¼teaspoonred chili powderor ¼ teaspoon cayenne pepper
1 or 2green chilli- slit
a pinch of asafoetida(hing) - optional
2 to 3tablespoonoilor ghee or butter
Pressure Cooking Moong Dal
In a pressure cooker take the chopped onions, chopped tomatoes and finely chopped ginger. Also add the turmeric powder, red chili powder and water to the cooker. Mix well.
Pressure cook for 5 to 6 whistles on medium flame till the moong lentils are softened well. 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. Mix very well and keep aside. Check the taste and if required you can add more salt.
Making Moong Dal Tadka
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 earlier ensures that the spice powders don't get burned.
Quickly stir and immediately pour the tempering mixture in the dal.
Stir the dal and serve hot moong dal with steamed rice or chapatis.
The moong dal tadka tastes better as it is and there is no need to garnish or add coriander leaves to it. But if you want you can always garnish with some coriander leaves. For a slight tang you can also squeeze some lemon juice.
Soaking: You can soak the lentils for 20 to 30 minutes and this will speed up the cooking time.
Green Chillies: You can use serrano peppers instead of the Indian green chillies. You can even replace the green chillies with dried red chillies.
Consistency: You can have a thick or medium or thin consistency of the dal by adding less water or more water later.
Asafoetida: If you do not have asafoetida, skip it.
Spicing: You can decrease or increase the herbs & spices like red chilli powder, green chillies, garlic, ginger, cumin seeds according to your preferences. But do not increase the amount of turmeric powder.