Red Lentil and Mung Dal


Dal soups have become quite popular in the last few years. They are easy to make and packed with flavour! Try this simple recipe for lunch or dinner! 



  • 3/4 cup red lentils, (masoor) dal 
  • 1/3 cup yellow split mung (moong) dal
  • 3 1/2 cups water + more as needed
  • 2 tablespoons olive oil
  • 3 cloves garlic chopped 
  • 1/2 teaspoon cumin seeds
  • pinch or two of red chilli powder  
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  •  Salt to taste
  • 3 medium tomatoes, diced


  • Thoroughly rinse the red lentils and mung dal in a strainer under warm water. Transfer to a medium saucepan and add 2 1/2 cups of water. Let lentils soak for 1 hour once washed. Add one more cup of water to lentils once soaked and on high heat, bring lentils to a boil. Add diced tomatoes, ground cumin, ground coriander, turmeric, chilli pepper, salt and reduce the heat to medium. Simmer uncovered for about 20 minutes or until the lentils are soft and just begin to break apart. Add a little more water if the mixture becomes too dry.  

  • Meanwhile, heat the oil for baghar (tempering) in a small pan and fry garlic until golden. Add cumin seeds and fry another couple of seconds until seeds become darker. 

  • When lentils are cooked, pour the baghar mix into the lentils and dal is ready! You may garnish with fresh herbs such as coriander. 

Naureen Hunani