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TADKA MOONG DAAL
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3.67 from 12 votes

Dhuli Moong Daal Tadka

Moong daal tadka- Simple and flavourful curried yellow lentil cooked with tomato,green chili,ginger and tempered with cumin ,asafoetida and red chili
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lentil/Daal, Side Dish
Cuisine: Indian, North Indian Cuisine, Punjabi Cuisine
Keyword: daal tadka, moong daal tadka
Servings: 4 person

Ingredients

  • 1 cup Moong daal/Split skinned yellow lentil
  • 3/4 cup Tomato / Tamatar chopped
  • 2 Green Chillies / Hari Mirch chopped
  • 1.5 tsp Ginger / Adrak
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Coriander Powder / Dhaniya Powder
  • To taste Salt / Namak
  • 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 2 tsp Lemon Juice / Nimbu Ka Ras

Tempering/tadka/waghar

  • 3 tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 2 Dried Red Chilli, Whole
  • 3/4 tsp Red Chilli powder / Laal mirch powder

Instructions

  • Wash and soak moong daal for about 15 minutes.(You can also cook it directly without soaking but soaking make it easier to cook and I prefer soaking the lentils before cooking)
  • In the pressure cooker or in a pan add the soaked lentil,chopped tomato,chopped green chili,ginger , turmeric, salt and coriander powder and add about 3 and 1/2 cups of water and 1 tsp oil.
  • Mix every thing and pressure cook on medium heat for 1-2 whistles(this time depends on the quality of lentil and the soaking time so cook till it become soft to touch,but make sure not to overcook it)
  • When the pressure cool down then open the cooker and gently mix the lentil.
  • Add some hot water to adjust the consistency and give it a nice boil.(if you want to serve with rice make it slightly thinner and if you are serving it with chapati or paratha then medium thick will be fine)
  • Now switch of the flame and add lemon juice and chopped fresh coriander in the daal and mix.
  • Heat ghee in a small pan and add the cumin seeds.
  • As soon as the cumin start to crackle add the whole red chilies and stir.
  • Remove the pan from the heat and add asafoetida and then the red chili powder.
  • Pour the tempering over the cooked lentil.
  • Gently mix and serve hot with steamed rice ,chapati or parathas

Notes

Measuring cup used- 1 cup=250 ml