Moth Dal Tadka

Name: Moth Dal Tadka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup moth dal (picked, washed, soaked overnight and drained); 3 cup water (for pressure cooking); 1 pinch turmeric powder; 0.5 tsp salt; 1 tbsp ghee; 1 tsp cumin seeds; 1 pinch asafoetida; 1 pcs onion (medium, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 1 pcs green chili (finely chopped); 2 pcs tomato (medium, finely chopped); 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

7/10

Earthy moth beans cooked until soft and finished with a simple onion, tomato, and cumin tempering. This comforting dal has a rustic taste, gentle spice, and pairs especially well with roti or steamed rice.

PREP

10m

COOK

30m

SERVES

1 KATORI

237 cal

SERVINGS

METHOD · 7 STEPS

prep · ~1 min
Soak and drain the moth dal.
Wash the moth dal well, soak it in enough water overnight, then drain before cooking.
TIPSoaking helps the beans cook more evenly and gives a softer dal.
pressure cook · ~20 min
Pressure cook the dal until soft.
1.Add soaked moth dal to a pressure cooker with water, turmeric powder, and salt.
2.Close the lid and cook on medium heat for 5 to 6 whistles.
3.Let the pressure drop naturally before opening the cooker.
4.Lightly mash a small portion of the dal to thicken it.
temper · ~6 min
Make the tadka.
1.Heat ghee in a pan over medium heat.
2.Add cumin seeds and let them crackle for 20 to 30 seconds.
3.Add asafoetida, then add onion and cook until light golden.
4.Add ginger, garlic, and green chili, and cook until fragrant.
TIPKeep the heat medium so the cumin and garlic do not burn.
saute · ~7 min
Cook the tomato masala.
1.Add tomato and mix well.
2.Add red chili powder, coriander powder, and garam masala.
3.Cook until the tomatoes soften and the masala looks thick and glossy.
simmer · ~7 min
Combine the dal and simmer.
Pour the cooked moth dal into the pan and mix well with the tadka. Simmer for 5 to 7 minutes, adding a splash of water if you want a looser consistency.
garnish · ~1 min
Finish with lemon juice and coriander leaves.
serve · ~1 min
Serve hot.
Serve the moth dal tadka hot with roti or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Do not skip the overnight soak; moth beans stay pleasantly soft rather than gritty after pressure cooking.
2
Let the pressure release naturally so the beans finish cooking gently and hold a creamy texture.
3
Mash only a few spoonfuls of cooked dal, not all of it, so the finished tadka keeps some rustic bite.
4
Cook the onion just to light golden; darker browning can overpower the earthy flavor of moth dal.
5
Wait until the tomato masala looks glossy and leaves a little fat at the edges before adding the dal.
6
Add lemon juice only after turning off the heat to keep its brightness fresh instead of dull.
7
This dal thickens as it sits, so loosen leftovers with hot water while reheating and simmer briefly.