Kacha Moog-Mosur Dal
An easy and hearty Bengali moog-mosur dal with ripe winter tomatoes and fresh coriander
- Cooking time30 minutes
Calorieskcal
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.
Frequently Asked Questions
Ingredients
Serves
5 servings
- 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
Method
- 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.
