Moong Daal Tadka-Simple and flavourful yellow lentil preparation
Moong daal tadka /yellow lentil is a staple,every day kind of daal of Northern India. It is specially popular in Uttar Pradesh and Punjabi cuisine.Yellow moong daal is cooked and digested easily as compared to Tuvar,sabut moong ,chana daal etc.It paires well with rice ,roti and parathas.Dhuli moong daal is cooked at least once in my kitchen as every one loves this simple and delicious daal.I love the smooth and creamy texture of this moong daal which enhances the taste .
As moong daal is very light to digest and is very versatile to use you can make many varieties with it .Can make daal,snacks ,sweets etc with it .I often use it to make simple daal, Moong daal paneer chilla , Moong daal pakora kadi, Moong methi bhajiya , Ram Ladoo etc
The method of making moong daal tadka is quite easy and simple.First the daal is washed properly and soaked .Then the soaked daal is cooked with the basic spices ,tomatoes ,chili and ginger.you can either use a pressure cooker or a normal pan.But I prefer using a pressure cooker for quick cooking. then a tempering is added on top.you can use either ghee or any cooking oil of your choice but ghee is prefered in this prepartion .Ghee gives a wonderful aroma to the cooked daal.Temering of ghee ,cumin and asafoetida is added before serving.
Daal is an integral part of Indian cuisine and different daals are cooked as par individual tatse.In my house we love almost all the lentils , split and whole both types.I regularly cook Tuvar daal, Sabut Moong daal, The whole Malka masoor ki daal, Rajasthani special Pachratna daal is my favorite daal and The family favorite Daal Makhni with jeera rice .
- CourseLentil/Daal, Side dish
- CuisineIndian, North Indian Cuisine
Servings Prep Time
4person 5minutes
Cook Time
20minutes
|
Servings
Prep Time
4person 5minutes |
Cook Time
20minutes |
- 1cup Moong daal/Split skinned yellow lentil
- 3/4cup Tomato / Tamatarchopped
- 2 Green chilies/hari mirchchopped
- 1.5tsp Ginger / Adrak
- 1/2tsp Turmeric Powder / Haldi Powder
- 1/2tsp Coriander Powder / Dhaniya Powder
- Salt to taste
- 3tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 2tsp Lemon Juice / Nimbu Ka Ras
- 3tbsp Clarified Butter / Desi Ghee
- 1tsp Cumin Seeds / Sabut Jeera
- 1/4tsp Asafoetida / Hing powder
- 2 Dried Red Chilli, Whole
- 3/4tsp Red Chilli powder / Laal mirch powder
- Wash and soak moong daal for about 15 minutes.(You can also cOok it directly without soaking but soaking make it easier to cook and I prefer soaking the lentils before cooking)
- In the pressure cooker or in a pan add the soaked lentil,chopped tomato,chopped green chili, turmeric, salt and coriainder powder and add about 3 and1/2 cups of water and 1 tsp oil.
- Mix every thing and pressure cook on medium heat for 1-2 whistles(this time depends on the quality of lentil and the soaking time so cook till it become soft to touch)
- When the pressure cool down then open the cooker and gently mix the lentil.
- Add some hot water to adjust the consistency and give it a nice boil.(if you want to serve with rice make it slightly thinner and if you are serving it with chapati or paratha then medium thick will be fine)
- Now switch of the flame and add lemon juice and chopped fresh coriander in the daal and mix.
- Heat ghee in a small pan and add the cumin seeds.
- As soon as the cumin start to crackle add the whole red chilies and stir.
- Remove the pan from the heat and add asafoetida and then the red chili powder.
- Pour the tempering over the cooked lentil.
- Gently mix and serve hot with steamed rice ,chapati or parathas
Measuring cup used- 1 cup=250 ml
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