Moong Dal Tadka

Moong Dal Tadka

Moong Dal (gram of split skin mung) is one of the most commonly used lenses in India. Many recipes are made with it.

What is Moong Dal

Mung beans are called Moong Dal in India. Mung beans also called as the green gram or moong. In Indian cuisine, whole lentils and split lentils are used.
Whole mung beans have a green color and when shelled, you see the yellow color of the beans.
Mung beans are a staple in Indian cuisine. We prepare a variety of dishes with, from stews, soups to sweet dishes.
According to Ayurveda, Moong dal is tridoshic, which means that it balances the three doshas which are kapha, vata and pitta.
Also Read: Khichdi Recipe (Dal Khichdi)


The main ingredients

▢ ½ cup moong dal (split skin mung lentils)
▢ 1 medium / ⅓ cup finely chopped onions
▢ 1 medium tomato – chopped
▢ ½ inch ginger (adrak) – finely chopped or grated
▢ ¼ teaspoon red chili powder
▢ ⅓ teaspoon turmeric powder (ground turmeric)
▢ 1.5 cups of water
▢ salt as needed

For tempering

▢ 1 teaspoon of cumin seeds
▢ 4 to 5 small to medium garlic – lightly crushed
▢ ¼ or ½ teaspoon of garam masala powder
▢ ¼ teaspoon red chili powder
▢ 1 or 2 green peppers – sliced
▢ a small pinch of asafoetida (hing) – optional
▢ 2 to 3 tablespoons of oil or ghee or butter


Pressure Cooking Moong Dal

  1. In a pressure cooker, take the chopped onions, the crushed tomatoes and the finely chopped ginger. Also add turmeric powder, red chilli powder and water to the cooker. Mix well.
  2. Cook under pressure for 5 to 6 whistles over medium heat until moong lentils are softened. Once the pressure sets in, remove the cover and stir the dal.
  3. If the dal looks thick, add a little water and simmer for 1 to 2 minutes.
  4. Add salt. Mix well and set aside. Check the taste and if necessary you can add more salt.

Make Moong Dal Tadka

  1. In a small saucepan, heat the oil or ghee or butter. First fry the cumin seeds.
  2. Then add the garlic and green pepper and fry for a few seconds. Do not sauté the garlic. Extinguish the flame.
  3. Now add the garam masala powder, the red pepper powder and the asafoetida. Turning off the flame earlier ensures that the spice powders do not burn.
  4. Stir quickly and immediately pour the tempering mixture into the dal.
  5. Stir the dal and serve the hot moong dal with steamed rice or chapatis.
  6. Moong dal tadka tastes best as is and there is no need to garnish it or add cilantro leaves. But if you want, you can always garnish with a few cilantro leaves. For a light taste, you can also squeeze a little lemon juice.


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