Split moong dal, rich in vegan protein.

Try our Split Yellow Lentils Mung Massor Daal and load yourself up with a protein rich diet and enjoy the delicious and authentic taste of Indian daal made with using our premium masalas and ghee….

 Split Yellow Lentils Mung Massor Daal Recipe

Cook Time: 25 min Course: Soup Cuisine: Indian Servings: 4


  • 1 tbsp Kissan Curry Powder
  • 1 tbsp Kissan Garam Masala
  • 2 tbsp Kissan Desi Ghee
  • 100g Split Masoor Daal
  • 100g Split Mung Daal
  • 1 medium Onion ,chopped
  • 1 medium Tomato, chopped
  • 1 tbsp Ginger, grated
  • 1 tbsp Garlic, minced
  • 2 medium Green Chilies, chopped
  • 2 tbsp Salt or as per taste
  • 1 tbsp Turmeric Powder
  • 2 Bay Leaves
  • 1 tbsp Cumin Seeds or Powder
  • 2 tbsp Coriander, finely chopped
  • 4 cup Water
  • 4 tbsp Spinach, finely chopped


  1. Take a large bowl, mix daal and rinse 3-4 times in fresh water. Take a large/wide container or pan, add water and daal.
  2. Put it on medium heat, then add salt and turmeric powder. Cook without a cover for 20 minutes or until soft.
  3. Turn off heat when you see daal is soft, mixed properly and fluffy.
  4. Heat Kissan Desi Ghee in a skillet over medium heat. Add cumin seeds and bay leaves, then add onion, ginger and garlic. Sauté it for 2 minutes or until brown. Add tomatoes, spinach and green chili and sauté for another 2 minutes or until soft.
  5. Add Kissan Curry Powder and Kissan Garam Masala and sauté for 1 minutes then turn off the heat.
  6. Add this mixture in boiled daal mixture. Mix thoroughly.
  7. Garnish with green coriander leaves. Serve hot with naan, roti or rice.

Garam masala is a blend of ground spices used extensively in Indian cuisine. The word masala simply means “spices,” and garam means “warm.” However, this doesn’t mean a particularly spicy blend, but instead it means a rich and warm flavor!


Hope you enjoyed this Split Yellow Lentils Mung Massor Daal Recipe!


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