moong dal recipe, moong dal tadka recipe
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4.81 from 47 votes

Moong Dal

Moong dal tadka - mung dal cooked with onion, tomatoes, ginger and then tempered 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 Amit


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
  • teaspoon turmeric powder
  • 3 cups water
  • salt as required

for tempering

  • 1 teaspoon cumin seeds
  • 4 to 5 garlic - crushed lightly
  • ¼ or ½ teaspoon garam masala powder
  • ¼ teaspoon red chili powder
  • 1 or 2 green chilli - 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

  • 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.