Popular Indian dish known for its comforting flavors and creamy texture, tempered with aromatic spices, and garnished with a tadka (tempering) of ghee, cumin seeds, and red chili.
Prep Time
10 MINS
Cook Time
30 MINS
Total Time
40 MINS
Servings
4 SERVINGS
Main Ingredients
1 cup RK Moong Dal
3 cups water
1 onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, slit lengthwise
1 teaspoon ginger-garlic paste
1/2 teaspoon RK Turmeric Powder
1/2 teaspoon RK Cumin Powder
1/2 teaspoon RK Coriander Powder
1/4 teaspoon RK Red Chili Powder (adjust to taste)
Salt to taste
2 tablespoons ghee (clarified butter)
1 teaspoon RK Cumin Seeds
1 dried red chili
Fresh cilantro leaves for garnish
Directions
1. Rinse the moong dal under running water until the water runs clear.
2. In a pressure cooker, add the rinsed moong dal, water, chopped onions, tomatoes, green chilies, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, and salt.
3. Close the pressure cooker lid and cook for about 3-4 whistles, or until the moong dal is cooked and soft. If using a regular pot, cook until the dal is tender and fully cooked.
4. Once the pressure is released, open the cooker and give the dal a good stir, ensuring it is well combined.
5. Heat ghee in a small pan over medium heat. Add cumin seeds and dried red chili. Let them splutter and become aromatic.
6. Pour the tempering (tadka) over the cooked dal and mix well.
7. Garnish with fresh cilantro leaves and serve the Moong Dal Tadka hot with steamed rice or roti.
