Red and yellow lentils with garlic and curry leaves (Moong masoor dal) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 405) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ridged luffa squash with onion and cilantro (Toori nu shaak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on November 04, 2020

    Notes say: very good, could use only masoor or only moong dal.

  • TrishaCP on December 06, 2014

    This dal was a total puzzle to me because I couldn't figure out if this was supposed to be dry or soupy. Like pluralcow, my yellow lentils were older, and still pretty firm by the time the red lentils were cooked through. After cooking longer, the yellow lentils were soft, but the whole dish was still pretty watery, and I ended up draining it. The flavor was good, and I really enjoy multi- lentil dals, but I would probably not make this again.

  • pluralcow on March 06, 2013

    This is a good quick dal, ideal for a weeknight. I added chopped kale to the tomato/onion sauce as it simmered for a bit more vegetable content. I found the yellow lentils needed to be cooked a bit longer than the recipe called for, but the ones in my pantry may have been a bit old.

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