Name: Moong dal Tadka
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup moong dal (tiny split yellow lentils); 3 cups water; 1 medium tomato, chopped; 1/2 tsp turmeric powder; 2 pinches of chili powder (or paprika); 1 piece of ginger (optional); salt to taste (about ½ tsp); For Tempering/Tadka:; 1 tbsp vegetable oil; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 4 garlic cloves, finely chopped; 1 green or red chili, chopped (optional); 6-7 curry leaves (optional); 1/4 tsp asafoetida; ¼ tsp garam masala powder; Juice of half lemon; Coriander leaves to garnish

Moong dal Tadka

15 Jul 2019

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

Dhal is one of the easiest, tastiest, healthiest Indian dishes - loved by kids and adults too, so perfect for a family meal. This Moong dal Tadka is made the traditional way, i.e. using tempering, although I simmered it on the hob rather using a pressure cooker like most Indians would do. (If you do have a pressure cooker, just pressure cook the dal for 10 minutes, then add the tadka.) Serve it as part of an Indian menu or with steamed basmati rice, naan or roti for a quick, vegan midweek meal.

Ingredients

1 cup moong dal (tiny split yellow lentils)
3 cups water
1 medium tomato, chopped
1/2 tsp turmeric powder
2 pinches of chili powder (or paprika)
1 piece of ginger (optional)
salt to taste (about ½ tsp)
For Tempering/Tadka:
1 tbsp vegetable oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
4 garlic cloves, finely chopped
1 green or red chili, chopped (optional)
6-7 curry leaves (optional)
1/4 tsp asafoetida
¼ tsp garam masala powder
Juice of half lemon
Coriander leaves to garnish

Instructions

Soak the dal in water for minimum 30 minutes.
Put the dal, tomato, salt, ginger (if used) and water in a heavy-based pan and bring to the boil. Remove the foam then add the turmeric and chili powder. Turn down the heat and gently simmer for 20-25 minutes, or until the dal is cooked, almost creamy.
Heat the oil in a frying pan and stir-fry the cumin and mustard seeds for a minute, or until they start popping. Add the garlic and chili and fry for another minute or so, stirring constantly to make sure they don’t burn. Add the curry leaves, stir for a few seconds, then turn off the heat.Add the asafoetida and garam masala powder, stir for a few seconds.
Add the tadka to the dal and combine.
Serve with a squeeze of lemon juice and garnished with coriander leaves.

Tips

If you use the pressure cooker you don’t need to pre-sook the moong dal.

https://cooktogether.com/recipe-items/moong-dal-tadka/

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