Moong Dal Tadka is a highly favoured Indian dish that represents the uniform familiarity of flavour with peppery true gems in each family line. The North Indian comfort food of split green gram, cooked low and slow in the water, comes to life when finished with a tempered tadka (garnish) ghee/oil-infused cumin mustard seeds along with turmeric powder, red chilli powder/salt. And as the spiced tadka drizzles over the gentle, creamy dal, textures intertwine, and flavours harmonise. The bright yellow colour of Moong Dal Tadka is a treat for the eyes, and its amazing fragrance, sprinkled with freshly chopped cilantro, calls everybody out towards your dining table. This one is easily customised to whatever vegetables are on hand. Spinach, tomatoes, and even carrots would be an excellent addition for flavour & nutrition, or swapping in different spices to mix up the taste profiles from batch to batch. In addition to this, Moong Dal Tadka is packed with protein, long fibre, and several vitamins. It also makes for an excellent source of nutrition for vegetarians or vegans. Be it with a bowl of piping hot rice or roti; the Moong Dal recipe is comfort and nutrition packed all in one homely dish that speaks to both the heart, making this an authentic Indian culinary gem.

• 1 cup moong dal
• 2 tomatoes
• 1 ginger
• 1/2 tsp turmeric powder
• Salt
• 2 tsp cumin seeds
• 2 tbsp coriander powder
• 1 pinch hing
• 1 tbsp coriander leaves

• Rinse 1 cup of moong dal in water and soak for 30 minutes to get a soft texture.
• Separate the water reserved. In a pressure cooker, add 1 cup soaked moong dal, 4 cups of water, and a pinch of salt.
• Now add the dal, salt, and 2 cups of water; cook till it gives 3-4 whistles. Dal should be cooked to soft mushiness. Otherwise, you can cook the dal in a pot on your stovetop or cook it using a rice cooker until it becomes soft, as per our choice.
• Melt two tbsp of ghee in a pan on medium heat.
• Add 1 tsp of cumin seeds and allow them to splutter briefly. Sprinkle water, add 1/2 tsp of hing, and stir for another second. Put 2-3 dry red chillies, crushed, and saut until aromatic.
• Now throw in some curry leaves and let them sputter up.
• Saut 1 small onion, finely chopped, until translucent.
• Next, add 1 tsp of ginger-garlic paste and saut for a minute more.
• Half tsp Haldi, half spoon coriander powder, and half tbsp Lal Mirch. Saut for a minute.
• Then, add hand-crushed 1 tomato and cook until everything is mixed well.
• Add the cooked moong dal to it and mix well with the tadka. Add salt to taste and 1/4 tsp of garam masala powder. After adding, check the salt and taste.
• Now cook this on low flame for 5-7 minutes to absorb all flavours in the dal.
• Add a handful of freshly chopped coriander leaves and some garam masala powder. Enjoy hot with rice or roti/chapati/naan. You can add a clove in the tadka for additional taste.
• If you want a lower-calorie version, use half ghee and half oil for the tadka. You may add as many spices and chilies to suit your taste enhancements. It is also more versatile, and you can further enhance it by adding your choice of vegetables or herbs.
• They are also very comforting and nourishing in taste! So enjoy a delightful Moong Dal Tadka.
• If you liked this recipe of moong dal, don't forget to share it with your friends and family.