Life is so DAL without you!!
Lentils, and moong beans are a staple in Indian cuisine. They are commonly pressure cooked to become wonderfully tender and served as saucy main dishes with roti, paratha or steamed rice.
Moong dal here refers to skinned and split moong beans also known as petite yellow lentils. They originally are greenish in color but have a yellow color once the husks are removed.
On the other hand, a dal recipe is also referred to as Dal and so this preparation made with mung lentils is also called Moong Dal.
Though there are many simple and best curries and dals in Punjabi cuisine, nothing beats the simplicity and appeal of dal tadka, a yellow dal generously garnished with tadka (tempering) of garlic, dry red chilli and cumin seeds. Its rich and appetizing flavor profile makes it suitable to be served with array of Indian flat breads and makes a healthy meal. It is the cooking process which makes it so unique and irresistible.
Generally in any dal recipe, tempering is prepared first and then cooked dal is added to it but not in this recipe; here pressure-cooked dal is first mixed with sautéed ginger, garlic, green chilli and onion and then ghee tempered garlic and spices are poured over it at the time of serving.
Ingredients for Moong Ki Dal Tadkewali
Steps for Moong Ki Dal Tadkewali
Moong Ki Dal Tadkewali
Ingredients
2 tablespoons of Oil
3/4th cup Yellow Lentils
1/2 teaspoon Cumin
1/2 teaspoon Asafoetida (hing)
2-3 Green Chillies chopped
1 tablespoon Ginger-Garlic chopped
1 Tomato chopped
1 teaspoon of Red Chilli powder
1/2 teaspoon of Turmeric powder
1 teaspoon Coriander powder
Salt
3 cups of Water
1/2 cup of Water
Coriander Leaves
1 teaspoon of Lemon juice
2 tablespoon Ghee
1/2 teaspoon Cumin
2 Red Chillies
1/2 teaspoon Red Chilli powder
Steps
Firstly take 3/4th cup yellow lentils moong dal wash it and soak in water for 1 hour.
Lets move to the next step. In a pressure cooker heat 2 tbsp of oil add 1/2 tsp cumin seeds, 1/2 tsp asafoetida, add 2-3 chopped green Chillies, sauté for 10 seconds on low flame.
Add 1 tbsp chopped ginger-garlic sauté it for a minute keep stirring.
Next add 1 medium size chopped onion, cook till the onion is soft and brown on a high flame, add 1 chopped tomato, mix it and add 1tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp salt.
Mix all the spices and fry it on a high flame for 2-3 minutes till the tomatoes are soft.
Drain the water from the soaked moong dal, add it to the tomato mixture, fry it for 2-4 minutes on high flame, keep stirring.
Next add 3 cups of water to the dal mix it, then pressure cook it till 2 whistles on low flame.
Then off the flame after 2 whistles and let the pressure release by itself.
Then open the lid of the pressure cooker and check the Dal if it is soft and done, check the consistency if too thick add 1/2 cup of hot water mix it.
Add some chopped coriander leaves, 1 tsp lemon juice and give a good mix, check the salt at this point and cook for 3-4 minutes on low flame.
Then off the flame, now lets prepare the Tadka.
In a small Kadai heat 2 tbsp pure ghee, add 1/2 tsp cumin seeds, 2 Dry Red Chillies fry them for for 2 minutes on low flame, then off the flame.
After half a minute, add 1/2 tsp red chilli powder to the ghee and give a good mix and then pour this tadka on the Moong dal and serve.
Serve it Hot with roti, paratha, steam rice or tandoori naan.
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Tips *The main ingredient of making dal Tadka is Asafoetida, as it solves the stomach-related guide, and enhances the flavor of Dal. *Use ghee for making Dal as it will enhance the taste and flavor.
Compared to other lentils, Moong lentils are among the easiest to digest. Therefore they are often recommended for low glycemic diets, and are a part of the detox diet in Ayurveda.
Moong Dal is delicious, healthy and protein rich dishes made from hulled and split moong beans or yellow moong lentils. Moong Dal Tadka, with flavorful seasonings tempered in hot oil or ghee which includes lightly sautéing aromatics before mixing with the cooked moong lentils. create incredibly savory, satisfying lentil dishes!
Split Mung bean dal cooked in aromatic Indian spices, onions and tomatoes; perfect with a bowl of hot steaming rice or any Indian flat bread. It is a perfect recipe to serve during your weekday lunch or dinner.
