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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.

course main
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:

  • 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

  • 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

  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. add salt and keep aside.

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

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

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

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

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

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

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

  12. the moong dal tastes better as it is and there is no need to garnish or add coriander leaves to it.