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moong dal recipe, moong dal tadka recipe

moong dal tadka - mung dal cooked with onion, tomatoes, ginger and then tempering with cumin, garlic, green chili and some indian spice powders.

4.41 from 37 votes
total time:
35minutes

moong dal recipe with step by step photos – this is one of the delicious dal recipe, i make with moong dal.

moong dal recipe

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.

moong dal recipe, moong dal tadka recipe
4.41 from 37 votes
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moong dal recipe

moong dal tadka - mung dal cooked with onion, tomatoes, ginger and then tempering with cumin, garlic, green chili and some indian spice powders.
course main course
cuisine indian, north indian
prep time 5 minutes
cook time 30 minutes
total time 35 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

main ingredients for moong dal

  • 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)
  • 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 moong dal recipe

pressure cooking moong dal

  1. in a pressure cooker take 1 medium sized finely chopped onion, 1 medium sized chopped tomato and ½ inch finely chopped ginger.

  2. next add ⅓ teaspoon turmeric powder, ¼ teaspoon red chili powder and 3 cups water to the cooker.

  3. stir well and pressure cook till the moong dal is cooked and soft.

  4. once the pressure settles down, remove the lid and stir the dal.

  5. if the dal looks thick, then add some water and simmer for 1-2 minutes. add salt and keep aside.

making moong dal recipe

  1. in a small pan, heat oil or ghee or butter. first fry the cumin seeds.

  2. next add the garlic and green chili and fry for some seconds.

  3. don't brown the garlic. switch off the flame.

  4. now add the garam masala powder, red chili powder and asafoetida.

  5. switching off the flame ensures that the spice powders don't get burned.

  6. quickly stir and immediately pour the tempering mixture in the dal.

  7. stir the moong dal and serve hot moong dal with steamed rice or chapatis.

  8. 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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how to make moong dal recipe

1. rinse ¾ cup of moong dal (spilt skinned mung lentils) in water.

making moong dal recipe

2. measure and keep all the ingredients ready to add in the pressure cooker along with rinsed moong dal.

making moong dal recipe

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.

making moong dal recipe

4. next add 3 cups water to the cooker.

making moong dal recipe

5. stir well.

making moong dal recipe

6. pressure cook till the dal is cooked and soft.

making moong dal recipe

7. once the pressure settles down, remove the lid and stir the dal.

making moong dal recipe

8. if the dal looks thick, then add some water.

making moong dal recipe

9. simmer the moong dal for 1-2 minutes.

making moong dal recipe

10. add salt as required and stir well. keep the dal aside.

making moong dal recipe

tempering for moong dal recipe

11. measure and keep all the ingredients ready for tempering the moong dal.

making moong dal recipe

12. in a small pan, heat 2 to 3 tablespoon of oil or ghee or butter.

making moong dal recipe

13. first fry 1 teaspoon cumin seeds (jeera).

making moong dal recipe

14. next add 4 to 5 lightly crushed garlic cloves and 1 to 2 slit green chilies. fry for some seconds.

making moong dal recipe

15. don’t brown the garlic. switch off the flame.

making moong dal recipe

16. 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.

making moong dal recipe

17. quickly mix the spice powders well with a spoon.

making moong dal recipe

18. immediately pour the tempering mixture in the moong dal.

making moong dal recipe

19. stir the moong dal.

moong dal recipe

20. 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.

moong dal recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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