moong dal tadka - amongst one of the many recipes i make with moong dal. some people don’t like moong dal as it is little bland. but trust me this moong dal tadka is not bland and has flavors of tempered cumin, garlic, garam masala and red chili powder.
moong dal or skinned, spilt mung gram is amongst one of the most commonly used lentils in india. there are many recipes made from mung dal – like this dal (in india the dal dish is also called as dal as well the raw lentils are also called as dal), sun dried dumplings or vadis, dhokla, dosa, halva, kheer and in veggie dishes.
moong dal is easy to digest and is often given to kids as well as convalescing adults. this does not mean that you cannot have this nutritious dal. you should include lentils in your diet, including this dal.
here’s a simple moong dal recipe. this dal is extremely good with some steamed basmati rice accompanied by a side vegetable dish or raita. have some roasted papads and lime or mango pickle also by the side. a truly comfort and satisfying meal.
i paired the moong dal with some steamed sona masoori rice and aloo methi.
moong dal tadka recipe below:
- ¾ cup moong dal/spilt skinned mung lentils
- 1 medium size onion, finely chopped
- 1 medium size tomato, chopped
- ½ inch ginger, finely chopped or grated
- ¼ tsp red chili powder/lal mirch powder
- ⅓ tsp turmeric powder/haldi
- 3 cups water
- salt as required
- 1 tsp cumin seeds
- 4-5 garlic, crushed lightly
- ¼ or ½ tsp garam masala powder
- ¼ tsp red chili powder
- 1 or 2 green chilli – slit
- a pinch of asafoetida/hing
- 2-3 tbsp oil or ghee or butter
- take all the ingredients listed under main ingredients except salt in a pressure cooker.
- stir well and pressure cook till the dal is cooked and soft.
- once the pressure settles down, remove the lid and stir the dal.
- if the dal looks thick, then add some water and simmer for 1-2 minutes.
- add salt and keep aside.
- in a small pan, heat oil or ghee or butter.
- first fry the cumin seeds.
- next add the garlic and green chili and fry for some seconds.
- don’t brown the garlic.
- switch off the flame.
- now add the garam masala powder, red chili powder and asafoetida.
- switching off the flame ensures that the spice powders don’t get burned.
- you can also fry the spice powders on a low flame.
- make sure you don’t burn them.
- stir and immediately pour the tempering mixture in the dal.
- stir the moong dal and serve hot moong dal with steamed rice or chapatis.
- the moong dal tastes better as it is and there is no need to garnish or add coriander leaves to it.