Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 100 gms split masoor daal; 100 gms split mung daal; 1 medium onion (chopped); 1 medium tomato (chopped); 1 tbsp ginger (grated); 1 tbsp garlic (minced); 2 medium green chilis (chopped); 1 tbsp Kissan Curry Powder; 1 tbsp Kissan Garam Masala; 2 tbsp Kissan Desi Ghee; 2 tbsp salt (or as per taste); 1 tbsp turmeric powder; 2 bay leaves; 1 tbsp cumin seeds or powder; 2 tbsp fresh coriander (finely chopped); 4 cup water; 4 tbsp spinach (finely chopped)

Try our Split Yellow Lentils Mung Massor Daal and load yourself up with a protein rich diet and enjoy the delicious and authentic taste of Indian daal made with using our premium masalas and ghee….

Split Yellow Lentils Mung Massor Daal

Split Yellow Lentils

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Course: Main Course

Cuisine: Indian

Keyword: Curry, Garam, Ghee

Servings: 4 people

Calories: 160 kcal

Ingredients

100 gms split masoor daal
100 gms split mung daal
1 medium onion chopped
1 medium tomato chopped
1 tbsp ginger grated
1 tbsp garlic minced
2 medium green chilis chopped
1 tbsp Kissan Curry Powder
1 tbsp Kissan Garam Masala
2 tbsp Kissan Desi Ghee
2 tbsp salt or as per taste
1 tbsp turmeric powder
2 bay leaves
1 tbsp cumin seeds or powder
2 tbsp fresh coriander finely chopped
4 cup water
4 tbsp spinach finely chopped

Instructions

Take a large bowl mix both daals and rinse it 3-4 times in fresh water. Take a large/wide container or pan, add water and daal in it.
Put it on medium heat, then add salt and turmeric powder. Cook it without cover for 20 minutes or until soft.
Turn off the heat when you see daal is soft, mixed properly and fluffy.
Heat Kissan Desi Ghee in a skillet over medium heat. Add cumin seeds and bay leaves, then add onion, ginger and garlic. Saute it for 2-3 minutes or until brown. Add tomatoes,spinach and green chili and saute it for another 2-3 minutes or until soft.
Now add Kissan Curry Powder and Kissan Garam Masala in above mixture. saute it for 1 minutes and turn off the heat. Add this mixture in boiled daal mixture. Mix it thoroughly.
Garnish it with green coriander leaves. Serve hot with naan, roti or rice
All done!! Take a picture and let us know how it turned out.

Garam masala is a blend of ground spices used extensively in Indian cuisine. The word masala simply means “spices,” and garam means “warm.” However, this doesn’t mean a particularly spicy blend, but instead it means a rich and warm flavor!

When using Kissan Curry Masala, it’s imperative to remember that most Indian cooking relies on a multi-layered process, to develop full bodied Indian curry flavors and spice in your cooking. This premium spice blend doesn’t need to be limited to just curries! Create unique curry fusion dishes by adding it to the following: Egg Salads, Lentil Stews, Potato Salad, Pita Pockets, and more! By using Kissan Curry Masala, you will encounter exceptional taste, and superior quality!

Treat your friends to some split yellow Lentils Mung Massor daal!

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Split Yellow Lentils Mung Massor Daal