as required ½ cup moong dal (split and hulled mung lentils)
as required ▢⅓ cup onions – finely chopped
as required ▢½ cup tomatoes – chopped
1 inch ▢ginger – finely chopped or minced
as required ▢¼ teaspoon red chili powder or ¼ teaspoon cayenne pepper
as required ▢⅓ teaspoon turmeric powder (ground turmeric)
1.5 cups ▢water – for pressure cooking
as required ▢salt
as required Tempering (Tadka)
5 tablespoons ▢ to Ghee or oil or butter
1 teaspoon ▢cumin seeds
9 nos ▢ to garlic cloves – small to medium-sized
as required crushed lightly
as required ▢¼ or ½ teaspoon Garam Masala
as required ▢¼ teaspoon red chilli powder or ¼ teaspoon cayenne pepper
3 teaspoon ▢ or green chilli – slit or ½chopped
1 nos ▢ pinch asafoetida (hing)
as required optional.
Directions : Moong Dal Tadka. Recipe
STEP 1.First rinse the moong lentils a couple of times in water. Drain the water and set the lentils aside.
STEP 2.In a 3 litre stove-top pressure cooker take the rinsed lentils, chopped onions, chopped tomatoes and finely chopped ginger. Also add the turmeric powder, red chili powder and water to the cooker. Mix well.
STEP 3.Pressure cook for 5 to 6 whistles on medium flame till the moong lentils are softened well. Once the pressure settles down, remove the lid and stir the dal.
STEP 4.If the dal looks thick, then add some water and simmer for 1 to 2 minutes.
STEP 5.Add salt. Mix very well and keep aside. Check the taste and if required you can add more salt.
STEP 6.In a small pan, heat oil or ghee or butter. First fry the cumin seeds.
STEP 7.Next add the garlic and green chili and fry for some seconds. Don't brown the garlic. Switch off the flame.
STEP 8.Now add the garam masala powder, red chili powder and asafoetida. Switching off the flame earlier ensures that the spice powders don't get burned.
STEP 9.Quickly stir and immediately pour the tempering mixture in the dal.
STEP 10.Stir the dal and serve hot moong dal with steamed rice or chapatis.
STEP 11.The moong dal tadka tastes better as it is and there is no need to garnish or add coriander leaves to it.
STEP 12.But if you want you can always garnish with some coriander leaves. For a slight tang you can also squeeze some lemon juice.
Nutrition value
157
calories per serving
17 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
17 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
1 g
Protein
0 g
Fiber
1 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
11 mg
Iron
0 mg
Vitamin A
5 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
1 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
8 mg
Manganese
0 mg
Phosphorus
8 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe submitted for Cook with Slurrp contest on Slurrp community
Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts
