Moong Dal Tadka is a cozy nourishing dal made with yellow split lentils and ghee tempering along with Indian whole spices. This recipe is super easy yet tastes great.
Dal is the most essential staple dish in Indian cuisine. There are countless variations of dal all across India. Every household has their own version, today I am sharing my version. My recipe uses basic Indian pantry staple, is mildly spiced yet its full of flavors & has a perfect texture. Traditionally, Toor dal is used to make dal fry but I like to use yellow moong dal as it’s easier to digest. Dal tadka literally translates to lentils with tempering. I have cooked the lentils in Instant Pot and then tempered with ghee tempering of cumin seeds, asafoetida, green chili, garlic and curry leaves. This garlicky ghee tadka definitely enhances the flavor of this dal. I have grown up eating moong dal tadka aka moogacha varan. Most days my mom would just make this simple dal without adding garlic to the tadka.
Apart for being nutritious, it is indeed a comfort food and is super easy to make. All you need is 30 minutes to whip this delicious side dish. This recipe indeed comes to my rescue when I don’t meal prep.
Ingredients:
Dal: I have used split petite yellow lentils aka moong dal in this recipe. Alternatively, you can use toor dal or arhar dal. A mixture of toor and moong dal works well too.
Ghee /Oil: I have used a mixture of ghee and oil in this recipe. Addition of ghee adds a lovely nutty aromatic flavor to this recipe. Alternatively, you can use any neutral oil of your choice to make this dal vegan.
Spices: I have used basic spices to mildly flavor this dal. All you need is cumin seeds, hing, green chilies, turmeric powder to temper the dal.
Curry leaves and garlic : Curry leaves and pounded garlic are star ingredients of this flavorful tadka. These two ingredients add tons of flavor to this recipe. If you don’t like garlic you can leave it out, still the dal tastes delicious.
Why we love this recipe:
- As there is no prep required and comes together in 30 minutes.
- Is protein packed and a wholesome meal when served with rice or roti.
- This moong dal tadka is easy to digest.
- This recipe can be doubled or tripled. I have used 6 quart Instant Pot. The time of cooking the dal will remain the same.
How To Make Moong Dal Tadka:
- Prep the lentils by rinsing them a few times until the water runs clear. If you are not in a hurry soak them for 30 minutes. If not go ahead and make your dal.
- Cook the lentils: Add the drained lentils to the instant pot, along with water, turmeric powder and garlic. Press the pressure cook mode on Instant Pot and cook on high for 5 minutes, followed by natural pressure release. Alternatively, you can use a traditional pressure cooker, cook the lentils to 2-3 whistles. Once the pressure is released naturally whisk the dal until smooth, add water if needed for the desired consistency.
- Make the tempering/ tadka: Melt ghee in saucepan, add oil followed by cumin seeds, hing, curry leaves, green chili and pounded garlic. Let everything splutter. Pour this tadka over dal, give everything a good mix.
- Serve the dal with some rice or roti. I like some pickle and papad on the side too.
What to serve with Moong Dal Tadka:
This protein packed and delicious dal tastes even better when served with
- Rice
- Roti
- Quinoa
- Raw mango pickle and papad on the side
Variations:
- You can use different lentil combinations: I have used only yellow moong dal. You can use a combination of moong dal and toor dal. Even a combination of moong dal and red masoor dal works well.
- You can add onions and tomatoes to the ghee tempering.
Storing & Freezing Tips:
You can store the dal in airtight container in the fridge for up to 4-5 days. Feel free to reheat it in microwave or on the stovetop.
To freeze, let the dal cool completely and then transfer it to a freezer safe container. You can freeze up to 2 months. To reheat, first let it thaw in the refrigerator, then heat it in the microwave or on the stovetop. Make sure to freeze the dal in small portions to thaw and reheat only.
More nourishing soup and dal recipes:
Why rinse & soak the lentils?
- It is important to wash the dal before cooking. Washing the dal removes excess starch and residues ensuring the dal has a clean taste and consistency.
- You can soak your moong dal before you cook it but it is not a requirement unlike thicker dals. Soaking ensures that the dal cooks faster. However, if you are short on time moong dal is very forgiving and cooks quickly regardless of soaking.
If You Have Tried This Recipe, I Would Love To Hear Your Feedback:
If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @nikfoodamour
