Green Moong dal Tadka is very healthy, nutritious and easy to digest. This dal recipe is slightly on the thicker side and is best relished with any type of Indian bread like tandoori roti, naan, paratha or chapatti. Be sure to include some sliced onion and a drizzle of lime juice. It can also be served with steamed rice or jeera rice and accompanied with some pickle and papad. So check out the step by step pictorial recipe to prepare my version of this delectable lentil curry.
Green Moong Dal can be prepared as a curry, khichdi (porridge) or as a soup. It can also be soaked and sprouted to be used in salads or chaats. It simply tastes yummy in any which way it is had. It is a powerhouse of proteins and nutrients and should be had as frequently as possible. So obviously good for the elderly and during pregnancy.
- 1/2 cup Green Moong Dal
- 1/4 cup split moong dal
- 2 onions, chopped
- 2 green chilies
- 1" ginger, grated
- salt to taste
- 1/2 tsp. turmeric powder
- 2-3 tbsp. oil
- 1 whole dry red chili
- 1 tsp. cumin seeds
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 2 bay leaves
- 1 tsp. ginger-garlic paste
- 1 tsp. roasted coriander-cumin powder
- 1 tsp. red chili powder
- 1/2 tsp. garam masala powder
- 1 tomato, chopped
- 2 tbsp. yoghurt
- 1 tsp. kasuri methi, crushed
- 2 tbsp. ghee
- 3 garlic cloves, finely chopped
- 1/4 tsp. asafoetida
- 1 tsp. Kashmiri red chili powder
- 1 tbsp. coriander leaves, chopped
- sliced onion to garnish
Soak both the lentils overnight or for a minimum of 4 hours. Pressure cook them along with 1 chopped onion, grated ginger, salt, turmeric powder and green chilies in 2 cups water for 5-6 whistles. Mash with the back of the ladle and keep aside.
Heat oil in a pan and temper with dry red chili, cinnamon, cardamoms, cloves, bay leaves and 1/2 tsp. cumin seeds. Sauté for a few seconds.
Add the remaining onion and fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.
Now add the chopped tomato and sauté till it nicely mashed. Add the boiled dal and simmer on a medium flame for 2 minutes.
Then add the yoghurt and kasuri methi. Continue to simmer for a further 2 minutes. Take off the flame and keep aside.
Heat ghee and temper with the remaining cumin seeds. Sauté for a few seconds and then add the chopped garlic and asafoetida. Sauté till it changes colour.
Switch off the flame and add the red chili powder. Give it a stir and immediately pour this tempering over the cooked dal and serve, garnished with coriander leaves and sliced onion.
Soak both the lentils overnight or for a minimum of 4 hours.
Pressure cook them along with 1 chopped onion, grated ginger, salt,
turmeric powder and green chilies in 2 cups water for 5-6 whistles.
Mash with the back of the ladle and keep aside.
Heat oil in a pan & temper with dry red chili, cinnamon, cardamoms,
cloves, bay leaves and 1/2 tsp. cumin seeds. Sauté for a few seconds.
Add the remaining onion and fry till light brown.
Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water.
Sauté till the oil separates.
Add the chopped tomato and sauté till it nicely mashed.
Add the boiled dal & simmer on a medium flame for 2 minutes.
Add yoghurt & kasuri methi. Simmer for 2 minutes. Keep aside.
Heat ghee & temper with the remaining cumin seeds. Sauté for a few
seconds & add chopped garlic & asafoetida. Sauté till it changes colour.
Switch off the flame and add the red chili powder. Give it a stir.
Immediately pour this tempering over the cooked dal.
Serve, garnished with coriander leaves and sliced onion.
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