Yellow Moong Dal Tadka With Boiled Rice
35 minutes
1377 reads
About Yellow Moong Dal Tadka With Boiled Rice
This Yellow Moong Dal Tadka with Boiled Rice is a light, wholesome dish that's gentle on your stomach, making it the perfect choice for a comforting lunch. As the festive season approaches, it's a great idea to give your digestive system a little break with this nourishing combination.
I enjoy moong dal as much as any other dal, and the secret to its deliciousness lies in a simple yet flavorful tadka (tempering). With just a handful of ingredients and minimal effort, you'll have a hearty, satisfying meal ready in no time—ideal for those days when you crave something tasty yet easy to digest.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
- 3/4 Mung Bean moong dal, yellow
- 3 cup Water
- 1/3 tsp Turmeric Powder haldi, pwr
- 1/2 tsp Salt or as per taste
- 1 Onion chopped
- 1 Tomato chopped
- 1/2 inch Ginger chopped or grated
- 1/2 tsp Cumin Seeds or moong for tempering moong dal, or tempering
- 3.5 Garlic crushed
- 1/4 tsp Garam Masala
- 1/4 Chillies pwr, red
- 2 Chilli chopped, green
- 1 pinch Asafoetida hing
- 2 tbsp Oil ghee
- 2 tbsp Coriander chopped, coriender chopped
- 1 tsp Coriander dhania, coriender pwr
- 1 tsp Fenugreek Leaves kasuri methi, dry
- 1 tsp Curry Leaves
- 2 Chillies dry, red
Instructions
- In a pressure cooker add moong dal with around 3 cups of water. Add turmeric, salt and mix.
- Close the cooker and let it whistle on high 1 times.
- Switch off the flame, the dal is now cooked. Set aside.
- Heat the oil,ghee in a pan and add the cumin seeds and asafoetida,curry leaves,dry red chilli saute it for few seconds.
- add the onions,cloves, ginger,and saute till they turn golden brown.
- Add the green chillies and tomatoes and saute till the oil ,ghee leaves the sides.
- Add the chilli powder and coriander powder, mix well and saute for a min.
- Add kasuri methi,garam masala, coriander, mix well and temper on the prepared dal.
- Serve hot with boiled rice,chapatis and spicy green mint chutney.
- Serve moong dal tadka and boiled rice.
Recipe Notes
Specialy summer dish.
Additional Tips
- For a richer and more aromatic tadka, try adding a pinch of hing (asafoetida) and a few curry leaves along with the mustard seeds and cumin when tempering the oil—this gives the dal a deeper, more authentic South Indian flair.
- If you prefer a slightly thicker and creamier dal, lightly mash some of the cooked moong dal with the back of your spoon before adding the tadka. This technique also helps infuse the flavors more thoroughly.
- To add a crunchy texture and a nutty note, sprinkle a teaspoon of roasted peanuts or fried garlic chips over the dal just before serving.
- Leftover dal can be repurposed as a filling for savory pancakes (cheelas) or as a base for a quick vegetable soup the next day—simply dilute with water and add any leftover veggies you have on hand.
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Recipe Nutrition
Calories: 202kcalCarbohydrates: 15gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 570mgFiber: 4gSugar: 2g
Shakuntla Tulshyan
Articles: 90
3 Comments
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This is fantastic! Thank you for sharing.
Looks so wonderful! Thanks for posting.
Looks so incredible! Thank you for sharing.