Moong Dal
A bowl of steaming moong dal, topped with fragrant tempering, is the epitome of comfort food in Indian cuisine. This protein-rich dish is made by cooking split yellow moong dal until soft, then enhancing its flavor with a sizzling tempering of cumin seeds, dried red chilies, curry leaves, and a drizzle of oil. Light on the stomach yet incredibly nourishing, this dal is perfect for a hearty lunch or dinner. It pairs wonderfully with basmati rice or Indian flatbreads, offering a balanced, nutritious, and soul-satisfying meal.
Ingredients
- 1 Cup moong dal (split yellow lentils)
- 3 Cups water
- 1/2 tbsp Turmeric powder
- Salt to taste
- For Tempering (Tadka):
- 2 tbsp oil or ghee
- 1 Cumin seeds
- 2 Dried red chilies
- Some curry leaves
- 1 tbsp Dry dal (optional, for extra flavor)
- 3 Garlic
Instructions
- Cook the Moong Dal:Rinse the soaked moong dal thoroughly in water until the water runs clear. consistency. (soak for 40 min)
- Add the moong dal, water, turmeric, and salt to a pot or pressure cooker.If using a pressure cooker: Cook for 2-3 whistles. If using a regular pot, cook for 20-25 minutes until the dal is soft and mushy.Mash the dal slightly with a spoon to get a smooth
- Prepare the Tempering (Tadka)
- Heat oil or ghee in a small pan over medium heat.
- Add cumin seeds and let them splutter.Add dried red chilies and let them turn slightly dark.
- Toss in the curry leaves and let them crisp up.Finally, add a spoonful of the cooked dal to the pan, mix well, and immediately pour this tempering over the prepared dal.Stir well, and serve hot with rice or roti.
