- 450 g water
- 10 g mustard oil
- 2 pcs green chillies (slit)
- 8 g coriander leaves (finely chopped)
- 1 pc bay leaf
- 2 pcs dried red chillies
- ½ tsp panch phoron
- 8 g salt
- 12 g sugar
- ¼ tsp turmeric powder
- Wash and rinse both dals together.
- Cut tomatoes into 4-cm chunks. Finely chop fresh coriander leaves. Slit green chillies.
- Add dal, tomatoes, and salt to a saucepan. Add water. Cover and boil the dal on medium heat.
- Heat mustard oil in a kadai. Temper it with dried red chillies, bay leaf, green chillies, and panch phoron.
- Once the phoron starts crackling, add turmeric powder, and fry for a few seconds.
- Now, add the boiled dal. Add sugar and mix well. Bubble on medium heat for 2 minutes.
- Finish with coriander leaves.