A quick and super simple Dal Tarka recipe! Cooked moong dal is tempered with spices and aromatics. Ready in just 30 minutes, this Dal Tarka is comforting and makes a delicious mid-week meal for the whole family. Pair this delicious dal tadka with roti, cumin rice, or white rice.
It’s really quick & easy to make this mung dal Tarka recipe in Instant Pot too.
ABOUT THIS YELLOW TARKA DAL RECIPE
Dishes like this Daal Tadka with roti or steamed rice are simply comforting, and totally delicious. Restaurants & Takeaway in the UK has this Tarka dal on the menu. Let me tell you, it’s quicker to make it at home rather than ordering a takeaway and the effort involved is really minimal.
This Moong Dal recipe is the one for you! It uses yellow split peas lentils ( substitute for red lentils if you fancy), tomato, whole spices, and aromatics. Ready in just 30 minutes or less.
I love to make this dal for a quick mid-week meal or as a part of a larger feast along with Paneer Butter Masala, Cucumber raita, and pickled onions.
Did I tell you, this Moong DAL TARKA served with roti and a bowl of yogurt is my son’s ultimate comfort food. He can have this for any meal of the day and that makes my mid-week super easy!
This dal is totally versatile – Like it spicy, adjust it to your liking. Don’t have moong dal, use red lentils or toor dal or chana dal.
BTW – THIS LIST FOR 9 EVERYDAY INDIAN MEALS IS AWESOME. DON’T FORGET TO CHECKOUT THE EXTENSIVE MEAL PLAN IDEAS.
WHAT IS MOONG DAL RECIPE?
Whether you call Moong Dal, Mung Dal, or Split Petite Yellow Lentils, it is one of the most commonly used lentils in India. It is native to India and is used in an assortment of food, be it savory or sweet. Moong Dal is one of the widely cooked dal and every household has its own variation to this recipe.
As simple as the name Moong Dal Tadka suggests, prepare to temper with spices and garlic, and then add it to the cooked dal.
My mum’s moong dal tadka recipe has absolutely no frills. Just cook the moong dal with tomatoes & green chilies and then temper/ tarka with mustard seeds, cumin seeds, and asafoetida. Garnish with coriander leaves and serve hot.
This moong dhaal recipe is among the first recipes that I have learned to cook from my mum. So I would highly recommend it to anyone – be it first-timer cooks or amateurs or bachelors who would like to indulge in simple Ghar ka Khana recipes.
Over the years, my Indian dal Tarka recipe has had so many variations – one recipe without garlic, dal with panch phoran, dal with just a garnish of coriander leaves, and lemon juice. Now we have one final foolproof recipe that’s 100% approved by family and friends.
My family requests me to make this dal tadka at least once a week for an easy midweek dinner. Especially when this dal is so quick to prepare, healthy and delicious, I really enjoy cooking them.
Why make this Moong Dal recipe?
FAST, EASY & DELICIOUS. It is quick to prepare. This recipe is mostly hands-free.
FREEZE FRIENDLY – Make a big batch and freeze some for later.
Easy to customize – This Recipe uses moong dal, also known as petite split yellow lentils, thats available locally in your grocery stores. You can also use Red Lentils instead.
BUDGET FRIENDLY – Made with inexpensive ingredients and basic Indian spices.
Makes a healthy, delicious, and comforting meal.
DIETARY – Can be made Vegan if you swap Oil for Ghee!
YELLOW MOONG DAL TADKA RECIPE
To prepare this dal Tarka recipe, I use my stovetop pressure cooker or Instant Pot. You can even use your stovetop pan too if you don’t have one.
Moong Dal is one of the quick-cooking dal after Red Lentils in my opinion. So use either of the three methods to cook them well. If Moon Dal is not available, use Red Lentils to make this recipe.
As the recipe name states Moong Dal Tadka, the flavor in this dhal comes from tarka/ tadka/tempering/ seasoning. I do like to add a tadka of cumin seeds, mustard seeds, fennel seeds, curry leaves, garlic, and dried red chillies. However, you can make a simple tadka of just cumin seeds and mustard seeds too.
Also, I really love using Ghee in the Tarka instead of oil, which makes this Daal Tadka extremely flavorsome. However, to make Vegan Dal Tadka, I use oil.
To make a One-Pot Moong Dal recipe or INSTANT POT MOONG DAL TADKA in one go, first, do the tempering in the pot. Then add the dal, water, turmeric, and pressure cook until the dal is cooked well. Garnish with lemon juice and coriander leaves.
Moong dal also known as Split Yellow peas Lentils is the essence of this dal. To make Dal Tadka, you can use just mung dal or a combination of dals like toor dal, chana dal, and moong dal. You may also use Red Lentils as an alternative, if you don’t have Moong Dal handy.
Turmeric powder lends a beautiful color to the dal, apart from the marvelous healing properties.
Tomato – Just 1 will do.
Green chilies add the right heat to the dal. But you can also use chili powder as an alternative.
Coriander leaves or Cilantro adds the finishing touch to my dal and it’s almost necessary to achieve the perfect flavors.
Lemon juice compliments really well in the dal, but you can leave it out too.
Moong Dal Tadka Ingredients
Ghee / Oil – I love using Ghee to temper my dal, which adds amazing flavors. But to make it VEGAN MOONG DAL, I often use Sunflower Oil.
Spices – I love using cumin seeds, mustard seeds, and fennel seeds for tadka. However, you can also use Panch Phoran or Indian 5 Spice mix for seasoning which comprises cumin seeds, mustard seeds, onion seeds, methi seeds, and fennel seeds.
Aromatics – Garlic, Red Chillies, and Curry leaves add a rounded flavor to the dal.
How to make Moong Dal recipe?
To make Moong Dal, the first and foremost step is to cook the Dal – either in the pressure cooker, stovetop, or in the Instant Pot. Use one of the three outlined methods below to cook the Dal.
HOW TO COOK DAL IN A STOVE POT?
Soak the Moong Dal in hot water for at least 1 hour. This step will enable quick cooking. Add enough water to the moong dal and cook covered until well done.
My preferred method of cooking the moong dal is a Pressure Cooker or Instant Pot.
Once the dal is cooked, simply whisk it through for a smooth consistency. I did not find the dal thick, so no water is added.
Add 1/4 to 1/2 cup water to the dal and whisk it through, if the dal is too thick.
HOW TO COOK MOONG DAL IN AN INSTANT POT?
Place the moong dal, water, diced tomato, turmeric powder, green chili, and salt in the Instant Pot. Pressure cook on HIGH for 5 MINUTES. Allow the pressure to release naturally if you have got time or QPR after 15 minutes.
HOW TO COOK MOONG DAL IN A PRESSURE COOKER?
Place the moong dal, water, turmeric powder, tomatoes, and green chili in a pressure cooker. Seal the pressure cooker and cook on high heat for 3 whistles. Turn off the flame allow the pressure to release naturally.
Step by Step method to make Moong Dal
1.Take 1/2 cup moong dal in the cup.
2. Rinse the dal at least 4-5 times until clear.
3. Leave the rinsed dal in the cup and measure out the water.
4.Add the moong dal, water, turmeric powder, tomatoes, and green chili to a pressure cooker.
5.Cook the dal and set it aside.
6.Whisk the dal to a smooth consistency.
7.To prepare the tempering/ tadka , heat oil/ ghee in a pan.
8.Add the cumin seeds, mustard seeds, and fennel seeds. Allow the seeds to splutter.
9.Now add asafoetida, followed by garlic and dried red chili, and fry until the garlic turns light brown. Simply turn off the flame and add some curry leaves.
10.Transfer the prepared seasoning to the moong dal.
11.Squeeze lemon juice.
12.Garnish with coriander leaves.
Easy Recipe Inspirations to make with Lentils
HAVE YOU MADE THIS RECIPE?
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Quick Moong Dal Recipe below
- 1/2 Cup Moong dal
- 2 Cup Water
- 1/2 tsp Turmeric powder
- 1 Tomato diced into quarters
- 1 -2 green chillies
- 2 tbsp Coriander leaves
- 1 tsp Lemon juice optional
- 2 tsp Ghee / Oil
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds optional
- 5 cloves garlic sliced
- 1 Dried Red Chilli
- 5 – 6 curry leaves
- Dry roast the Moong Dal in a heated pan until you could feel the aroma coming up. Allow it cool. This step is completely optional.
- Wash the dal at least 4-5 times in water until clear.
- Add moong dal, water, turmeric powder, salt, diced green chillies to the pressure cooker and pressure cook until dal is cooked well.
- Once the dal is cooked, simply whisk it through for a smooth consistency.
- Add 1/4 -1/2 Cup water if the dal is too thick. Otherwise you can leave it out.
Instant Pot Instructions
- Place the washed moong dal, water, turmeric, salt, chillies to the inner pot of the Instant Pot. Secure the lid and turn the vent to sealing. Pressure Cook on HIGH for 5 minutes and NPR.
Tadka for Dal
- Heat 2 tsp of oil/ ghee in another pan, now add cumin seeds & mustard seeds. Allow them to splutter.
- Add asafoetida .
- Add garlic and dried red chilli and fry until the garlic is light brown . Turn off the flame and add the curry leaves.
- Transfer the prepared tempering to the dal.
- Garnish with coriander leaves and add a squeeze of lemon juice.
- Serve your moong dal tadka with roti / rice for everyday Indian meal.