Moong Dal Tadka

Rinse moong dal a couple of times in water. Then, drain and keep aside.

Add drained moong dal in a pressure cooker along with finely chopped onions, chopped tomatoes, finely chopped ginger, turmeric powder and red chili powder.

Add water and stir well.

Pressure cook for 5 to 6 whistles on medium heat, till the lentils are perfectly cooked and soft. To know more, swipe up!

If the cooked dal looks thick, add some water. It should have a medium flowing consistency.

Simmer the moong dal for 1 to 2 minutes more or till you get the right consistency.

Add salt, mix well and keep the dal aside.

For the tempering or tadka, heat ghee, oil or butter in a small pan.

Add cumin seeds and fry till the seeds crackle.

Add slightly crushed garlic cloves and slit green chilies, fry for a few seconds and switch off the heat.

Add garam masala powder, red chili powder and asafoetida.

Quickly mix the spice powders into the hot oil with a spoon.

Immediately pour the tempering or tadka into the cooked moong dal and stir well to combine.

Serve moong dal tadka hot with steamed rice. For more recipes, visit