Moong Dal Tadka

Ingredients

• 🥣1 cup yellow split lentils (moong dal)
• 💧3 cup water
• 🧅1 onion, finely chopped
• 🍅2 tomatoes, finely chopped
• 🫚1 inch ginger, grated
• 🧄2 garlic cloves, minced
• 🌶️1 green chili, slit
• 💛1 tsp turmeric powder
• 🌿1 tsp cumin seeds
• 🌶️½ tsp red chili powder
• 🥄1 tsp garam masala
• 🧈2 tbsp ghee or oil
• 🌿¼ cup fresh coriander, chopped
• 🧂1 tsp salt, to taste

Method

1. 1Rinse the moong dal thoroughly under running water until the water runs clear. Drain and set aside.
2. 2In a pressure cooker or large pot, combine the rinsed dal, 3 cups of water, turmeric powder, and salt. Pressure cook for 2-3 whistles or simmer until the dal is soft and mushy (about 15-20 minutes).
3. 3While the dal is cooking, prepare the tadka. Heat ghee or oil in a separate pan over medium heat.
4. 4Add cumin seeds and let them splutter. Then add the chopped onions and sauté until they turn golden brown.
5. 5Stir in the grated ginger, minced garlic, and green chili. Sauté for another minute until fragrant.
6. 6Add the chopped tomatoes, red chili powder, and garam masala. Cook, mashing the tomatoes occasionally, until the mixture thickens and the oil separates from the sides (about 5-7 minutes).
7. 7Once the dal is cooked, open the pressure cooker (if using) and mash the dal lightly with a ladle to achieve a smooth consistency. If the dal is too thick, add a little hot water to adjust.
8. 8Pour the prepared tadka mixture into the cooked dal and mix well. Bring to a gentle simmer for 2-3 minutes to allow the flavors to meld.
9. 9Garnish with fresh chopped coriander and serve hot with rice or roti.