Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Lentils are a staple in Indian cuisine. A wide variety of lentils are prepared in the cuisine of North India, especially in the Punjabi region, where lentil dishes are known as dals.
Moong dal refers to split and skinned mung bean. It is also called peeli dal or yellow lentil because once the green skin is removed, the beans are bright yellow inside.
Moong dal is very easy to digest, and it is also the easiest dal to make. First, we pressure-cook the lentils until they are soft, and then we add a delicious, spiced tempering.
Dal is usually paired with boiled rice although it can also be served with roti. Try out this dish and share your experience.
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For the dal:
- 1 cup dhuli moong dal (yellow lentils), soaked in water for 1-2 hours and drained
- 1 tomato, chopped small
- 1 inch ginger, peeled and chopped
- 1 green chilli, chopped
- 1/2 tsp salt, or to taste
- 1/2 tsp turmeric powder
- 750 ml water
For the tadka (tempering):
- 3 tbsp butter, desi ghee, or oil
- 1 tsp coconut oil
- 1/4 tsp heeng (asafoetida powder)
- 1 tsp jeera (cumin seeds)
- 1 onion, chopped small
- 6-7 garlic cloves, grated
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 2 tsp kasuri methi (dry fenugreek leaves)
- 1/2 tsp garam masala
- 2 tbsp chopped hara dhania (cilantro)
- 2 whole dry red chillies
- Put the soaked dal and drained in a pressure cooker. Add the chopped tomato, chopped ginger, chopped green chilli, salt, turmeric powder and water. Close the pressure cooker, keep the heat on high and at the first whistle put off the heat. Open the cooker when the pressure subsides.
- Open the cooker. The dal should be soft. Add water to thin down the consistency of the dal. Stir well and keep on low flame.
- Prepare the tadka: Place a pan a side burner. Keep the heat on low-medium. Add the butter and coconut oil and let the butter melt. Ensure you stir the dal from time to time while preparing the tadka.
- Once the butter melts, add in the heeng and jeera. Let the jeera crackle.
- Add the chopped onion and saute for 1 minute. Then add the grated garlic. Reduce the heat to low and saute until the onion and garlic turn brown.
- Add the coriander powder, red chilli powder and kasuri methi. Mix well and saute for 1 minute.
- The tadka is ready. Transfer the dal into the tadka pan and mix well. Keep the heat on low. Add the garam masala and hara dhania. Mix well then add the dry red chillies. Stir a few times and cook for 4-5 minutes.
- Moong dal tadka dish is ready. Serve with roti or rice.
© 2022 Rajan Singh Jolly