MOONG DAL TADKA

Dal tadka is very popular recipes in India. I love dal recipes much, whenever I visit restaurant mostly my orders were garlic naan and dal tadka... I already posted dal tadka with toor dal, and this time I have tried with moong dal. It comes out very tasty and am sure no one say no to the yummy dal gravy…

The aroma of ghee and spices will give you the unique taste. Usually the main deal is easy to cook because it takes little time to cook compared to other dal varieties. Within 20 minutes you can complete the recipe, moreover its protein packed dal and suits for lunch box of kids or even adults. My usual combination of dal rice with potato roast, its irresistible combo… I prepared vazhaikkai kola urundai as side dish for the dal tadka, will post the kola in the next session… Now check out the recipe…

 

Category	Dal/Gravy
Cuisine	Indian
Preparation Time	10 Minutes
Cooking Time	20 Minutes
Servings	2

Source – My Own

INGREDIENTS

Moong dal, split – ¼ Cup

Water – 2 Cups

Turmeric powder - 1/8 Tsp 

Castor oil - 2 Tsp 

To Temper 

Ghee – 1 Tbsp

Cumin seeds – 1 Tsp

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Dry red chillies – 1, broken

Hing – ¼ Tsp

Onion – 1, finely chopped

Curry leaves – Few

*Garlic-Green spice paste – 2 Tsp

Salt – To taste

*Garlic-green spice paste

Garlic – 5 Pods

Shallots – 4

Cashew nuts – 5

Green chilli – 1

Cinnamon -1” piece – 1

Fennel seeds – ½ Tsp

Cumin seeds – ½ Tsp

METHOD

• Boil 2 cups of water in pan, add washed and drained Moong dal, turmeric powder and castor oil.

• Allow cook it for 10-15 minutes on medium-high flame, and put one laddle in the pan it will prevent overflow.
• Meanwhile, heat ghee in a pan, add cumin seeds, urad dal and mustard seeds wait for sputter.

• Add hing and dry red chillies and then add finely chopped onion and curry leaves sauté till translucent.
• Then add the garlic-green chilli spice paste sauté it till the raw smell goes off.

• Now the dal will be cooked well and transfer the onion mixture to the dal and add enough salt and allow boil for 1-2 minutes to extract the flavors from the mixture.

• Switch off the flame and serve it hot with hot rice…

NOTE

• I added the garlic-green chilli spice paste, which especially ground for vazzhaikai kola. So I added the left over paste to the dal, but the spice taste given the flavorful and unique taste to the dal.
• The paste is optional, if you are not add the paste, add finely chopped garlic and green chillies while sauté the onion mixture.
• If you running out of time, pressure cook the dal upto 2-3 whistles.