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Moong dal Tadka

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Soak the dal in water for minimum 30 minutes.
  2. 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.
  3. 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.
  4. Add the tadka to the dal and combine.
  5. Serve with a squeeze of lemon juice and garnished with coriander leaves.