Punjab cuisine
Simple Masoor Dal
Simple Masoor Dal is a traditional Punjab Pakistani dish. Simple Masoor Dal is the ultimate quick-cook comfort food — red lentils that dissolve into a silky, golden dal in just 20 minutes. A beginner's best friend and a busy cook's lifesaver.
Masoor dal (red lentils) is the dal that starts cooking journeys.
The simple masoor dal with a single tadka of garlic and dried red chilli is the most widely eaten version of dal in Pakistan. It requires no soaking, cooks in 20 minutes flat, and turns into this beautiful, silky, golden soup that tastes like someone spent hours on it. It's basically the cheat code of the lentil world. Fun fact: masoor dal gets its red-orange colour from beta-carotene — yes, the same antioxidant in carrots. When cooked, it turns a warm golden yellow, which is just as beautiful on the plate. This simple Punjabi-style version uses minimal ingredients to let the natural flavour of the dal shine through. Perfect for: busy weeknights, new cooks who want a confidence boost, parents feeding fussy children, or anyone who wants something nourishing in half an hour. This dal is basically foolproof. We believe in you.
Ingredients
Instructions
- COOK THE DAL: Rinse masoor dal until water runs clear. Add to pot with 600ml water, haldi, and salt. Bring to boil and simmer uncovered 15-18 minutes. It will dissolve almost completely — that's perfect. HINT: Masoor dal foams — just skim it off.
- MAKE THE TARKA: While dal cooks, heat oil in a small pan. Add zeera — it should sizzle right away. Add chopped piyaz and cook until golden, about 6-7 minutes.
- ADD SPICES AND TOMATOES: Add adrak lahsun paste and cook 1 minute. Add tamatar, laal mirch powder. Cook 5-6 minutes until oil surfaces and masala is fragrant.
- COMBINE: Pour tarka over cooked dal (or vice versa). Stir together. Add hari mirch if using. Simmer 3-4 minutes. Adjust water for desired consistency.
- FINISH: Squeeze nimbu juice over dal, top with hara dhania. Serve hot.
Essential for This Recipe
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Turmeric Powder (Haldi)
The golden spice in every curry, dal, and rice dish — adds color, earthiness, and health benefits
Kashmiri Red Chilli Powder
Adds deep red color with mild heat — essential for authentic karahi, biryani, and nihari without overwhelming heat
Whole Cumin Seeds (Zeera)
The foundation of tarka (tempering) in dals and curries — adds earthy warmth to every Pakistani dish
Coriander Powder (Dhania)
Citrusy and warm, essential for curry bases and curries throughout Pakistan
Chef's Secrets
- Red lentils dissolve naturally — don't panic when you see no whole lentils left
- For a restaurant-style finish, top with a separate drizzle of hot oil with a pinch of red chilli
- Masoor dal is one of the fastest proteins you can cook — great for meal prep
- Leftovers thicken a lot overnight — add water and reheat gently
Common Questions
How long does Simple Masoor Dal take to make?
Total time is 30m — 5m prep and 25m cooking.
How many servings does this recipe make?
This recipe makes 4 servings, and is rated easy difficulty.
Which region of Pakistan is Simple Masoor Dal from?
Simple Masoor Dal is from Punjab, Pakistan — one of the country's most distinctive culinary traditions.
What do you serve with Simple Masoor Dal?
Serve with plain roti or rice. This lighter dal also works beautifully as a soup served in a mug on cold evenings.
Goes Well With
Daal Mash — White Lentil Dal with Tarka
Daal Mash is Pakistan's most beloved weeknight comfort food — creamy white lentils slow-cooked until silky smooth, finished with a sizzling tarka (tempering) of ghee, fried onion, garlic, and whole red chillies. Pair with plain chawal (rice) for the Pakistani meal that fixes everything.
Daal Chana (Chanay Ki Daal)
Hearty, nutty split yellow chickpea daal — slow-cooked until thick, with optional lauki (bottle gourd) and a rich ghee tarka. Pakistan's most substantial everyday daal.
Daal Moong (Moong Ki Daal)
Light, mild, and deeply comforting split mung bean daal — the gentlest daal in the Pakistani kitchen, ready in 25 minutes with a simple cumin-garlic tarka. Perfect for children, the unwell, and anyone craving something uncomplicated.
Cite This Recipe
Writing about Pakistani food? Use these ready-made citations.
<a href="https://pakistani.recipes/recipes/daal/daal-moong/">Daal Moong (Moong Ki Daal)</a> — Pakistani Recipes
Ayesha Noor. "Daal Moong (Moong Ki Daal)." Pakistani Recipes, 2024. https://pakistani.recipes/recipes/daal/daal-moong/
Ayesha Noor. (2024). Daal Moong (Moong Ki Daal). Pakistani Recipes. Retrieved 2026-05-22, from https://pakistani.recipes/recipes/daal/daal-moong/
What Cooks Are Saying
I've tried many recipes for this dish but this one is the best by far.
Nice recipe. I substituted one ingredient and it still came out great.