Enjoy a comforting and easy midweek meal with Moong Dal Tarka recipe. A simple and delicious Indian side dish made with moong dal and spices, served with cumin rice or chapati for a satisfying dinner.
Learn to make the best dal tadka step by step with me.
About this Yellow Moong Dal recipe
Sharing with you my go-to recipe for a comforting and delicious meal – Moong Dal Tarka. This dish is a staple in many Indian households, including my own, and for good reason. Not only is it quick and easy to make at home, it’s also packed with flavours from the yellow split peas lentils, spices, and aromatic ingredients.
This yellow tarka dal recipe is perfect for a mid-week meal and is ready in just 30 minutes or less. I love to serve it with roti or steamed rice for a complete and satisfying meal. My son even considers this yellow dal to be his ultimate comfort food and can have it for any meal of the day, which makes my life easier during busy weeks.
If you’re feeling adventurous, you can adjust the spiciness to your liking or substitute the moong dal (yellow split peas lentils) with red lentils, toor dal, or chana dal. The possibilities are endless with this versatile Dal tadka recipe.
Why make this Moong Dal recipe?
- Quick and easy to prepare with minimal effort
- Freezer-friendly, make a big batch and enjoy it later
- Easy to customise recipe using moong dal (or substitute with red lentils)
- Budget-friendly, made with inexpensive ingredients and basic Indian spices
- Healthy, delicious, and comforting meal
- Dietary needs: The recipe is Vegetarian. Make it vegan by swapping oil for ghee.
Ingredients
You will need the following ingredients to make the Best Yellow Tarka Dal recipe.
- Moong dal: Also known as Split Yellow peas Lentils, is the main ingredient of this dish. Use a combination of different dals like toor dal, chana dal, and moong dal, or red lentils as an alternative.
- Turmeric powder: Adds a beautiful yellow hue colour to the dal and has many health benefits.
- Tomato: Used for flavour, one is enough for the dish.
- Green chillies: Add for heat or use chilli powder as an alternative.
- Coriander leaves: Fresh coriander adds lots of flavour and is necessary for the perfect taste.
- Lemon juice: Compliments the dish well.
Tadka Ingredients:
- Ghee or oil: I prefer to use Ghee to add flavour. For a Vegan dal, use sunflower oil for tadka.
- Spices: I have used Cumin seeds, mustard seeds, and fennel seeds for the tadka.
- Aromatics: Garlic, red chillies, and curry leaves will add flavour to the dal.
How to make Yellow Moong Dal tadka recipe step by step?
Here is a step-by-step recipe to make Moong Dal in your kitchen.
- Take 1/2 cup of moong dal.
- Rinse the dal 4-5 times until clear.
- Measure the water and add the dal, water, turmeric powder, tomatoes, and green chilli to a pressure cooker.
- Cook the dal and set aside.
- Whisk the dal to a smooth consistency.
- Heat oil or ghee in a pan to prepare the tempering or tadka.
- Add cumin seeds, mustard seeds, and fennel seeds and let them splutter.
- Add asafoetida, followed by garlic and dried red chilli and fry until the garlic turns light brown.
- Turn off the flame and add curry leaves.
- Transfer the prepared seasoning to the moong dal.
- Squeeze lemon juice.
- Garnish with coriander leaves.
How to make Moong Dal tadka in the Instant Pot?
- 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 5 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 Suggestion
- Serve Moong Dal tadka with some steaming hot rice or, roti, naan bread, or any other type of flatbread.
- Additionally, you can also serve it with some yogurt or Indian vegetable raita on the side to balance out the spiciness of the dish.
- A simple onion salad is also a fantastic option to complement the flavours.
- Lastly, a side of pickles, chutney or poppadoms would take the meal to the next level!
Storing Leftover Moong Dal tarka
Fridge:To store leftover Moong Dal Tadka in the fridge, simply transfer it to an airtight container and place it in the refrigerator. Store in the fridge for up to 3 to 4 days.
Freezer:Transfer the dal to a freezer-safe container, and place it in the freezer for up to 2-3 months.You can preserve the flavour and texture of Moong Dal Tadka in the freezer.
Reheat: To effortlessly reheat Moong Dal Tadka, transfer to saucepan and heat over medium heat until warm. Microwave in microwave-safe dish with lid on high heat until heated through.
Frequently asked questions
What is Moong Dal?
Moong Dal, also known as Mung Dal or Split Petite Yellow Lentils, is a popular type of lentil used in Indian cooking. It comes from India and has uses in a variety of dishes, both savory and sweet. It’s a common ingredient in many Indian households and each family has their own unique way of cooking it.
You can buy East end brand Mung beans or Natco Mung Dal to make this recipe, easily available at ASDA or any asian stores in the UK.
What is Mung Dal Tadka?
As the recipe name states Moong Dal Tadka, the flavours 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
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Easy Moong Dal Tarka recipe below
Ingredients
- ½ Cup Moong dal
- 2 Cup Water
- ½ tsp Turmeric powder
- 1 Tomato diced into quarters
- 1 -2 green chillies
- 2 tbsp Coriander leaves
- 1 tsp Lemon juice optional
For Tadka
- 2 tsp Ghee / Oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp fennel seeds optional
- 1 pinch asafoetida
- 5 cloves garlic sliced
- 1 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, turmeric, salt, diced green chillies until cooked.
- Whisk dal for smooth consistency, add 1/4-1/2 cup water if too thick.
Instant Pot Instructions to cook Moong Dal
- 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 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.
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.
Loz says
Awesome recipe! My new favourite way to make a dahl.Thank you!