Moong dal tadka

Cuisine: Indian
Meal: Dinner

Ingredients

• 1 cup moong dal dhuli 200 grams, also known as split petite yellow lentils
• 3 cups water 24 oz
• 1 medium tomato chopped
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder or to taste
• 3/4 teaspoon salt or adjust to taste

Tempering/Tadka

• 1 tablespoon oil 15 ml, or you can also use ghee
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon hing asafoetida
• 5-6 large garlic cloves sliced
• 1-2 dried red chilies
• 6-7 curry leaves
• half lemon juice of
• chopped cilantro

Method

• Add the rinsed moong dal along with 3 cups water, tomato, turmeric powder, red chili powder and salt to a pressure cooker or Instant Pot and stir to combine.
• Press the high pressure or manual button and cook on high pressure for 5 minutes if using an Instant Pot. Let the pressure release naturally for 10 minutes and then do a quick pressure release. If using a traditional pressure cooker, cook for 2 to 3 whistles on high heat. Let the pressure release naturally.
• Once the pressure is released, open the lid give the dal a stir. Adjust the consistency of dal at this point to your preference. I added 1/2 cup extra water at this point.
• Make the tadka/tempering by heating 1 tablespoon of oil (or you can use ghee) in a small pan on medium heat. Once hot, add cumin seeds and mustard seeds and let them splutter. Then add hing and stir.
• Add the garlic and dried red chilies and sauté for 2 to 3 minutes until garlic become light brown in color. Add the curry leaves and stir.
• Transfer the tadka to the dal and mix well. Finish by adding lemon juice and cilantro. Serve moong dal over rice or grain of choice for a hearty meal.

Notes

• To make this recipe gluten free, skip the hing (asafoetida) or use a gluten-free hing.
• You can use ghee or oil to add more flavor and aroma to the dal.