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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Moong And Masoor Daal   
    Categories: Indian, Pakistani   
         Yield: 4 Servings   
       
       3/4 c  Red masoor daal   
              - (red lentils)   
       1/4 c  Yellow moong daal   
              - (yellow lentils);   
              - preferably soaked for   
              - 4 hours or more   
     1 1/2 ts Ginger; crushed   
     1 1/2 ts Garlic; crushed   
         8    Kadi patta (curry leaves)   
              - (optional)   
         1 sm Red onion; thinly sliced   
              - in half rings   
         1    Roma tomato; roughly chopped   
         1 ts Salt; or to taste   
       1/2 ts Turmeric powder   
         1 ts Red chili powder; preferably   
              - Kashmiri red chili powder   
         1    Bird's eye chili; diced   
         2 tb Neutral oil   
         1 ts Black mustard seeds   
         2 ts Cumin seeds   
         6    Dried red chiles   
       
     Preparation time: 10 minutes   
        
     This recipe for masoor moong daal is packed with flavor thanks to the   
     generous addition of kadi pata and tadka of cumin seeds and whole red   
     chilies.   
        
     Stove Top:   
        
     Wash the masoor and moong daal (red and yellow lentils) until the   
     water runs clear.   
        
     Add rinsed masoor and moong daal to a stockpot and add 5 cups of   
     water. Bring to a simmer.   
        
     Add crushed ginger and garlic, kadi patta, onion, tomato, turmeric,   
     and red chili powder, and bird's eye chili.   
        
     Bring heat to low and cover with tight fitting lid. Let daal cook for   
     45 minutes to 1 hour. Check for doneness, and salt. If it needs to   
     cook more, add 1/2 cup hot water, and let it simmer until it's soft.   
        
     Instant Pot:   
        
     Wash the masoor and moong daal until the water runs clear.   
        
     Add masoor and moong daal, crushed ginger & garlic, kadi patta, onion,   
     tomato, salt, turmeric, and red chili powder, and bird's eye chili,   
     and 3 cups water to the Instant Pot. Turn Instant Pot on.   
        
     Close the lid and move the steam valve to sealing. On manual setting,   
     set the cooking time to 10 minutes at high pressure.   
        
     Once the timer is up, move the steam valve to venting position to   
     immediately release steam. After the pressure has released, carefully   
     remove the lid, making sure you are not touching the metallic part.   
     Turn Instant Pot off.   
        
     Tadka:   
        
     Once the daal is ready and placed in serving bowl, begin to get the   
     tadka ready. Heat 2 tb of oil in a saucepan and add mustard seeds.   
     Once the mustard seeds begin to pop, add cumin seeds. Once the oil   
     becomes aromatic, add whole red chilies.   
        
     After they have changed color slightly, pour the tempered oil on top   
     of the daal. Serve.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:   
        
       
   MMMMM   
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