Dal Tadka |Moong Dal

Recipe: Dal Tadka |Moong Dal

Dal Tadka |Moong Dal is a comforting, healthy, protein rich and hearty lentil dish. Mostly enjoyed with rice or roti, it is an easy dal to make. Dal is lentils and tadka is tempering. After preparing the dal, a tempering or vaghar is added on top before serving. The added garlic and smokey flavour of red chilli powder enhances the overall flavour of this dish.

For my family, dal tadka and roti is a quick go to recipe for those lazy Sunday evenings or when one needs to make something in a jiffy. While soaking the dal has its advantages, you can make it without soaking it. However, it will take a bit longer to cook.  Allowing the dal to soak for 20-30 minutes makes it so much easier to cook and also the dal turns out more creamier.

You can prepare dal tadka using any lentils of your choice like split masoor dal (puy lentils), pigeon pea dal or chana dal(chickpea dal). We like to use split moong beans, the yellow variety.

Memories

Dal Tadka is a popular Sunday meal at my sister in law’s home in UK. While my mum made it simple using only garlic, ginger and green chillis, I learned dal tadka from my sister in law. Now it has become a dish that I make at least once a week. And we prefer to have it with hot rotis. Jeera rice is another option if you prefer rice.

My old photos of this lentil dish were absolutely horrible, dark and not in focus at all. Well, that is understandable as I first posted this recipe on the blog on 16/08/2012. Back then I had very little knowledge of how to take food photos, all about the importance of natural light and yes taking a number of shots to pick the best ones. I would usually take one only! Updating this post on 08/09/2023 by sharing it with the group.

Some More Lentil Recipes

Ingredients Required For Dal Tadka |Moong Dal

Moong Dal

Split moong dal the yellow variety. Wash the lentils in a strainer or by changing the water several times in a bowl. Allow the dal to soak for 20-30 minutes. This helps the dal to cook quicker. If by chance the dal is a bit old, soaking it will help it to cook.

Water

Normal tap water is required to soak and cook the dal. May need to add more depending on how thick or thin you want the lentil curry or dal. We prefer it a bit thick so that it is easier to scoop up with roti and enjoy. For this recipe you may required 4+ cups of water for cooking.

Ghee 

Clarified butter. Adds a delicious flavour to the dal. For a vegan version, omit it.

Oil

Any vegetable oil for stir frying onion, garlic, ginger, chillis and tomatoes. I use sunflower oil.

Onion 

Use any of your choice, red, white or yellow. I prefer using red onion. Peel and finely chop the onion to measure about 1 cup.

Garlic 

Peel and chop finely or mince for the dal. Peel and slice about 3-4 cloves of garlic and slice them for the tempering or vaghar.

Ginger

Peeled and minced or cut into thin strips, whichever you prefer.

Green Chilli 

I prefer to add minced. You can slice them and use. Add according to your taste.

Tomato 

Use finely chopped 1 medium tomato. For this curry I don’t like to use the fresh tomato puree as it changes the colour of the dal.

Cumin Seeds

Required for the dal and tempering.

Red Chilli Powder

Need a bit for the tempering. Can opt to use Kashmiri Red Chilli Powder if you don’t want the dal tadka to be too hot.

Dry Red Chilli

One or two to add to the tempering.

Turmeric Powder 

Haldi, hardar. Need a bit for the dal.

Asafoetida 

Known as hing in India. Optional ingredient. If you want a completely gluten free dal then omit using hing. Or get the pure version.

Salt 

Add according to your taste.

Dhana Jiru

Dhana jiru is a spice blend that is used for almost all Gujarati dishes. If you don’t have any then use 1 tsp coriander powder and ¼ tsp cumin powder.

Garam Masala 

Add according to your taste. Use homemade Garam Masala or ready made. Easily available in all Indian Stores or online.

Amchur Powder

Amchur Powder is dried raw mango powder which adds a tangy sweetish taste to the dal. Easily available in all Indian Stores and Online.

Fresh Coriander 

Use about 2-3 tbsp finely chopped. Chop the stems too as they are very flavourful.

Lemon

Optional. Can serve the dal with a wedge of lemon on the side.