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.
Ingredients
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
FOR TEMPERING/TADKA
- 1 tsp ghee
- ½ tsp cumin seeds
- 1-2 dry red chilli
- 3-4 cloves of garlic sliced
- ½ tsp red chilli powder
Instructions
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.
TO SERVE
- Serve dal tadka with plain rice, jeera rice, roti or paratha.
Notes
- 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.