moong dal tadka recipe with step by step photos – this is one of the delicious dal recipe, 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 taste very good. it has the flavors of tempered cumin, garlic, garam masala and red chili powder. once you make this delicious moong dal recipe, you are not going to hate moong dal anymore.
moong dal (skinned spilt mung gram) is amongst one of the most commonly used lentils in india. there are many recipes made from mung dal – like:
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 lemon 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.
if you are looking for more dal recipes then do check:
moong dal recipe card below:
moong dal recipe | moong dal tadka recipe
moong dal tadka recipe - mung dal cooked with onion, tomatoes, ginger and then tempering with cumin, garlic, green chili and some indian spice powders.
ingredients (1 cup = 250 ml)
main ingredients for moong dal recipe:
- ¾ cup moong dal (spilt skinned mung lentils)
- 1 medium size onion - finely chopped
- 1 medium size tomato - chopped
- ½ inch ginger (adrak) - finely chopped or grated
- ¼ teaspoon red chili powder (lal mirch powder)
- ⅓ teaspoon turmeric powder (haldi)
- 3 cups water
- salt as required
for tempering moong dal:
- 1 teaspoon cumin seeds (jeera)
- 4 to 5 garlic (lahsun) - crushed lightly
- ¼ or ½ teaspoon garam masala powder
- ¼ teaspoon red chili powder (lal mirch powder)
- 1 or 2 green chilli (hari mirch) - slit
- a pinch of asafoetida (hing)
- 2 to 3 tablespoon oil or ghee or butter
how to make recipe
pressure cooking moong dal:
in a pressure cooker take 1 medium sized finely chopped onion, 1 medium sized chopped tomato and ½ inch finely chopped ginger.
next add ⅓ teaspoon turmeric powder, ¼ teaspoon red chili powder and 3 cups water to the cooker.
stir well and pressure cook till the moong 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.
making moong dal recipe:
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.
quickly 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.
how to make moong dal recipe:
1. rinse ¾ cup of moong dal (spilt skinned mung lentils) in water.
2. measure and keep all the ingredients ready to add in the pressure cooker along with rinsed moong dal.
3. in a pressure cooker add 1 medium sized finely chopped onion, 1 medium sized chopped tomato and ½ inch finely chopped ginger. next add ⅓ teaspoon turmeric powder and ¼ teaspoon red chili powder in the cooker.
4. next add 3 cups water to the cooker.
5. stir well.
6. pressure cook till the dal is cooked and soft.
7. once the pressure settles down, remove the lid and stir the dal.
8. if the dal looks thick, then add some water.
8. simmer the dal for 1-2 minutes.
9. add salt as required and stir well. keep the dal aside.
10. measure and keep all the ingredients ready for tempering the moong dal.
11. in a small pan, heat 2 to 3 tablespoon of oil or ghee or butter.
12. first fry 1 teaspoon cumin seeds (jeera).
13. next add 4 to 5 lightly crushed garlic cloves and 1 to 2 slit green chilies. fry for some seconds.
14. don’t brown the garlic. switch off the flame.
15. now add ¼ to ½ teaspoon garam masala powder, ¼ teaspoon red chili powder and 1 pinch of asafoetida (hing). switching off the flame ensures that the spice powders don’t get burned.
16. quickly mix the spice powders well with a spoon.
17. immediately pour the tempering mixture in the moong dal.
18. stir the moong dal.
19. serve moong dal hot 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.
- i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.
i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.
all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.
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