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Moong Dal Tadka

Name: Moong Dal Tadka
Cook time: 1800 s
Total time: 2700 s
Yield: 4
Ingredients: 1 cup Mung beans mature seeds cooked boiled with salt; 700 grams Beverages water tap well; 1 Unit Tomatoes red ripe raw year round average; 1/2 teaspoon Spices turmeric ground; 1/4 teaspoon Spices chili powder; 3/4 teaspoon Salt table; 1 tablespoon Oil canola; 1/2 teaspoon Spices cumin seed; 1/2 teaspoon Spices mustard seed ground; 5 Units Garlic raw; 1 Unit Peppers hot chile sun-dried; 1 tablespoon Lemon juice raw; 1 tablespoon Spices coriander leaf dried

45'

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Not included in this recipe

Treenut

Soy

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Soy-Free

Ingredients

Servings

- 4 Portions +

Mung beans, mature seeds, cooked, boiled, with salt

1 cup Mung beans, mature seeds, cooked, boiled, with salt

Beverages, water, tap, well

700 grams Beverages, water, tap, well

Tomatoes, red, ripe, raw, year round average

1 Unit Tomatoes, red, ripe, raw, year round average

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Spices, chili powder

1/4 teaspoon Spices, chili powder

Salt, table

3/4 teaspoon Salt, table

Oil, canola

1 tablespoon Oil, canola

Spices, cumin seed

1/2 teaspoon Spices, cumin seed

Spices, mustard seed, ground

1/2 teaspoon Spices, mustard seed, ground

Garlic, raw

5 Units Garlic, raw

Peppers, hot chile, sun-dried

1 Unit Peppers, hot chile, sun-dried

Lemon juice, raw

1 tablespoon Lemon juice, raw

Spices, coriander leaf, dried

1 tablespoon Spices, coriander leaf, dried

Moong Dal Tadka

Nutri value

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Instructions

4 Steps

45'

Total

Preparation

30'

Cooking

Waiting

Step by step

1 of 4

20'

Step 1

1. Add the rinsed moong dal along with 3 cups water, tomato, turmeric powder, red chili powder and salt to a pressure cooker or Instant Pot and stir to combine.
2. Press the high pressure or manual button and cook on high pressure for 5 minutes if using an Instant Pot. Let the pressure release naturally for 10 minutes and then do a quick pressure release.
If using a traditional pressure cooker, cook for 2 to 3 whistles on high heat. Let the pressure release naturally.

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2 of 4

10'

Step 2

3. Once the pressure is released, open the lid give the dal a stir. Adjust the consistency of dal at this point to your preference. I added 1/2 cup extra water at this point.

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3 of 4

10'

Step 3

4. Make the tadka/tempering by heating 1 tablespoon of oil (or you can use ghee) in a small pan on medium heat. Once hot, add cumin seeds and mustard seeds and let them splutter. Then add hing and stir.
5. Add the garlic and dried red chilies and sauté for 2 to 3 minutes until garlic become light brown in color. Add the curry leaves and stir.

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4 of 4

Step 4

6. Transfer the tadka to the dal and mix well. Finish by adding lemon juice and cilantro.
Serve moong dal over rice or grain of choice for a hearty meal.

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