My Moong Dal Tadka is an easy, comforting Indian side dish made with split yellow lentils and finished with a flavorful tempering. Perfect with jeera rice or fresh chapati, this simple moong dal recipe is ideal for a cozy midweek meal. Learn to make it step-by-step with me.
This Moong Dal recipe is my go-to when I want something light, quick, and delicious. It’s one of the simplest Indian dal recipe and a family favorite —especially for my son, who calls it his ultimate comfort food! I have grown up eating my mum's moong dal tadka, so this recipe is super special always.
For a speedy Moong Dal Fry, I use my frozen onion-tomato masala, add the cooked dal, and finish it with a tadka and lots of fresh coriander. I also swap in red lentils occasionally for a variation. I usually make a big batch since it freezes beautifully and saves me so much time on busy weekdays.
Jump to:
- 💛Secrets to Making Authentic Indian Moong Dal at Home
- What is Moong Dal?
- How to Make the Perfect Moong Dal Tadka (Tempering Guide)
- 🔪How to Make Yellow Moong Dal Tadka Recipe?
- 🔪How to Make Instant Pot Moong Dal Tadka?
- 🍽Serving Suggestions
- 🧂Storing Leftovers
- ❓Recipe FAQ's
- More Easy Indian Dal Recipes
- Moong Dal Tadka Recipe
💛Secrets to Making Authentic Indian Moong Dal at Home
- My mum always said: for extra flavor, dry roast the moong dal on low heat for 4–5 minutes until it smells nutty. If you’re short on time, you can skip this step.
- Wash the dal really well, just like we do with basmati rice. Rinse it a few times until the water runs clear.
- Cook the dal in a pressure cooker or Instant Pot—it’s much quicker than cooking in an open pan. Once cooked, whisk the dal until smooth and creamy. If it feels too thick, just add a little hot water and whisk again.
- I love using ghee for its rich, aromatic taste. For a vegan version, sunflower oil or coconut oil work beautifully. My mum often makes vegan moong dal tadka, and her go-to oil is coconut oil.
- When making the tadka, make sure the oil or ghee is hot enough for the spices to sizzle but not burn. Burnt tadka will make the dal taste bitter, so it’s worth starting over if that happens.
- Always let the cumin and mustard seeds splutter fully before adding anything else—this step unlocks their flavor.
- For the best taste, pour the hot tadka over the dal right before serving.
- Adjust the spice level to your liking—more green chilies for heat, or swap them with red chili powder for a different flavor.
What is Moong Dal?
Moong dal goes by many names, such as split petite yellow lentils, mung beans, or dhuli moong dal. These are split and washed mung beans, which start off green skin and turn yellow when split. When cooked, the dal becomes creamy, making it perfect for dishes like South Indian Ven pongal, khichdi, moong dal halwa, or even arisi parup payasam.
How to Make the Perfect Moong Dal Tadka (Tempering Guide)
For the tadka, I like to keep it simple. I use ghee and temper mustard seeds, cumin seeds, dried red chilies, and asafoetida (hing), along with some garlic and curry leaves.
My mum makes her tadka with coconut oil and skips the garlic—it still tastes amazing! If you’re making this dish for a special occasion, you can also add whole spices like cinnamon or bay leaf, a pinch of spice powders such as cumin, coriander, or garam masala, and finish it off with a touch of Kashmiri red chili powder for that beautiful color.
This list of 9 everyday Indian meals is packed with easy, delicious ideas for your weekly menu. Don’t miss the full Indian meal plan vegetarian with plenty of recipes and inspiration!
🔪How to Make Yellow Moong Dal Tadka Recipe?
Step 1-6: Cook the moong dal with turmeric, chopped tomato, salt, and green chilies in a manual stove top pressure cooker. Once done, whisk it to a smooth consistency.
Step 7-9: For the tadka, heat ghee in a pan over medium heat. Add cumin, mustard seeds, and fennel seeds, letting them splutter. Add hing, garlic, and red chilies. Once the garlic turns golden, add curry leaves.
Step 10-12: Pour the tadka over the dal immediately. Stir in lemon juice and garnish with coriander leaves.
🔪How to Make Instant Pot Moong Dal Tadka?
- Put the washed moong dal, water, turmeric, salt, and chillies in the inner pot of the Instant Pot.
- Close the lid and set the vent to sealing.
- Cook on high pressure for 6 minutes and then do a natural pressure release. the dal to a smooth consistency.
- To prepare tadka, heat ghee/ oil in a pan, add the seasoning, followed with garlic and curry leaves.
- Transfer the seasoning to the dal, add lemon juice and fresh coriander. Stir and serve warm Instant Pot Moong Dal tadka with roti.
🍽Serving Suggestions
Dals work brilliantly as a side dish for dry Indian curry dishes. But they are delicious as mains too. I love serving this Moong Dal Tadka with steaming white basmati rice, phulka roti, plain paratha or plain naan bread.
Add a side of yogurt or cucumber raita to balance out the spiciness.
A simple kachumber salad or Indian onion salad along with Indian lemon pickles, Indian style mango chutney and poppadoms also go beautifully with the meal.
🧂Storing Leftovers
- In the Fridge: If you’ve got leftovers, they keep really well. Just pop the dal into an airtight container and store it in the fridge for 3–4 days.
- In the Freezer: For longer storage, you can freeze it in a freezer-safe container for up to 2–3 months.
- Reheat: When you’re ready to eat, warm it up on the stove or in the microwave. If it’s been frozen, let it defrost overnight in the fridge first. I love serving reheated dal with fresh roti or rice—it tastes just as comforting the next day!
❓Recipe FAQ's
Absolutely! To do this, soak the moong dal in hot water for at least 30 minutes. This helps soften the dal and cuts down the cooking time to just 20-25 minutes, similar to red lentils.
Once the dal is cooked, prepare the tadka in a separate small pan and pour it over the moong dal for that final burst of flavor
You can substitute moong dal with red lentils, split yellow peas, toor dal, or chana dal. Each will bring its own unique flavor and texture to the dish, but they all work well as alternatives. Just keep in mind that the taste and consistency may vary slightly depending on which dal you choose. Adjust with water accordingly.
Moong dal is widely available here in the UK at large supermarkets like Tesco, Sainsbury's, ASDA, and Morrisons. You’ll also find it at Indian stores or online. Keep an eye out for brands like East End or Natco when shopping for moong dal.
Ingredients
- 1 Cup Moong dal
- 3 Cup Water
- ½ teaspoon Turmeric powder
- 1 Tomato diced into quarters
- 1-2 green chillies
- 2 tablespoon Coriander leaves
- 1 teaspoon Lemon juice optional
For Tadka
- 2 teaspoon Ghee use oil for vegan
- 1 tsp cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon fennel seeds optional
- 1 pinch asafoetida
- 5 cloves garlic sliced
- 1-2 dried Red Chilli
- 5 - 6 curry leaves
Instructions
Stove top instructions to cook Moong Dal
- Dry roast Moong Dal in a heated pan for 3-4 minutes on low flame, until it is fragrant (optional).
- Wash dal 4-5 times until clear.
- Pressure cook moong dal with water, tomato, turmeric, salt, diced green chillies until cooked.
- Whisk dal for smooth consistency, add ¼-½ cup water if too thick.
Instant Pot Instructions to cook Moong Dal
- Put the washed moong dal, tomato, water, turmeric, salt, and chillies in the inner pot of the Instant Pot.
- Close the lid and set the vent to sealing.
- Cook on high pressure for 5 minutes and then do a natural pressure release.
- Whisk the dal to a smooth consistency.
Tadka (Tempering)
- Heat oil/ghee in a pan, add cumin, mustard and fennel seeds. Allow them to crackle.
- Add asafoetida, garlic and dried red chilli and fry until the garlic is light brown . Turn off the flame and add the curry leaves.
- Transfer tempering to dal, garnish with coriander and squeeze of lemon.
- Serve with roti/rice for an everyday Indian meal.
Notes
Top Tips
- For extra flavor, dry roast the dal for 4–5 mins until nutty—optional if you’re short on time.
- Rinse the dal atleast 5-6 times like white basmati rice, then cook in a pressure cooker or Instant Pot until creamy. Add a little hot water if it’s too thick.
- I love using ghee for tadka, but sunflower or coconut oil works for a vegan version.
- Make sure the oil is hot enough for the spices to sizzle but not burn. Let cumin and mustard seeds splutter fully.
- Pour the hot tadka over the dal just before serving.
- Adjust spice to taste—more green chilies for heat, or swap with red chili powder.
TK says
When do you add tomatoes?
Sandhya Hariharan says
Please add it to the pressure cooker along with washed moong dal, water, turmeric, salt, and chillies in the inner pot of the Instant Pot. I'd missed it in the recipe card - thank you for bringing to my notice.
See images in step by step - all right up there for making it along.
David Linski says
Love it.. great change from the regular masala dal recipe.
Loz says
Awesome recipe! My new favourite way to make a dahl.Thank you!
Grahame says
Tadka: Step 2 says add asafoetida, but asafoetida is not in the ingredient list, how much is recommended?
Sandhya's Kitchen says
Hi Grahame, Thank you for bringing this to my notice. About a pinch of asafoetida is recommended.