Moong Daal

Clock Icon 55 minutes |
Servings: 8 |
Prep: 10 minutes |
Cook: 45 minutes

Ingredients

  • ¾ cup (175 mL) red split lentils
  • ¾ cup (175 mL) yellow moong lentils, also known as yellow petite lentils*
  • 3 Tbsp (45 mL) canola oil
  • 1 Tbsp (15 mL) whole cumin seed
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp (15 mL) ginger, minced
  • 3 Roma tomatoes, diced
  • 2 tsp (10 mL) turmeric
  • 1 tsp (5 mL) pepper
  • 1 tsp (5 mL) salt
  • ¼ tsp (1 mL) cayenne (optional)
  • 6 cups (1.5 L) water
  • ½ tsp (2 mL) garam masala
  • ¼ cup (50 mL) chopped cilantro for garnish (optional)

Method

  1. Sift through lentils to ensure there are no small stones, then rinse under running water, until water runs clear. Soak lentils in enough water to cover them, and set aside for up to an hour.
  2. In a large pot, heat canola oil over medium heat. Add whole cumin seeds, allowing them to sizzle for 20 seconds, until fragrant.
  3. Add onion, garlic, and ginger and reduce heat to medium low. Cook for 10-15 minutes, stirring often, until onions begin to brown.
  4. Add diced tomatoes, turmeric, pepper, salt, and cayenne (if using). Cook for another 10-15 minutes, stirring often, until tomatoes are broken down and onions are very soft.
  5. Strain lentils, rinse once more, and add to pot along with 6 cups (1.5 L) water.
  6. Bring to a boil, reduce heat, and simmer for 30-45 minutes (length of time depends on how long lentils were soaked), stirring every few minutes, until lentils soften and daal thickens.
  7. Remove from heat, garnish with garam masala and cilantro (if desired), and serve.

Tips

Serving Suggestion: Serve with this simple Cucumber and Tomato Side Salad

Use leftover daal to make Moong Daal Roti

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Why cook with canola oil?

Canola is helping people eat healthier as a versatile and affordable cooking oil used in kitchens around the world.