Moong-Masoor Dal Tadka | Recipe from Varinder's Mom

There are some recipes that just speak of home and this is one of them. Dal is a term in several Indian languages that refers to dried lentils, legumes and beans. It’s as staple as it gets when it comes to the Indian diet. This version uses husked and split yellow and red lentils. The texture of this dish is soupy, but with a creamier texture than that of a straight broth. We sometimes call it peeli dal – meaning yellow dal – for its obvious golden appearance when finished. Moong-masoor dal is a classic Punjabi comfort food and it can be paired with white basmati rice or fresh rotis (Indian flatbread). These lentils would be mild on their own, but with the tadka or tempering with aromatics, makes it anything but.

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