Mom's Simple Moong Dal Recipe with Garlic Chili Tadka.
User Reviews
5
Mom's Simple Moong Dal Recipe with Garlic Chili Tadka.
Description
Mom's Simple Moong Dal Recipe with Garlic Chili Tadka centers on moong dal, a variety of yellow lentils known for their quick cooking and gentle flavor. The dal is washed, soaked, and either simmered slowly with turmeric and salt until soft and mashable or pressure cooked for convenience. The distinctive tadka is prepared separately by heating neutral oil and tempering mustard seeds until they sputter, then gently frying finely chopped garlic and green chili until they brown at the edges, imparting rich, roasted flavors. A pinch of asafetida can be added for subtle depth. This tadka is poured over the cooked dal, preserving some on top as a flavorful garnish.
The dish features a creamy texture from the well-cooked dal and a spicy, savory aroma from the garlic and chili tempering. This preparation method allows the dal to remain smooth with just enough texture, making it easy to digest and ideal as a staple accompaniment to steamed rice or flatbreads in a simple lunch or dinner.
The dal can be adjusted in consistency by adding more water for a thinner texture if desired. The recipe notes nutritional values per serving, which can help in meal planning. The preparation is straightforward and suitable for cooks seeking a reliable, home-style dal with a fresh garlic chili finish.
Ingredients
- 1 cup moong dal Mung Dal / petite yellow lentils (split and skinned mung bean, dry
- 3 cups water 3.5 cups for thinner consistency
- 1/2 teaspoon Turmeric
- 3/4 teaspoon salt or to taste
Tadka
- 2-3 teaspoons neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds
- 3-4 cloves garlic finely chopped
- 1 green chili finely chopped
- 1/8 tsp asafetida hing (optional)
Instructions
- Wash and soak the Mung Dal for an hour.
- In a deep pan, add the drained dal and 3 cups water, salt and turmeric. Cover and cook on low-medium heat until dal mashes easily. 20-25 minutes.
- Or pressure cook on medium for 1 whistle ( 6 minutes at high pressure). Let the pressure release on its own . The dal in the pictures is pressure cooked hence well mashed.
- Once the beans are cooked, In a small pan, add the oil and heat on medium-high heat.
- Add mustard seeds and let them start to sputter. Reduce heat to low medium.
- Add the garlic, chili and asafetida-hing. (If you have an electric stove the temperature won’t immediately come down, and garlic can burn, so wait for a minute or take pan off the stove to reduce the heat of the pan, then add garlic and chili)
- Cook until the garlic and chili have brown edges.
- Drop this tadka into the cooked dal, mix just lightly so a good portion of the tempering stays on top of the dal. and serve hot.
Notes
- Soaking the moong dal for an hour helps speed cooking and yields a softer texture.
- Cooking the dal until it mashes easily ensures a creamy consistency suited for the tempering.
- When frying the garlic and chili, monitor the heat carefully to avoid burning; consider removing the pan briefly to cool if using an electric stove.
- The amount of water can be adjusted to make the dal thinner or thicker according to preference.
- Serve the dal hot to retain the fragrance of the tadka and the freshness of the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 25g | 50% |
| Fat | 5g | 8% |
| Sodium | 691mg | 29% |
| Potassium | 1307mg | 28% |
| Fiber | 17g | 68% |
| Sugar | 7g | 14% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 9.1mg | 10% |
| Calcium | 156mg | 16% |
| Iron | 7.3mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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