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Moong Dal Tadka Recipe

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3.9 from 13 reviews

Moong Dal Tadka is a classic Indian lentil dish made from split yellow moong dal cooked to creamy perfection and topped with a flavorful tempering of spices, garlic, dried chilies, and curry leaves. This comforting, protein-rich dish is quick to prepare using an Instant Pot or pressure cooker and is finished with fresh lemon juice and cilantro for a zesty touch. Serve it over rice or your favorite grain for a wholesome, satisfying meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Dal and Base

  • 1 cup moong dal dhuli (200 grams, split petite yellow lentils)
  • 3 cups water (24 oz)
  • 1 medium tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (or to taste)
  • 3/4 teaspoon salt (or adjust to taste)

Tadka (Tempering)

  • 1 tablespoon oil (15 ml, or ghee as alternative)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon hing (asafoetida)
  • 5-6 large garlic cloves, sliced
  • 1-2 dried red chilies
  • 6-7 curry leaves

Finishing

  • Juice of half a lemon
  • Chopped cilantro for garnish

Instructions

  1. Combine Ingredients in Pressure Cooker: Rinse the moong dal thoroughly and add it to a pressure cooker or Instant Pot along with 3 cups of water, chopped tomato, turmeric powder, red chili powder, and salt. Stir to combine all ingredients evenly.
  2. Pressure Cook the Dal: If using an Instant Pot, select the high pressure/manual setting and cook for 5 minutes. Allow the pressure to release naturally for 10 minutes before performing a quick release. For a traditional pressure cooker, cook on high heat for 2 to 3 whistles and let the pressure release naturally.
  3. Adjust Dal Consistency: Open the lid carefully once the pressure is fully released. Stir the dal to combine and assess the consistency. Add up to 1/2 cup of extra water if you prefer a thinner consistency, then stir well.
  4. Prepare the Tadka (Tempering): Heat 1 tablespoon of oil or ghee in a small pan over medium heat. Add cumin seeds and mustard seeds, allowing them to splutter. Add hing and stir quickly to combine.
  5. Sauté Aromatics: Add the sliced garlic cloves and dried red chilies to the hot oil mixture. Sauté for 2 to 3 minutes or until the garlic turns a light golden brown. Stir in the curry leaves and cook for another few seconds.
  6. Finish the Dal: Pour the hot tempering over the cooked dal and mix thoroughly. Add fresh lemon juice and sprinkle chopped cilantro on top. Serve the moong dal hot over rice or your choice of grain for a nourishing meal.

Notes

  • Soaking the moong dal for 30 minutes before cooking can speed up the cooking process and improve digestibility.
  • If you prefer a thicker dal, reduce the amount of water used or cook for an additional whistle in a pressure cooker.
  • Adjust the amount of red chili powder and dried chilies according to your preferred spice level.
  • Ghee can be used instead of oil for a richer flavor.
  • Leftover dal can be refrigerated for up to 3 days and reheated with a splash of water to loosen consistency.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/moong-dal-tadka-recipe/