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Moong Dal recipe (Moong Dal Tadka)
A flavourful Indian dish made with (moong dal) split petite yellow lentils, tempered with spices and served with rice or flatbread.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Curry, Main Course
Cuisine:
Indian
Keyword:
dal tarka, moong dal
Servings:
4
Calories:
103
kcal
Author:
Sandhya Hariharan
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.
Nutrition
Calories:
103
kcal
|
Carbohydrates:
18.4
g
|
Protein:
6.2
g
|
Fat:
1
g
|
Saturated Fat:
0.2
g
|
Cholesterol:
1
mg
|
Sodium:
22
mg
|
Potassium:
211
mg
|
Fiber:
3.8
g
|
Sugar:
1.7
g
|
Calcium:
75
mg
|
Iron:
2
mg