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