print

moong dal recipe | 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 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 recipe:

  • 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 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.