SPLIT YELLOW LENTILS MUNG MASSOR DAAL
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
- 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
- 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.
- Put it on medium heat, then add salt and turmeric powder. Cook without a cover for 20 minutes or until soft.
- Turn off heat when you see daal is soft, mixed properly and fluffy.
- 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.
- Add Kissan Curry Powder and Kissan Garam Masala and sauté for 1 minutes then turn off the heat.
- Add this mixture in boiled daal mixture. Mix thoroughly.
- 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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