Of all the dals (lentils) that we eat at home on a regular basis, moong dal is 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. However I like moong dal just like 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 moong dal, so Deepa if you are reading this I miss you and your dal! I like that this particular moong dal tadka recipe is so simple. There’s not much to do, the tempering is also very simple. Sometimes you just want to make a fuss free simple recipe and if that’s the kind of recipe that you were looking to cook for dinner tonight then you are just at the right place.
This dal is made using moong bean/ 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. With the festive season fast approaching it will be a good idea to give your stomach some rest in between with this moong dal tadka!
In a pressure cooker add moong dal with 3 cups of water. Add more or less water depending on whether you prefer thick or thin dals. Add turmeric, salt and mix.
Close the cooker and let it whistle on high 1-2 times.
Switch off the flame, the dal is now cooked. Set aside.
*Alternatively you can cook the dal in an open pan. If cooking in an open pan, soak the dal for 30 minutes and then cook in a pan till dal is soft and cooked, around 20-25 minutes.
Heat 1 tablespoon of oil in another pan. Add mustard seeds and wait till they crackle. Once the seeds crackle add minced garlic, curry leaves and whole red chillies.
Cook till the garlic turns light golden brown.
Add the tempering (tadka) to the daal and mix. Squeeze in some fresh lemon juice.
Serve the dal hot with rice or Indian breads. You can also garnish with some fresh coriander leaves.
* Adjust the consistency of dal to preference. If you like thicker dal, add less water around 2.5 cups in the beginning and then you can adjust the consistency later on.
* Break the whole red chillies before adding to the tempering, that makes the dal little spicy and enhances the flavor.
* This recipe is vegan, for a non-vegan version you can replace the oil with ghee (clarified butter).
Moong Dal Tadka
- ¾ cup moong dal
- 3 cups water
- 5-6 garlic cloves, finely chopped or minced
- 5-6 curry leaves
- ½ teaspoon mustard seeds
- ¼ teaspoon + ⅛ teaspoon turmeric
- ¾ teaspoon lemon juice, fresh
- 2-3 dried whole red chilies
- 1 tablespoon oil
- In a pressure cooker add moong dal with around 3 cups of water. Add turmeric, salt and mix.
- Close the cooker and let it whistle on high 1-2 times.
- Switch off the flame, the dal is now cooked. Set aside.
- Heat 1 tablespoon of oil in another pan. Add mustard seeds and wait till they crackle. Once the seeds crackle add minced garlic, curry leaves and dried whole red chillies.
- Cook till the garlic turns light golden brown.
- Add the tempering (tadka) to the daal and mix. Squeeze in some fresh lemon juice.
- Garnish with some fresh coriander leaves and serve the dal hot with rice or Indian breads.
Moong Dal Tadka