Moong Dhal Tadka

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             MOONG DHAL TADKA




My favorite dhal recipe made with split yellow lentils. Easy to cook and taste awesome. 

Moong dhal tadka is made by cooking the lentils with tumeric and salt. Onion, ginger, garlic, green chilli, dried red chilli, tomato, curry leaves, cumin and mustard seeds are  fried in ghee or oil then added to the cooked dhal makes this a delicious vegetarian dish.


Some notes on making Moong dhal tadka:

- For this recipe I'm using stove - top pot to boil the dhal. You can also use pressure cooker or even rice cooker.

- Soaking the dhal is an optional but cooks faster.

- Dhal thickens as they cool down. The texture should not be too thick or runny. It should be in between of the two. So adjust the consistency according to your liking.

- I'm using ghee to do the tadka, which makes it more flavorful. You can keep it vegan by using vegetable oil instead which will taste just as good.

Let's get cooking!





INGREDIENTS

- 1 cup moong dhal ( small split yellow lentils)

- 1/2 tsp tumeric powder

- 2 1/2 cup water

- Salt 


To Temper

- Ghee (as required)

- 3 clove garlic ( thinly sliced)

- 1 medium size onion ( thinly sliced)

- 1 inch ginger ( thinly sliced)

- 1 green chili (slice)

- 3 dried red chillies ( cut into 1/2inch lenght)

- 3 stalk curry leaves

- 1 medium size tomato ( roughly chopped)

- 1/2 tsp mustard seeds

- 1/2 tsp cummin seeds


METHOD

- Rinse and soak dhal for 1 hour. Then drain the water and add dhall to a pot , add water , salt and tumeric powder. Cook for 20 to 25 minutes or until dhal is soft and mushy.






- In a small saucepan add ghee and ingredients listed under " to temper " and fry until golden brown and raw smell disappears. Transfer the tempering to the dhal.  Allow to simmer for further 5 minutes.
If the mixture looks too dry , add more water
Give it a taste and add salt if required. Remove from the heat then drizzle a tsp of ghee onto the dhal.






- Serve hot with rice. Enjoy!




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