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.
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.
Sharing This Recipe With Foodies _ Redoing Old Posts
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
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.
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.
Clarified butter. Adds a delicious flavour to the dal. For a vegan version, omit it.
Any vegetable oil for stir frying onion, garlic, ginger, chillis and tomatoes. I use sunflower oil.
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.
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.
Peeled and minced or cut into thin strips, whichever you prefer.
I prefer to add minced. You can slice them and use. Add according to your taste.
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.
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.
Haldi, hardar. Need a bit for the dal.
Known as hing in India. Optional ingredient. If you want a completely gluten free dal then omit using hing. Or get the pure version.
Add according to your taste.
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.
Add according to your taste. Use homemade Garam Masala or ready made. Easily available in all Indian Stores or online.
Amchur Powder is dried raw mango powder which adds a tangy sweetish taste to the dal. Easily available in all Indian Stores and Online.
Use about 2-3 tbsp finely chopped. Chop the stems too as they are very flavourful.
Optional. Can serve the dal with a wedge of lemon on the side.
Watch How To Make Dal Tadka |Moong Dal
DAL TADKA | MOONG DAL
PREPARE DAL TADKA
- 1 cup yellow moong dal
- 4 cups water
- 2 tbsp oil
- 1 cup onion finely chopped
- 1 tbsp garlic minced
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 1 tsp cumin seeds
- ¼ tsp asafoeitda
- 1 tsp dhana jiru
- 1 tsp garam masala
- 1 tsp amchur powder
- 1 - 1¼ tsp salt
- 1 medium tomato finely chopped
- 1 tsp turmeric powder
- 2 tbsp fresh coriander chopped
- 1 tsp ghee
- ½ tsp cumin seeds
- 1-2 dry red chilli
- 3-4 cloves of garlic sliced
- ½ tsp red chilli powder
PREPARE THE DAL TADKA
- Wash the dal and put it in a pressure cooker with 2 cups of water, ½ tsp cumin seeds and ½ tsp turmeric powder. Cook it for 1 whistles or cook in a pan till the lentils are done. If you cook in a pan, you may need more water. Moong dal cooks very easily.
- Heat the oil in a pan over medium heat. When it is hot, add remaining ½ tsp cumin seeds let it sizzle for a few seconds.
- Add onions and asafoetida and stir fry till it becomes soft and becomes light brownish in colour.
- Add minced garlic and stir fry for a few seconds.
- Add ginger and chilli paste. Stir fry for a while.
- Add chopped tomato and remaining ½ tsp turmeric powder.
- Cover the pan with a lid and cook for 2 to 3 minutes or till the tomato becomes soft.
- Add the remaining turmeric powder and dhana jiru.
- Add the cooked lentils, salt and remaining water.
- Simmer over low heat for 10 minutes. Stir occasionally.
- Add garam masala and amchur powder and mix well. The dal is ready.
PREPARE THE TADKA
- Heat ghee in a small pan for tempering.
- Add cumin seeds. When they begin to sizzle, add the sliced garlic.
- Stir fry over low heat till the garlic begins to turn light brown.
- Add the whole dry red chilli and mix.
- Add the chilli powder and immediately take the pan off the heat.
- Pour the tadka on the dal.
- Serve dal tadka with plain rice, jeera rice, roti or paratha.
- Can add lemon juice instead of amchur powder if you want to.
- Add more water if the curry becomes too thick.
Adjust the spices according to your taste.
- The dal will become thick as it rests. Add a bit of water when you heat it up.
- Can be prepared a day ahead. Store it in the fridge in an airtight container.
- This dal freezes well and stays good for a month. Add the tempering or tadka just before serving.
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