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moong dal tadka recipe, how to make moong dal recipe | easy moong dal

by dassana amit updated December 3, 2013

moong dal fry

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

if you are looking for more dal recipes then do check dal tadka, chana dal fry, masoor dal, cholar dal and mango dal recipe.

moong dal tadka recipe below:

5.0 from 4 reviews
moong dal tadka
 
Prep time
Cook time
Total time
 
moong dal tadka recipe - mung dal cooked with onion, tomatoes, ginger and then tempering with cumin, garlic, green chili and some indian spice powders.
Author:
Recipe type: main
Cuisine: indian, north indian
Serves: 3-4 servings
Ingredients
main ingredients:
  • 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
for tempering
  • 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
Instructions
  1. take all the ingredients listed under main ingredients except salt in a pressure cooker.
  2. stir well and pressure cook till the dal is cooked and soft.
  3. once the pressure settles down, remove the lid and stir the dal.
  4. if the dal looks thick, then add some water and simmer for 1-2 minutes.
  5. add salt and keep aside.
  6. in a small pan, heat oil or ghee or butter.
  7. first fry the cumin seeds.
  8. next add the garlic and green chili and fry for some seconds.
  9. don't brown the garlic.
  10. switch off the flame.
  11. now add the garam masala powder, red chili powder and asafoetida.
  12. switching off the flame ensures that the spice powders don't get burned.
  13. you can also fry the spice powders on a low flame.
  14. make sure you don't burn them.
  15. stir and immediately pour the tempering mixture in the dal.
  16. stir the moong dal and serve hot moong dal with steamed rice or chapatis.
  17. the moong dal tastes better as it is and there is no need to garnish or add coriander leaves to it.


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{ 31 comments… read them below or add one }

Khushi April 14, 2014 1

Made this dal yesterday absolutely loved it. Could you please post a recipe for Sabut Moongi and Moth dal I tried this combination when I visited India in 2009 but haven’t been able to find a good recipe. Your help would be much appreciated. Thanks x

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dassana amit April 14, 2014 2

will add these recipes khushi.

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Philip pearson February 22, 2014 3

Thank you for such a lovely authentic recipe,could just imagine you doing it at home,after all the warnings I managed to slightly burn the spices although eatable it will not happen again,I will also be looking out for future recipes as this was super and seems to me original,although not sure about the pressure cooker bit thanks again Phil

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dassana amit February 25, 2014 4

thanks. i am sure next time you will be careful when frying the spices. try frying them on a low flame and they don’t get burnt.

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joel pope January 26, 2014 5

This dal recipe is tip top. i love a bit of dal with my tea. imagine if rock were actually soft, but when you touched them they turned hard…that”s how i feel about dal.

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andy January 4, 2014 6

Wowowo tried this dal just turned out yummmmm…. ;) tanks for the recipe

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dassana amit January 4, 2014 7

welcome andy

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Srivi December 20, 2013 8

Made ur tadka dal just now..n came out to be very very yummy…n ur veg biriyani is ultimate. .it comes out very tasty every time I make…thank u loads…

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dassana amit December 20, 2013 9

welcome srivi. nice to know that you liked moong dal tadka and biryani recipe.

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Erica November 20, 2013 10

Your pictures are beautiful and inspiring!

Question: how long do you cook the dal in the pressure cooker? I have seen some recipes that say several whistles but that is rather confusing. I tried this and while tasty, the consistency was nothing like your picture :( I’m definitely going to try it again!

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dassana November 21, 2013 11

thanks erica. since moong dal gets cooked faster than the other dals, i usually cook for about 6-7 minutes. i am just thinking this aloud because i usually don’t measure time. i measure the number of whistles. to get a smooth and well cooked consistency, i cook the dal for about 5-6 whistles on medium to full flame. if you don’t get a smooth consistency after pressure cooking, then add some water if required and pressure cook the dal again for a couple of whistles. hope this helps.

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vishal October 30, 2013 12

Awesome recipe. I tried this today. My favorite recipe is Daal Chawal. Thankyou dassana

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dassana October 31, 2013 13

welcome vishal

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kirti October 4, 2013 14

y salt is not added during pressure cooking…though in many dals (eg dal tadka) v add it before ….vl it make much difference…?
wanted to know cuz its difficult to remember such minute details

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dassana October 4, 2013 15

if salt is when cooking dals or lentils, then they don’t become mushy and soft. they get cooked but retain their individual shape. this is good if one wants a dal recipe where the grains are visible. but for dal we need a mashable consistency, hence adding salt is not advised. salt is added once the dal is mashed or whisked.

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Gita September 8, 2013 16

Hi! Thank you so much for your amazing website, my husband and I are looking forward to trying many of these beautiful dishes. For this recipe, do you have a suggestion of how to make it without a pressure cooker? I appreciate your help!

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dassana September 8, 2013 17

welcome gita. here’s the answer to your query. soak the mung lentils for 45 mins to 1 hour. drain and keep aside. heat about 4-5 cups water in a pot, when the water begins to boil, lower the flame and add all the ingredients including the lentils. cook for 30 mins or more till the lentils have become soft and cooked thoroughly. add more water if required while cooking. they should have a creamy consistency but not become pasty and lumpy when mashed. if they become lumpy then add more water and break the lumps with a spoon and simmer for a few minutes. mung lentils when overcooked become pasty and lumpy. then continue with the rest of the recipe.

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Gita September 8, 2013 18

Thank you for your speedy reply and detailed information! I appreciate the time you take answering questions, I’m looking forward to making this recipe. I also just purchased a small grinder so I can grind spices for tea and other dishes. Many thanks!

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dassana September 9, 2013 19

you are welcome, gita

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Amna August 7, 2013 20

This was delicious! It was my first time making moong dal and I couldn’t be happier with the way it turned out. My husband and I devoured it! Thanks

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dassana August 7, 2013 21

thanks amna

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maryam August 5, 2013 22

Hi dassana. Is there a particular reason to not let garlIc brown? Does that change the taste?

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dassana August 5, 2013 23

yes it does change the taste and flavor. if the garlic gets too browned, it can give slight bitter tones in the oil, which won’t make much of a difference in the overall dal. a slight light browning is alright.

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Richa July 5, 2013 24

Made it yesterday. Everyone in my family loved it. Thank you so much for the awesome recipe

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dassana July 5, 2013 25

thanks richa

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Tina June 26, 2013 26

Making this today Dassana. You are still my go to recipe guide! Can’t wait to eat it! Tina x

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dassana June 26, 2013 27

thanks tina. hope the recipe was good.

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Nandita June 8, 2013 28

This turned out really awesome! Made it with the Karela subzi and phulkas. Will definitely be making this again!

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dassana June 8, 2013 29

thanks nandita for the feedback.

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neha June 7, 2013 30

I loved this. Made this today and it was so nice that my husband and I had it on its own, without any rice or chapati. Love…love …love it. Thanks again for yet another awesome recipe.

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dassana August 13, 2013 31

thanks neha for sharing the positive feedback on moong dal.

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