This light moog-masur dal is a family favourite that tastes much better than you'd expect. With only a handful of ingredients and very little effort this easy Bengali dal has the power to surprise you. It tastes even better in winter when both tomatoes and coriander (leaves) are in season. But even in summer it is great with a squeeze of gondhoraj lime (a kaffir-like lime indigenous to Bengal). The key to perfecting this dal is to not cook the masoor and the mung dal too much so that they retain their texture. For this reason we have made this without a pressure cooker since an open pot gives you more control and it does not really take long to cook anyway. This moong-masoor dal can be served with batter fried vegetables such as the phulkopi'r bora (cauliflower fritter) shown here or with any tarkari (vegetable dish) of your choice.

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RELATED VIDEOS
Phulkopi'r bora: https://www.youtube.com/watch?v=mo1i3fX_4co
Panch phoron: https://www.youtube.com/watch?v=gNj33BZYcPs

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