Boiled moong dal tempered with cumin seeds, asafoetida, red chili powder; flavored with lemon juice, black pepper powder; finished with chopped coriander leaves, simple preparation, very common in Indian kitchens, especially in North India, is Moong Dal Tadka. Generally, it is considered as food for the sick because it is too bland. However, here I am sharing my Mom’s recipe which is simple, as it should be but absolutely flavorful. My cousins and friends are a big fan of this recipe and it is a must preparation whenever they are visiting her. It can be served with simple roti or paratha or rice.
Split skinned Moong lentils (Dhuli Moong Dal): The yellow moong dal is used for this recipe. I know I might be sounding kid dish but isn’t this how most of us recognize or used to recognize the lentils? My mother goes to a shop 4-5 km away from her place to buy her groceries instead of buying it from any nearby shop, because she likes the best of the ingredients. The moong dal tadka at her place and the one at my place, prepared by her, used to be so different. Reason being she uses the best of moong dal. And I used to get it from the nearby grocers. So, use the best quality ingredients to make the most of any recipe.
P.S. The moong dal need not be soaked.
Flavoring: Once the dal has been boiled to perfection, lemon juice, black pepper powder, and chopped coriander leaves are added to it. Believe me, the dal tastes so good at this stage, even without any tempering. I often have a bowlful of it prior to my dinner if am too hungry or just a bowlful of it when I am not too hungry.
Tadka: The next component of moong dal tadka is the tadka i.e. the tempering. Simple spices i.e. cumin seeds, asafoetida, and red chili powder are added. Other than these chopped ginger is also added which makes the moong dal so delicious. This is something my Mom does different which makes her moong dal different. And the dal si finished off with little garam masala powder.
1.This recipe serves 4-5 persons.
2.In a pressure cooker add ½ cup moong dal. Add in 2 cups of water, salt to taste, ¼ tsp turmeric powder.
3.Pressure cook on high till the first whistle. Reduce the flame and let it pressure cook for 1 minute more. Switch off the flame. Let the pressure release.
4.Add in juice of 1 lemon.
5.Next goes in ¼ tsp black pepper powder and a handful of chopped coriander leaves.
6.Prepare the tempering, for that heat 1 tbsp ghee. Add in 1 tsp cumin seeds (jeera) and a big pinch of asafoetida. Next goes in 1-inch finely chopped ginger. Cook for 30 seconds. Switch off the flame and add 1 tsp red chili powder.
7.Immediately add the tempering to the dal. And finish off with ¼ tsp garam masala powder and some more chopped coriander leaves.
Tips:Check and adjust the seasoning and consistency.
8.Serve hot. Bon appétit!
Tips:The dal changes its consistency of coming to the room temperature. It thickens. In that case add in hot water as much required and little salt to taste and adjust the consistency and seasoning,
PREP TIME 5 minutes
COOK TIME 5 minutes + pressure relaese time 10 minutes
TOTAL TIME 20 minutes
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