Moong Dal Tadka is healthy, very simple and delicious. This lentil dish is made without onion and garlic and is very comforting. This dal recipe is quick and will be done under 30 minutes. Moong dal is best served with Roti or Rice. Moong Dal Tadka is protein and fiber rich and it is also very light on stomach. This one pot and quick dish can be served for lunch or dinner.
If you ask Indians about their comforting food, most of them will reply that dal (lentil) and rice or Khichadi (made of lentil and rice) is their comforting food. And it is true for my family too. My son loves this moong dal and I make it often. However we like to have this Moong Dal Tadka with Roti.
I like to make this dal into pot rather than pressure cooker. But if you prefer to cook in pressure cooker, cook it for 2-3 whistles. I prefer this dal semi solid and not too much of liquid. So I have added 2 cups of water and that was enough for me. But if you prefer more liquid and completely mushy dal, add more water.
Moong Dal Tadka is perfect to have on those days when we want to have something light and comforting. It is quick to make and have lots of nutrient values.
This dish has nuttiness of lentils and lots of flavours from spices. I am sure you will have your own moong dal recipe but if you try my version, please leave your comment.
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Recipe Card
Moong Dal Tadka
Ingredients
- 1 Cup yellow moong dal ((split yellow lentils))
- 1 tablespoon Ghee ((or oil for vegan diet))
- 1 dry red chili whole
- ¼ teaspoon asafoetida powder ((Hing))
- ½ teaspoon mustard seeds
- 8 – 10 Curry leaves
- 1 Tomato finely chopped
- ¼ teaspoon turmeric powder
- 1 & ½ teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- Salt to taste
- 2 Cups water
- Coriander leaves finely chopped for garnishing
Instructions
- Wash moong dal thoroughly until water runs clear and soak into water for 2-3 hours. (Soaking is optional, it can be prepared without soaking and that might take little longer cooking time). Drain the water from dal completely and set aside.
- Heat Ghee or oil in a pan and add whole dry red chili and mustard seeds, after mustard seeds start crackling add asafoetida and curry leaves. Sauté for few seconds and add tomatoes. Mix well and add drained moong dal, turmeric powder, red chili powder, cumin powder, coriander powder and salt. Mix everything until well combined and add 2 cups water. (If you need dal with more liquid consistency then add 3 cups of water).
- Let it cook until water comes to boil, then turn the heat on low and cover the pan with lid. Cook the dal on low heat until it is completely cooked. Add more water if needed and adjust the salt if needed. Garnish moong dal with chopped coriander leaves and serve hot with Roti or Rice.
Thanks for coming! Let me know what you think.