Simple and comforting Moong Dal Tadka.
This is one of the simplest Indian dals made with split petite yellow lentils.
A tempering (tadka) of cumin seeds, mustard seeds, asafoetida and curry leaves makes this a flavorful & comforting dish!
Of all the dals that I grew up eating at home on a regular basis, moong dal was probably everyone’s least favorite.
Most people consider it as bland and in fact we used to eat it when we were sick or needed to eat something light. My brothers would always stay away from it.
The only way they ate it was in moong dal khichdi and that too with a very sad face!
However I like moong dal, for me it’s as good as any other dal. All you need is a good tadka (tempering) and your delicious dal is ready in no time.
Moong dal reminds me of my time in Scotland. My friend Deepa used to make the best the moong dal, so Deepa if you are reading this I miss you and your dal!
I didn’t really know how to cook back then so whenever I craved for dal and rice, I requested her to make this moong dal and rice. And she always happily obliged!
That bowl of rice and dal used to comfort me like nothing else! So, thank you Deepa for making it for me each time.
I like that this particular moong dal tadka recipe is so simple. There’s not much to do, the tempering is also very simple.
And it’s loaded with garlic and I love that. Moong dal and garlic go really well together in my opinion and so I add a ton of it to this recipe.
Sometimes you just want to make a fuss free simple recipe and if that’s the kind of recipe that you were looking for dinner tonight then you are just at the right place.
This Moong Dal Tadka
✓ is made using moong dal dhuli (split petite yellow lentils) which is easily available at any Indian store. I have also seen them at Whole Foods.
✓ this dal is light and easy on your stomach
✓ is also vegan
✓ uses a simple tadka to make a comforting meal
✓ pairs well with simple white rice
For this moong dal recipe, I used my Instant Pot to boil the dal. You can use your regular pressure cooker or even a stove-top pan.
Moong dal cooks rather quickly so it’s one of those dals which would not take too much time to cook on stove-top.
The main flavor of this simple dal comes through it’s tempering or tadka as well call in hindi.
For this recipe, I have added a tadka of cumin seeds, mustard seeds, hing, dried red chilies and curry leaves.
Here’s few other things that you can add to your tadka- ginger, onion, green chilies, whole spices, ground spices like garam masala etc.
You can also do the tadka with ghee, which makes it more flavorful. I have kept this recipe vegan as I used oil for the tadka.
If you want to make the entire moong dal recipe in one pot in your traditional pressure cooker or Instant pot, you can do so. Please check the notes for the same.
I really like the strong flavors when we put the tadka in the end so I recommend doing that.
Making Moong Dal on Stove-top
If you want to make this on stove-top, first soak the dal for 30 minutes. Then drain the water and add the dal to a pan. Add water, salt, turmeric, red chili powder and chopped tomato.
Stir and cook for 20 to 25 minutes until the dal is soft and cooked.
Then add the tadka as mentioned in the recipe.
Method
1- To you Instant Pot or regular stove top pressure cooker, add the dal, 3 cups water, chopped tomato, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chili powder and 3/4 teaspoon salt. Stir to combine.
If using Instant pot, cook for 5 minutes at high pressure. Let the pressure release naturally for 10 minutes and then do a quick release.
If using traditional pressure cooker, cook for 2-3 whistles on high heat. Let the pressure release naturally.
2- Once the pressure is released, open the lid of the cooker and give the dal a stir. Adjust the consistency of dal at this point to your preference.
I added 1/2 cup extra water at this point.
3- To make the tempering, heat 1 tablespoon of oil in a small pan on medium heat. Once the oil is hot, add the cumin seeds and the mustard seeds. Let the seeds sizzle, wait until the mustard seeds pop.
4- Then add the hing.
5- Add the sliced garlic and dried red chilies and saute for 2 to 3 minutes until garlic become light brown in color.
6- Then add the curry leaves and saute for few seconds.
7- Transfer tempering to the cooked dal and stir.
8- Add in the lemon juice, chopped cilantro and mix.
Serve moong dal over rice for a comforting meal!
If you’ve tried this Moong Dal Tadka Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
This post has been updated from the recipe archives, first published in 2014.
Moong Dal Tadka
Ingredients
- 1 cup moong dal dhuli 200 grams, also known as split petite yellow lentils
- 3 cups water 24 oz
- 1 medium tomato chopped
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder or to taste
- 3/4 teaspoon salt or adjust to taste
Tempering/Tadka
- 1 tablespoon oil 15 ml, or you can also use ghee
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon hing asafoetida
- 5-6 large garlic cloves sliced
- 1-2 dried red chilies
- 6-7 curry leaves
- half lemon juice of
- chopped cilantro
Instructions
- To you Instant Pot or regular stove top pressure cooker, add the dal, 3 cups water, chopped tomato, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chili powder and 3/4 teaspoon salt. Stir to combine.
- If using Instant pot, cook for 5 minutes at high pressure. Let the pressure release naturally for 10 minutes and then do a quick release. If using traditional pressure cooker, cook for 2-3 whistles on high heat. Let the pressure release naturally.
- Once the pressure is released, open the lid of the cooker and give the dal a stir. Adjust the consistency of dal at this point to your preference.I added 1/2 cup extra water at this point.
- To make the tempering, heat 1 tablespoon of oil in a small pan on medium heat. Once the oil is hot, add the cumin seeds and the mustard seeds.
- Let the seeds sizzle, wait until the mustard seeds pop. Then add the hing.
- Add the sliced garlic and dried red chilies and saute for 2 to 3 minutes until garlic become light brown in color.
- Then add the curry leaves and saute for few seconds.
- Transfer tempering to the cooked dal and stir.
- Add in the lemon juice, chopped cilantro and mix. Serve moong dal over rice for a comforting meal!
I’ll definitely have to give this a try Manali. I love that you gave us a traditional dish that looks fantastic!
Thanks Jessica, this is comfort food for me. Please give it a try 🙂
Dal looks delicious! ! I love the flavours and the tadka.. yumm!!
Thanks Arpita!
I love that this recipe reminds you of Scotland! Lol! I think it sounds wonderfully comforting and perfect for the impending soup weather!
This was so simple to make and it turned out great! I added only one garlic clove but the daal still carried great flavor. Very thankful to you for this recipe.
glad to know Harini! simple is the best sometimes 🙂
Do you find it taste different instapot vs traditional over stovetop? Which do you prefer?
I just use my Instant Pot now…honestly I never cook my dal in stove top pan..it’s always a pressure cooker..either traditional or Instant Pot and I don’t find any difference in the taste
You can add a green chili to give flavour to dal,while cooking. Onions / sambhar onions can be added to cbbetasnicennice
Awsome dish tradational style good looks
Thanks!
Love this dish. The first two times I made it, I used Chana dal not realizing I was using incorrect dal. Last night I made using moong dal, and the dal was over cooked iHMO. How can I overcome this problem or what suggestion do you have? Thanks so much, love your site, and bought your cookbook too.
Hi Arthur, glad you liked it! Also, thanks for purchasing my cookbook. Hmm, well moong dal is usually eaten like this only in India..and it’s a personal preference anyway. If you want it less cooked, just reduce the cook time. I will probably just cook for 3-4 minutes and do a quick release in the instant pot. Hope this helps !
Thank you. I’m making this again today with some Paneer Butter Masala and either Jeera rice or rice Palio. Will keep you posted.
hope you liked it
Made this last week and it´s moong dal day tomorrow again! 🙂 I loved this dish – and as we also tend to eat meat as little as possible, this was a very welcome recipe. Moong dal is the only dal that suits me (my belly). I also added fresh ginger to tadka. Thank you for this!
Welcome! glad you liked it..yes it’s the easiest dal to digest for sure 🙂 my mom always made it when I wanted to have something light
Moong dal is probably my favorite s f this Instant Pot recipe has become a staple in my house. This has such wonderful flavor and is so easy to make. My son in law gives this 5 stars.
Your Palak Paneer recipe is also a favorite. So yummy!!!
good to know 🙂
Hi to all. I am an infant a newbie if you will. Almost a year ago, I started working for a very nice Indian family as their nanny. I had to basically start eating food as I was there over the dinner hour. Now-I am obsessed. So I have made a simple potatoe curry? with potatoes and the seemingly usual garlic, fried cumin seeds and I have most of the Indian spices now; I do not have an instant pot and probably won’t be getting one soon. I am assuming I can make this dal on stovetop? Also, I do have a slow cooker. Here’s my email for any help: annjarnagin1@gmail.com
you can, just cook the dal for 15-20 minutes on stove-top until soft and cooked
Tried it …loved it….thank you…
welcome! 🙂
Hi Manali…
Two following things I wish to comment here are…
1. Alter numbering your tempering items such as heeng, garlic etc. for the fear of quick changing of texture and burning…
2. Good tempering comes with desi ghee thereby not fit for vegans…
Both above are suggestive only…
Good luck
Thanks! I have listed ghee as an option..it’s in the recipe card. I love tempering with desi ghee but wanted to make this recipe vegan friendly
I’ve made moong dal for my mobile food trailer business and this recipe looks great. I use a Hare Krishna recipe that’s one of my best sellers. I have a lady that has stomach problems and buys it in bulk as it’s only thing she easily digests. I’m going to morph both recipes and see if it’s better. I’m a chef and love the building of flavours Indian food has. I add a bit of ginger and cook finally chopped cilantro roots in the temper at the end. Also put in finally diced carrots in the water along with florets of cauliflower. Also a few fennel seeds. Fennel is great for digestion! Thank you for recipe! Xx
This has become a go to easy-show off dal recipe. Delicious and quick!
Just wondering if I soak the dal first should I reduce the pressure cook time?
yes absolutely
Just made this together with my gf and it was delicious. We used canned tomatoes instead of fresh, and followed the stove-top instructions without the pressure cooker. Turned out just fine and the flavors were perfect! Definitely will make it again.
awesome!
Delish! Our son isn’t often a ‘fan’ of dals -but this one is a winner for all of us. Served w/your aloo-patak dry curry (both dishes w/lots of garlic, yum and healthy!), brown basmati AND nan (store-bought, w/carmelized onion). Some leftovers for tomorrow – yeah! Thank you for such easy great recipes – tasty, healthy and presented in detail with such clear instructions.
Made it and loved it. Great recipe. Thanks.
Can’t wait to try this! My culture companion from Afghanistan makes an amazing dal & I can’t wait to make this for her. I inherited grandma’s stovetop pressure cooker, which I will use. I love your stainless steel bowl with the handles in the last picture. I have been trying to find similar bowls with no luck for some time now. I will definitely come back and rate the recipe after I try it!!! Thank you 🙂
Hope you enjoy it and I have plenty dal recipes on the blog, just search 🙂
Soo easy and came out sooo yummy thank you for this! Didn’t have Curry leaves so used Bay leaves instead, not sure if they are similar or the same?!
glad you liked it! and no curry leaves are entirely different from bay leaves. if you get hold of it some time, do try it in this recipe, the curry leaves give a wonderful aroma/flavor to the dal.
Totally amazing. We had home cooked Indian in lockdown and yr moong dal was the favourite, thank you so much for sharing xxx
Dear Manali, moved to a new place and decided to make your Moong DhalTadka as the pics was great and ingredients seemed interesting enough and easy to follow. I used ghee and added ginger in the tampering. But am perplexed , needed to up load a pics ..of the dhal it became mushy and thick , half hour after I added water as it was thick and heated it up and put it on the table.Dont have your email. Would have liked to upload a photo of it.
All dals become thick as they cool down so it seems just normal to me
Bonjour,
Mille mercis pour cette recette O combien parfumée, l’ agrume citron et la coriandre fraîche apporte une touche acidulée au plat, et intensifie chaque épice, c’ est magique. ♫
Hello,
Many thanks for this recipe O how fragrant, citrus lemon and fresh coriander brings a tangy touch to the dish, and intensifies each spice, it’s magic. ♫
I used split peas and carrots, not having yellow lentils.
On my Facebook page, you can see your recipe, which I shared, as well as your link.
https://www.facebook.com/rosie.line
Thank you and have a nice day. ♫