Name: Comforting Two-Lentil Dal with Aromatic Tempering
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 cup red lentils (masoor dal), rinsed; 1 cup yellow moong dal (split and hulled), rinsed; 4 cups water or vegetable broth; 1 tsp turmeric powder; 1 tsp salt; 2 tbsp ghee or oil; 1 tsp cumin seeds; 1 tsp mustard seeds; ¼ tsp hing (asafoetida, optional); 3 cloves garlic, thinly sliced or minced; 1 inch fresh ginger, grated; 2 dried red chilies (or to taste); 8–10 curry leaves (fresh, if available); ½ onion finely chopped (optional); 1 tomato, chopped (optional); Fresh cilantro, chopped (for garnish); Juice of ½ lemon or lime (to finish)

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This Two-Lentil Dal is the kind of nourishing, soul-satisfying meal I turn to when I want warmth, flavor, and simplicity all in one bowl. By using both red lentils and yellow moong dal, the texture becomes extra creamy and comforting. Finished with an aromatic tempering of spices in sizzling oil or ghee, this dish fills the kitchen with irresistible fragrance and brings a cozy, home-cooked touch to any meal.

Why You’ll Love This Recipe

I love how wholesome and versatile this dal is. It’s easy to make with pantry staples, packed with plant-based protein, and naturally gluten-free. The combination of two lentils gives it a richer texture and flavor than using just one. The tempering (or tadka) adds a final burst of spice and aroma that makes it feel restaurant-quality, even though I made it in under an hour. I enjoy it on its own, with rice, or scooped up with warm flatbread. Comforting Two-Lentil Dal with Aromatic Tempering

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red lentils (masoor dal)
Yellow moong dal (split and hulled)
Water or vegetable broth
Turmeric powder
Salt
Ghee or oil
Cumin seeds
Mustard seeds
Hing (asafoetida, optional)
Garlic (thinly sliced or minced)
Fresh ginger (grated)
Dried red chilies (whole)
Curry leaves (fresh, if available)
Onion (finely chopped, optional)
Tomato (chopped, optional)
Fresh cilantro (for garnish)
Lemon or lime juice (to finish)

Directions

I rinse both lentils well under cold water until the water runs clear.
In a large pot, I combine the red lentils and moong dal with water, turmeric, and salt. I bring it to a boil, then reduce the heat and simmer for about 25–30 minutes until the lentils are soft and falling apart. I stir occasionally and skim off any foam.
If I’m using tomato or onion, I sauté them separately and stir them into the cooked dal for extra depth.
I adjust the consistency by adding water if needed—it should be creamy but not too thick.
For the tempering, I heat ghee or oil in a small pan. I add mustard seeds and cumin seeds, letting them pop. Then I add garlic, ginger, dried red chilies, hing (if using), and curry leaves. I let everything sizzle for about 30 seconds until fragrant and golden.
I pour the hot tempering over the cooked dal and stir gently.
I finish with fresh cilantro and a squeeze of lemon or lime juice just before serving.

Servings and timing

This recipe serves about 4. It takes roughly 10 minutes to prep and around 30 minutes to cook, making it a quick, comforting dish ready in about 40 minutes total.

Variations

I sometimes add spinach or kale toward the end for extra greens. For a richer version, I use coconut milk or stir in a bit of yogurt. If I want more spice, I add chopped green chilies or use chili powder in the tempering. I’ve also made this with toor dal or chana dal as substitutes when I’m out of red or moong lentils.

Storage/Reheating

Leftover dal keeps well in the fridge for up to 4 days. I store it in an airtight container and reheat it on the stove or in the microwave, adding a splash of water to loosen it up if it thickens. It also freezes beautifully—I let it cool completely before portioning it out for freezing, then thaw and reheat when needed. Comforting Two-Lentil Dal with Aromatic Tempering

FAQs

Can I make this dal in a pressure cooker or Instant Pot?

Yes, I often use my Instant Pot. I cook the rinsed lentils with water, turmeric, and salt on high pressure for 6–8 minutes, then release naturally. The rest of the steps stay the same.

What’s the benefit of using two kinds of lentils?

Using both red lentils and moong dal gives the dal a creamier texture and more flavor complexity. I find the red lentils break down easily while the moong adds a subtle nuttiness.

What if I don’t have curry leaves?

I’ve made the dal without them, and it still tastes great. A pinch of extra cumin or a little chopped cilantro in the tempering helps add some herbaceous aroma in place of the curry leaves.

Is this dal spicy?

It’s mildly spiced by default. I can adjust the heat by adding more or fewer dried red chilies or using green chilies for a fresh, sharper kick.

Can I serve this without rice?

Absolutely. I sometimes eat it like a soup, or with roti, naan, or even spooned over quinoa or millet. It’s delicious however I serve it.

Conclusion

Comforting Two-Lentil Dal with Aromatic Tempering is one of those simple yet deeply satisfying dishes I love to make on repeat. It’s nourishing, full of bold flavor, and endlessly adaptable to my tastes or what I have on hand. With every bite, it brings comfort, warmth, and a touch of tradition to the table—perfect for everyday meals or when I want something soothing and wholesome.

Comforting Two-Lentil Dal with Aromatic Tempering

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This two‑lentil dal blends red lentils and yellow moong dal into a creamy, comforting stew, finished with a fragrant tempering of turmeric, cumin, garlic and chili for a nourishing, flavor‑filled meal.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop or Pressure Cooker (optional)
Cuisine: Indian

Ingredients

1 cup red lentils (masoor dal), rinsed
1 cup yellow moong dal (split and hulled), rinsed
4 cups water or vegetable broth
1 tsp turmeric powder
1 tsp salt
2 tbsp ghee or oil
1 tsp cumin seeds
1 tsp mustard seeds
¼ tsp hing (asafoetida, optional)
3 cloves garlic, thinly sliced or minced
1 inch fresh ginger, grated
2 dried red chilies (or to taste)
8–10 curry leaves (fresh, if available)
½ onion finely chopped (optional)
1 tomato, chopped (optional)
Fresh cilantro, chopped (for garnish)
Juice of ½ lemon or lime (to finish)

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Instructions

Rinse the red lentils and moong dal under cold water until the water runs clear.
In a large pot, combine the lentils, water or broth, turmeric, and salt. Bring to a boil, then reduce heat and simmer for about 25–30 minutes until the lentils are soft and breaking down, stirring occasionally.
If using onion or tomato, sauté them separately in a little oil until soft, then stir them into the cooked dal for extra depth.
Adjust consistency with extra water or broth if needed—it should be creamy but not too thick.
For the tempering: heat ghee or oil in a small pan. Add mustard seeds and cumin seeds and let them pop. Add garlic, ginger, dried red chilies, hing (if using), and curry leaves. Sauté for ~30 seconds until fragrant.
Pour the hot tempering over the cooked dal and stir gently to combine.
Finish with fresh cilantro and lemon or lime juice just before serving.

Notes

You can add spinach or kale towards the end of cooking for extra greens.
For a richer version, stir in ½ cup coconut milk or yogurt before serving.
To increase heat, add chopped green chilies or a pinch of chili powder.
If you don’t have curry leaves, a pinch of extra cumin and some chopped cilantro still works well.