Moong Dal Recipe (Wholesome & Nutritious)

For Moong Dal Tadka - Recipe 1

• ½ cup moong dal (split and hulled mung lentils)
• ⅓ cup onion finely chopped
• ½ cup tomato chopped
• 1 inch ginger - finely chopped or minced
• ¼ teaspoon red chili powder or ¼ teaspoon cayenne pepper
• ⅓ teaspoon turmeric powder (ground turmeric)
• 1.5 cups water - for pressure cooking
• salt as required

For Tempering (Tadka) - Recipe 1

• 2 to 3 tablespoons ghee or oil or butter
• 1 teaspoon cumin seeds
• 4 to 5 garlic small to medium-sized, crushed lightly, cloves
• ¼ or ½ teaspoon garam masala
• ¼ teaspoon red chili powder or ¼ teaspoon cayenne pepper
• 1 or 2 green chilli - slit or ½ teaspoon chopped
• 1 pinch asafoetida (hing), optional

For Moong Dal Fry - Recipe 2

• ½ cup moong dal (split yellow mung lentils)
• 1.5 cups water - for pressure cooking. check point no 6 in notes below on cooking the lentils in a pan or pot
• 1 pinch turmeric powder
• 1 cup water  - to be added later when the dal is simmering or add as the consistency required
• 2 tablespoons neutral cooking oil generic cooking oil
• ½ tablespoon butter
• 1 teaspoon cumin seeds
• ⅓ cup onion finely chopped
• 1 inch ginger - finely chopped
• 3 to 4 garlic small to medium, finely chopped, cloves
• 1 green chili -  slit or chopped or ½ teaspoon chopped
• 1 dry red chili - stem and seeds removed
• ½ cup tomato finely chopped
• ¼ teaspoon red chili powder or cayenne pepper
• ¼ teaspoon garam masala
• ¼ teaspoon turmeric powder
• 1 pinch asafoetida (hing), optional
• ½ teaspoon  fenugreek leaves kasuri methi), crushed, dried
• 1 tablespoon Coriander leaves - chopped
• salt as required
• 4 to 5 drops lemon juice or as needed, optional
• 1 to 2 tablespoons Coriander leaves - chopped, for garnish