Simple Moong Dal Tadka
This Simple Moong Dal Tadka is a comforting and nutritious Indian lentil dish, featuring soft, yellow split lentils simmered with turmeric and salt, then finished with a fragrant tempering of ghee, cumin, garlic, and other spices, making it light, digestible, and incredibly flavorful.
For 4 servings
Rinse the moong dal thoroughly under cold running water until the water runs clear. You can soak it for 15-20 minutes for faster cooking, but it's not strictly necessary for moong dal.
Combine the rinsed dal, 3 cups of water, and turmeric powder in a pressure cooker. Cook on high pressure for 3-4 whistles, then let the pressure release naturally. If using a pot, bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the dal is soft and mushy. Stir in salt to taste and mash lightly with the back of a spoon if desired for a creamier consistency.
While the dal is cooking, prepare your tadka ingredients: mince garlic and ginger, slit the green chili, and chop onion and tomato if using.
Heat ghee in a small pan or tadka ladle over medium heat. Once hot, add cumin seeds and mustard seeds. Let them splutter for a few seconds.
Immediately add asafoetida and dried red chilies. Sauté for 10-15 seconds until fragrant, being careful not to burn them.
Add minced garlic, grated ginger, and slit green chili (if using). Sauté for 30-60 seconds until the raw smell disappears and garlic turns light golden. If using onion, add it now and cook until translucent.
If using, add chopped tomato and cook until it softens and becomes pulpy, about 2-3 minutes.
Pour the hot tempering (tadka) directly over the cooked dal in the pressure cooker or pot. Stir well to combine the flavors.
Bring the dal to a gentle simmer for 2-3 minutes, allowing the flavors to meld. Check seasoning and adjust salt if needed. If the dal is too thick, add a little hot water to reach your desired consistency.
Garnish generously with fresh chopped cilantro and a squeeze of fresh lemon juice (if using) before serving hot with rice or roti.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Adjusting Consistency: If your dal is too thick after cooking, add a little hot water to thin it out to your desired consistency. If it's too thin, simmer it uncovered for a few extra minutes.
- 2Don't Burn the Tadka: The key to a flavorful tadka is to cook the spices just enough to release their aroma without burning them. Keep the heat moderate and watch them closely.
- 3Fresh Ingredients Matter: Using fresh garlic, ginger, and cilantro makes a significant difference in the final taste of the dal. Avoid pre-minced or dried versions for the best flavor.
- 4Soaking Dal: While moong dal cooks relatively quickly, soaking it for 15-20 minutes before cooking can further reduce cooking time and make it even more digestible.
Adapt it for your goals.
Spicier Version
Add 1/2 tsp red chili powder along with the tomatoes in the tadka, or increase the number of green chilies for more heat.
Vegetable DalVegetable Dal
Add finely chopped spinach, bottle gourd (lauki), or carrots to the dal while it's cooking for added nutrients and texture.
Smoky Dhungar TadkaSmoky Dhungar Tadka
For an authentic smoky flavor, place a small steel bowl in the dal, put a hot charcoal piece in it, drizzle a few drops of ghee on the charcoal, and immediately cover the dal pot for 2-3 minutes.
Why this is on our healthy list.
Rich in Plant-Based Protein
Moong dal is an excellent source of vegetarian protein, essential for muscle repair, growth, and overall body function, making it a staple for those on plant-based diets.
Aids Digestion
Known for being light and easy to digest, moong dal is often recommended for its digestive benefits and is gentle on the stomach, thanks to its fiber content.
Good Source of Essential Nutrients
This dal provides a good amount of dietary fiber, folate, iron, magnesium, and B vitamins, contributing to energy production, blood health, and metabolic functions.
Frequently asked questions
Yes, you can. After rinsing, combine the dal, water, and turmeric in a heavy-bottomed pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the dal is tender and mushy. Stir occasionally to prevent sticking.
