Homestyle Moong Dal Tadka

This homestyle moong dal tadka recipe is really comforting, made with split yellow lentils and a flavorful spiced oil tempering. It's hearty and perfect with rice or roti for a weeknight dinner.

Ingredients

• 1 cup yellow moong dal
• 3 cups water for dal
• 0.5 teaspoon turmeric powder
• 1 inch ginger
• 2 cloves garlic
• 1 small green chili
• 1 medium onion
• 1 medium tomato
• 2 tablespoons ghee or vegetable oil
• 0.5 teaspoon cumin seeds
• 0.25 teaspoon asafoetida (Hing)
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon salt
• 2 tablespoons fresh cilantro leaves
• 1 lemon

Instructions

1. Rinse 1 cup yellow moong dal thoroughly under running water until the water runs clear. Soak the dal in enough water for 15 minutes.
2. While the dal soaks, prepare your aromatics and vegetables. Peel and finely grate 1 inch ginger and 2 cloves garlic. Finely chop 1 small green chili. Finely dice 1 medium onion and 1 medium tomato.
3. Drain the soaked moong dal and transfer it to a pressure cooker. Add 3 cups water for dal and 0.25 teaspoon turmeric powder. Close the lid and cook for 3 whistles (approximately 8-10 minutes on Instant Pot, set to high pressure with natural release) until the dal is soft and well-cooked.
4. Once the pressure releases naturally, open the cooker and gently mash the dal with a spoon to a creamy consistency. Set aside.
5. For the tadka (tempering), heat 2 tablespoons ghee or vegetable oil in a separate small pan over medium heat.
6. Once the ghee or oil is hot, add 0.5 teaspoon cumin seeds and allow them to crackle. Then add 0.25 teaspoon asafoetida (Hing) and cook for a few seconds.
7. Add the grated ginger, grated garlic, and chopped green chili to the pan. Sauté for 1 minute until fragrant.
8. Add the diced onion and cook until it turns translucent, about 3-4 minutes, stirring occasionally.
9. Stir in the diced tomato and cook until it softens and the oil begins to separate, about 5 minutes.
10. Reduce the heat to low and add 0.5 teaspoon red chili powder, 0.25 teaspoon turmeric powder and 0.5 teaspoon garam masala. Cook the spices for 30 seconds, stirring continuously to prevent burning.
11. Pour the cooked and mashed dal into the pan with the tadka. Add 0.5 teaspoon salt and stir everything together well. Bring the dal to a gentle simmer for 2-3 minutes, allowing the flavors to meld. If the dal is too thick, you can add a splash of hot water to reach your desired consistency.
12. Transfer the homestyle moong dal tadka to a serving bowl. Garnish with 2 tablespoons fresh cilantro leaves and a squeeze from 1 lemon. Serve hot with steamed rice or roti.

View the interactive Homestyle Moong Dal Tadka recipe