Moong daal tadka- Simple and flavourful curried yellow lentil cooked with tomato,green chili,ginger and tempered with cumin ,asafoetida and red chili
Course: Lentil/Daal, Side Dish
Cuisine: Indian, North Indian Cuisine, Punjabi Cuisine
Keyword: daal tadka, moong daal tadka
1cupMoong daal/Split skinned yellow lentil
3/4cupTomato / Tamatarchopped
2Green Chillies / Hari Mirchchopped
1.5tspGinger / Adrak
1/2tspTurmeric Powder / Haldi Powder
1/2tspCoriander Powder / Dhaniya Powder
To tasteSalt / Namak
3tbspFresh Coriander / Cilantro / Hara Dhaniya
2tspLemon Juice / Nimbu Ka Ras
3tbspClarified Butter / Desi Ghee
1tspCumin Seeds / Sabut Jeera
1/4tspAsafoetida / Hing powder
2Dried Red Chilli, Whole
3/4tspRed Chilli powder / Laal mirch powder
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