Delicious Moong Dal Tadka Recipe | No Cooker Needed! Easy & Quick!

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

cilantro

💰Cheaper: parsley

Parsley can provide a similar fresh flavor.

Soak 1 cup of moong dal in water for 4 to 5 hours, washing it 2 to 3 times before soaking.

Add the soaked moong dal to a pot and cover it with enough water, ensuring the dal is completely submerged with half an inch of water on top.

Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 3 to 4 green chilies (adjust to taste), 1 finely chopped medium onion, 1 finely chopped tomato, 1 tablespoon of finely chopped garlic, 1 tablespoon of finely chopped ginger, and salt to taste to the pot.

Mix all the ingredients well in the pot.

Boil the dal on medium flame for at least 20 to 25 minutes, stirring every 5 minutes to prevent sticking.

After 25 minutes, check the consistency of the dal; it should be thick but not overly mashed due to the soaking.

If needed, add water to achieve your desired consistency, typically preferring a thick dal.

Add 2 to 3 tablespoons of freshly chopped coriander to the dal and shut off the flame.

For the tadka, heat 2 tablespoons of ghee in a separate pan, add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds, and let them splutter.

Add a little bit of chili powder to the tadka and pour it over the cooked dal immediately, covering the dal to infuse the flavors.

Let the dal rest for about 3 to 4 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: