moong dal recipe, moong dal tadka recipe
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4.42 from 39 votes

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: main course
Cuisine: indian, north indian
Servings: 3 to 4
Author: dassana


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


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.