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Thursday, 23 April 2015

Moong Dal Tadka (Split Green Gram Lentil)


         It is a well known fact that Lentils are full of proteins and fibre and is a must-have in many homes. Here I bring to you a very flavourful dal that is very popular in most restaurants. This is my version of this simple Moong Dal Fry made restaurant style in a healthy way.

         Tastes awesome with rice and I am sure it is a comfort food for many. I like having it with steamed rice and some pickles and papads to go with it. It tastes heavenly. It can be had with any Indian bread too along with some onion rings and green chilies.






  • 1/2 cup split moong dal, soaked for 30 minutes, rinse & drain
  • 1 onion, chopped
  • 1" ginger, chopped
  • 1 tomato, chopped
  • 1/2 tsp. turmeric powder
  • 1 tbsp. ghee
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1 tbsp. garlic, chopped
  • 1-2 green chilies, chopped
  • 1/4 tsp. asafoetida
  • salt to taste
  • 1/2 tsp. garam masala powder
  • 1 tsp. roasted coriander-cumin powder
  • 1 tbsp. kasuri methi, crushed
  • 1 tbsp. lemon juice
  • coriander leaves to garnish






          Boil the dal in 1 1/2 cups water along with onion, tomato, ginger and turmeric powder for 5-6 whistles.

         Heat ghee and oil in a pan and temper with cumin seeds. After a few seconds, add the garlic and green chilies. Saute till the garlic changes colour.

          Now add the asafoetida, coriander powder and garam masala powder. Immediately add the boiled dal and salt. Switch off the flame.

          Add the kasuri methi and lemon juice and mix well. Garnish with coriander leaves and serve with either rice or chapattis.









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