Moong Dal Tadka is a simple Indian dish made from yellow moong lentils cooked with a tempering made of onion, tomato and spices.
Moong dal is a simple yet comforting, easily digestible and healthy dish. In fact, the same lentil is many times also used to make khichidi, which is considered to be one of the most nutritious and easily digestible dishes.
This easy to cook skinned and petite lentil has a mild yellow color and is slightly flat. Unlike most other lentils, moong dal does not need soaking prior to being cooked as it is skinned and relatively soft.
Moong dal (skinned and split green gram) is amongst one of the simplest & most commonly made lentils in Indian cuisine. In Indian context the word ‘Dal’ is used both for the raw form of lentil as well as the ones cooked with spices in a thick soup like dish.
Rich in nutrition
Lentils are a staple food in India and many others parts of Asia. They are considered as main source of protein for vegetarians.
Lentils like moong dal are not only protein rich but also have high fibre content. They also help to lower cholesterol and are beneficial in managing blood sugar.
Moong dal is usually served hot with rice and roti for a healthy and wholesome meal. It is also used as a side dish with dry Indian vegetables. A dash of fresh coriander leaves and a teaspoon of desi ghee added to hot moong dal further enhances its flavor and taste.
To make Moong Dal Tadka at home take a look at the video or follow the detailed step by step recipe with photos posted below.
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Category: Main Course
Nutrition (per serving)
Moong Dal Tadka Recipe Video
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Ingredients For Moong Dal Tadka Recipe
For cooking the dal
- 3/4 Cup Yellow Moong Dal (skinned & split green gram)
- 3 Cups Water
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Salt
For the tempering
- 1 Medium Sized Onion
- 2 Tomatoes
- 1-2 Green Chillies
- 3-4 Cloves Garlic
- 1 Teaspoon Ginger Paste
- 8-10 Curry Leaves (Kadi Patta)
- 1/4 Cup Coriander Leaves
- 1 Teaspoon Rai (Black Mustard Seeds)
- 1 Teaspoon Jeera (Cumin Seeds)
- 1/4 Teaspoon Heeng (Asafoetida)
- 1/2 Teaspoon Haldi (Turmeric Powder)
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Coriander Powder (Dhania)
- 1/4 Teaspoon Garam Masala
- 1/4 Teaspoon Salt, or to taste
- 1 Tablespoon Oil
Step By Step Instructions With Photos for Moong Dal Tadka Recipe
Wash the yellow moong dal and add it to a pressure cooker.
Add water along with salt & haldi (turmeric powder).
Pressure cook the dal till you get one whistle, around 10 minutes. Let the steam come out, then open the pressure cooker. Set the cooked dal aside.
Heat oil in a kadai or pan and add rai (black mustard seeds). When the mustard seeds start to splutter, add jeera (cumin seeds) and heeng (asafoetida).
When the cumin seeds start to crackle, add ginger paste, minced garlic, curry leaves and chopped green chillies. Stir for a few seconds.
Add finely chopped onion. Fry for 2-3 minutes.
Then add haldi (turmeric powder), red chilli powder, coriander powder, garam masala and salt. Mix and cook for 3-4 minutes till the onions turn golden brown.
Add chopped tomatoes to the pan.
Cook for 4-5 minutes till the tomatoes become soft.
Add the cooked dal to the pan.
Stir to mix the dal with the tempering.
Add around 1/2 cup of water to adjust the consistency and bring the mixture to a boil.
Then add some chopped coriander leaves. Optionally you can also add some lemon juice.
Mix the coriander leaves with the dal.
Moong Dal Tadka is ready. Serve it hot with rice or any Indian bread like roti or puri.
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