Moong Dal Tadka Recipe – Restaurant Style & Pro Tips

Moong Dal Recipe | Moong Dal Tadka | Restaurant-Style Yellow Moong Dal with detailed photo and video recipe. This is a simple and healthy lentil-based yellow curry recipe, mainly served with steamed or jeera rice. Yellow split dal is low in calories and high in protein; hence, it is one of the common recipes for vegetarians in their daily diet. It is also considered to be a healthy and gentle lentil to the stomach and hence served during indigestion.

Moong Dal Recipe | Moong Dal Tadka | Restaurant-Style Yellow Moong Dal with step-by-step photo and video recipe. All dal recipes have very similar procedures to prepare by frying dal in an onion and tomato-based gravy. Even Moong-dal Tadka follows the same procedure, but it can be prepared within minutes. This is because yellow split gram has a low boiling point compared to other lentils.

There are several ways dal Tadka can be prepared but in this recipe, I have used only one pot, i.e. pressure cooker to cook the yellow moong dal recipe. I sauteed tomato and onions separately and added them to the pressure-cooked lentil or Moong Dal. The Moong Dal is pressure-cooked for 2 whistles. The final step is to temper it with jeera and red chilies to add extra flavor to the dal recipe. However, Moong Dal Tadka can also be prepared by combining all the above steps in a pressure cooker to make a quick and easy dal recipe. The onion and tomato are pan-fried with oil/ghee in a separate pan and are later mixed with pressure-cooked dal. This method is effective in terms of controlling the flavor and taste by adding or reducing the spice level added to the final dal recipe.

Furthermore some important tips, recommendations, and variations for a perfect moong dal recipe. Firstly, do not overcook moong dal as it turns mushy and does not taste great. It has to be crunchy and not mashed completely like toor dal or any other dal recipe. Also, prepare the dal in ghee for more rich flavor. You may use other types of oils like sunflower and olive oil, but using ghee makes it more flavored and appetizing. Finally, the tempering / Tadka has to be prepared on low flame with cumin and red chilies. On low flame, it makes the Tadka very crunchy and crisp. It can be altered by adding bay leaf and slit green chili for more flavors.

Finally, I would like to mention my other Dal Recipes Collection with this recipe post of moong dal recipe. It includes dal fry, Dal Tadka, Dal Makhni, dhaba style dal, methi dal, masoor dal, chana dal, panchamel dal, mango dal, dal palak, and lemon dal recipe. In addition, I request you to check my other recipes collection,

• Sambar Recipes Collection
• Rasam Recipes Collection
• Rice Recipes Collection

About Moong Dal Tadka

It is a popular comfort food from Indian cuisine and is prepared across India for various occasions and purposes. Moong Dal Tadka most commonly known as just Hotel Dal Tadka is an ideal side when served with different types of flavored rice including jeera rice and fried rice. Compared to other Indian dal recipes, Moong dal is compared to be gentle on your tummy and does not lead to gastro problems. Hence it is the most commonly sought-after meal, especially during indigestion or any stomach problems.

There are many different ways to make the Moong Dal Tadka recipe that mainly depending upon the individual preferences. The most common way is to make it with pre-pressure cooked dal and by adding tomato, and onion with spice Tadka. This can be more time-consuming but yields tasty and flavored dal recipes. The other most common way is to add all ingredients in the pressure cooker and cook in 2 whistles. This is the most efficient and quick way to make the dal recipe.

Video Recipe

Recipe Card for Moong Dal Tadka

How to Make Moong Dal Tadka with Step-by-step Photos

1. firstly in a cooker heat 2 tbsp oil and saute ½ onion.
   
2. also saute 1 inch ginger and 1 green chilli.
   
3. additionally saute 1 tomato till it turns soft and mushy.
   
4. add in ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp salt and saute till oil releases from sides.
   
5. now add ¾ cup washed moong-dal and 3 cup water.
   
6. mix well making sure everything is combined well.
   
7. cover and pressure cook on medium flame for 1-2 whistles.
   
8. open and check the dal once pressure is released. do not mash.
   
9. now prepare the tadka by heating 1 tbsp ghee.
   
10. further add 1 tsp cumin, 1 inch ginger, 4 cloves garlic, 1 dried red chilli, ¼ tsp chilli powder, ¼ tsp garam masala, pinch of hing and few curry leaves.
    
11. splutter the tempering / tadka on low flame.
    
12. pour the tempering over dal along with 2 tbsp coriander leaves and 1 tbsp lemon juice.
    
13. finally, mix the moong dal tadka and serve with hot rice / roti.
    

Notes

• firstly, do not over cook moong-dal as it turns to be paste.
• also, prepare the tadka / tempering on low flame, else there are chances for spices to burn.
• additionally, you can add aamchur / dry mango powder if you do not have lemon.
• finally, prepare and pour the tempering over dal just before serving moong dal tadka.