Moong Masoor di Dhal | Hari Ghotra
4.1/5 rating (7 votes)

Moong Masoor di Dhal

Red lentil and split mung lentil dhal

  • Heat Medium
  • Serves 6
  • Prep 10 mins
  • Cook 20 mins
Moong Masoor di Dhal

A lovely mixed dhal cooked with a spicy tomato masala and flavoured with cumin and bay leaves

Hari says

A light yellow lentil dhal cooked with split yellow mung beans and red lentils. This is a basic everyday dhal that works as a delicious soup for lunch or as a wholesome side for your curry night.

It's nice and simple to make and the dish is not only full of flavour but also full of protein and is super healthy.

It is also a great recipe for the little ones (just miss out the chillies and salt) and mix it up with some rice and they will love it.

  • Ingredients
  • Method
  • 100g of split red lentils washed
  • 100g split mung beans washed
  • 900ml water 1 tsp salt. Masala
  • 1 tbsp ghee , butter or oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 2 tomatoes, finely chopped
  • 1 tsp ginger, grated
  • 1 tsp turmeric
  • 1 chilli, finely chopped
  • 1 tsp garam masala
  • 1 or 2 whole red chillis to garnish
  • Handful of coriander, chopped


  1. Place the red lentils in a pan with the salt, cover with the water and bring to the boil.
  2. Remove the froth and add the split mung beans.
  3. Reduce the heat and put the lid on the pan - leave to simmer for 15 minutes.
  4. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
  5. In a frying pan heat the oil or butter.
  6. Using a fork pierce the red chillis and add to the pan with a bay leaf and the cumin seeds. When the seeds sizzle, remove the chilli and set to one side for your garnish.
  7. Add the onion and garlic and fry until lightly browned.
  8. Reduce the heat and add the tomatoes, ginger, turmeric, and the chopped chilli. Gently let the ingredients cook down to make a thick dry paste (10 mins).
  9. Add a ladle full of the cooked lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir.
  10. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat.
  11. Stir in the garam masala, coriander and top with the whole chillis to serve.

Nutritional information

Typical values* per Serving
Fat (g)4
of which saturates (g)2
Carbohydrates (g)27
of which sugars (g)6
Fibre (g)6
Protein (g)10
Salt (mg)11
*Based upon calculated values, supplied by The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (6)

  • Rick


    08 January 2017 at 05:51 |
    Really good and easy to make. After cooking, and before adding the beans, I put the paste mixture into the food processor for a couple quick pulses. Since I had buttermilk on hand I added 1 tablespoon after removing from the heat. Super good. Thanks for another great recipe!!!


    • Hari Ghotra

      Hari Ghotra

      08 January 2017 at 21:01 |
      Hi Rick Thanks for using the recipes on the website - so good to hear that you love this one. I love your little twists too. Thanks so much for your comments Hari


  • Daisy


    18 January 2016 at 21:49 |
    Greetings from San Franncisco.
    Great recipes. I have been diagnosed with acid reflex lately and was told to stay off tomatoes, any substitutes?



    • Hari Ghotra

      Hari Ghotra

      21 January 2016 at 08:33 |
      Hi Daisy all the way over there in San Francisco (one of my favourite places in the whole world after Hawaii) How's the weather? This is a fairly common problem, what you can do is roast some red peppers and make a puree with that. It will give a slightly sweeter flavour but will add the body that you want. To add a bit of tang you could add a little tamarind but this may also aggravate your reflux. The other one that is a good sub in Indian dishes it a roasted butternut squash (or any squash really) paste. You can also use this in lots of other sauces too instead of tomatoes. I have also heard that this is quite good but I haven't tried it and I don't like to recommend without trying so let me know if you do try it
      I hope this helps - please let me know how you get one. If you find something else that works for you please do let me know. Also there are lots of Indian dishes that don't have tomato in them so look out for those on the site too. Hope this helps.
      Thanks Hari


  • Hari Ghotra

    Hari Ghotra

    22 July 2015 at 20:19 |
    Hi Julie thats fantastic to hear! please do keep in touch with any other recipes you try. Thanks Hari


  • Julie


    21 July 2015 at 17:33 |
    This is beautiful, I have tried both the red lentil & this one with mixed lentils & both are easy to make & easily adaptable (chilli !)
    I'm your new number 1 fan, 5 Stars from me.


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Hari Ghotra