Moong dal and red lentils with browned onion (Mili moong aur masoor dal) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

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Accompaniments: Plain basmati rice (Basmati chaaval)

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Notes about this recipe

  • rionafaith on December 26, 2018

    Really nice basic yellow dal. My lentils cooked a bit quicker than indicated and I didn't keep a close enough eye on them so the bottom of mine stuck and scorched a tiny bit, oops. Next time I would also add a bit more water as this is very thick and I am used to it being a bit soupier. The onions and spices are fragrant and delicious -- I might add more onions next time. Used 3 small dried Thai chiles and it was a good heat level.

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