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.
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