Moong Daal Tadka-Simple and flavourful yellow lentil preparation
Moong daal tadka /yellow lentil is a staple,every day kind of daal of Northern India. It is specially popular in Uttar Pradesh and Punjabi cuisine.Yellow moong daal is cooked and digested easily as compared to Tuvar,sabut moong ,chana daal etc.It paires well with rice ,roti and parathas.Dhuli moong daal is cooked at least once in my kitchen as every one loves this simple and delicious daal.I love the smooth and creamy texture of this moong daal which enhances the taste .
As moong daal is very light to digest and is very versatile to use you can make many varieties with it .Can make daal,snacks ,sweets etc with it .I often use it to make simple daal, Moong daal paneer chilla , Moong daal pakora kadi, Moong methi bhajiya , Ram Ladoo etc
The method of making moong daal tadka is quite easy and simple.First the daal is washed properly and soaked .Then the soaked daal is cooked with the basic spices ,tomatoes ,chili and ginger.you can either use a pressure cooker or a normal pan.But I prefer using a pressure cooker for quick cooking. then a tempering is added on top.you can use either ghee or any cooking oil of your choice but ghee is prefered in this prepartion .Ghee gives a wonderful aroma to the cooked daal.Temering of ghee ,cumin and asafoetida is added before serving.
Daal is an integral part of Indian cuisine and different daals are cooked as par individual tatse.In my house we love almost all the lentils , split and whole both types.I regularly cook Tuvar daal, Sabut Moong daal, The whole Malka masoor ki daal, Rajasthani special Pachratna daal is my favourite daal and The family favourite Daal Makhni with jeera rice .