Let’s show you how to make moong dal today. This is an Indian recipe and a perfect meal for lunch. As you know, legumes and beans are good for health because legumes contain magnesium, manganese, calcium, vitamin B, iron, potassium, copper, carbohydrates, fiber, zinc, protein, and phosphorus. As you can see the nutritional value of legumes. Legumes are plant foods and are naturally low in fat, are practically free of saturated fat and they are cholesterol free.
Moong Dal Tadka Recipe
Of all the dals (lentils) that we eat at home on a regular basis, moong dal is probably everyone’s least favorite. Most people consider it as bland and in fact, we used to eat it when we were sick or needed to eat something light. However I like moong dal just like any other dal, all you need is a good tadka (tempering) and your delicious daal is ready in no time.
My momma makes the best moong dal and right now I miss her, she is with my elder sister right now, taking care of her and her baby boy. I like that this particular moong dal tadka recipe is so simple. There’s not much to do, the tempering is also very simple. Sometimes you just want to make a fuss-free simple recipe and if that’s the kind of recipe that you were looking to cook for dinner tonight then you are just in the right place.
This dal is made using moong bean/ petite yellow lentils. It is also light and easy on your stomach. With the festive season fast approaching it will be a good idea to give your stomach some rest in between with this moong dal tadka!
See the ingredients and directions below and give it a try!
- Make sure you wash the dal (lentils) before cooking.
Moong Dal Recipe Indian CuisineCategory: Dal MoongCuisine: Indian
Moong Dal Tadka is a vegan Indian recipe where Mung/Moong bean dal (lentil) is seasoned with spices! Do try this recipe and let us know via comments!Ingredients
- ¾ cup moong dal
- 3 cups water
- 5-6 garlic cloves, finely chopped or minced
- 5-6 curry leaves
- ½ teaspoon mustard seeds
- ¼ teaspoon + ⅛ teaspoon turmeric
- ¾ teaspoon lemon juice, fresh
- 2-3 dried whole red chilies
- In a pressure cooker add moong dal with 3 cups of water. Add more or less water depending on whether you prefer thick or thin dals. Add turmeric, salt, and mix.
- Close the cooker and let it whistle on high 1-2 times.
- Switch off the flame, the dal is now cooked. Set aside.
- Alternatively you can cook the dal in an open pan. If cooking in an open pan, soak the dal for 30 minutes and then cook in a pan till dal is soft and cooked around 20-25 minutes.
- Heat 1 tablespoon of oil in another pan. Add mustard seeds and wait till they crackle. Once the seeds crackle adds minced garlic, curry leaves, and whole red chilies.
- Cook till the garlic turns light golden brown.
- Add the tempering (tadka) to the daal and mix. Squeeze in some fresh lemon juice.
- Serve the dal hot with rice or Indian bread. You can also garnish with some fresh coriander leaves.
Adjust the consistency of dal to preference. If you like thicker dal, add less water around 2.5 cups in the beginning and then you can adjust the consistency later on. Break the whole red chillies before adding to the tempering, that makes the dal little spicy and enhances the flavor. This recipe is vegan, for a non-vegan version you can replace the oil with ghee (clarified butter).