Moong Mooshur Daal

A typical Bengali preparation – mixed split green gram and split red lentils that goes so well with steamed rice This is a Sanjeev Kapoor exclusive recipe.

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Moong Mooshur Daal

Main Ingredients Split skinless green gram (dhuli moong dal), Split red letnils (masoor dal)
Cuisine Bengali
Course Dals and Kadhis
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Moong Mooshur Daal

  • 1/2 cup Split skinless green gram (dhuli moong dal) soaked
  • 1/2 cup Split red letnils (masoor dal) soaked
  • 2 teaspoons Oil
  • 1/2 teaspoon Cumin seeds
  • 4-5 cloves Garlic chopped
  • 2 Medium onions chopped
  • 1 Medium tomato
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 1/2 teaspoon Sugar
  • 2 Green chillies
  • to garnish Fresh coriander leaves chopped


  1. Heat oil in a pressure cooker, add cumin seeds, reduce heat and saute till they change colour. Add garlic, mix and sauté for a minute. Add onions, mix and sauté on medium heat till they turn golden brown.
  2. Chop the tomato and add, mix and continue to sauté on medium heat for 2-3 minutes or till soft and pulpy. Add turmeric powder, salt, sugar and broken green chillies, mix and sauté for 1-2 minutes.
  3. Add split green gram and split red lentils, mix and sauté on high heat for 2-3 minutes. Add sufficient water and mix well. Cover and cook under pressure on medium heat till 3 whistles are given out or till the both the grams are completely cooked.
  4. Open the cooker once the pressure has reduced completely, transfer cooked dal in into a serving bowl, garnish with coriander leaves and serve hot.