Moong Dal recipe (Moong Dal Tadka)
Moong Dal Tadka is a simple comforting popular Indian Dal recipe made with with Moong Dal / Split Petite Yellow Lentils. This moong dal pairs really well with rice and roti. ( Vegan)
Servings: 4
Calories: 103kcal
Ingredients
- 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
For Tadka
- 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
Instructions
- 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.
Nutrition
Calories: 103kcal | Carbohydrates: 18.4g | Protein: 6.2g | Fat: 1g | Saturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 22mg | Potassium: 211mg | Fiber: 3.8g | Sugar: 1.7g | Calcium: 75mg | Iron: 2mg