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
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
Leach the tomatoes before using for kidney patients.(slice and soak tomato in water for few hours and then discard that liquid)