5 from 33 votes
Mom's Simple Moong Dal Recipe with Garlic Chili Tadka.
Mom's Simple Moong Dal combines split and skinned yellow mung beans cooked until soft and mashed, tempered with a sizzling tadka of mustard seeds, finely chopped garlic, green chili, and optional asafetida. The garlic chili tadka adds a warm, aromatic finish that elevates the dish's mild, earthy profile. This dal is comforting and nourishing, suitable for a wholesome meal when served with rice or bread.
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings:
2
Calories:
417 kcal
Course:
Soup
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 417
% 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.