Dal Recipe Moong! is protein-rich food made with hulled and split mung beans or yellow moong lentils. Moong Dal Tadka, with delicious ingredients tempered in hot oil or ghee, and Moong Dal Fry, which comprises softly sautéing aromatics before combining with cooked mung lentils, are both included here. With my step-by-step directions and images, both ways are simple to make and provide very delicious, fulfilling lentil meals!
What is Dal Recipe Moong
Lentils, particularly mung beans, are a mainstay in Indian cuisine. They are frequently pressure cooked till soft and served as saucy main meals with roti, paratha, or steaming rice.
In this context, moong dal refers to peeled and split mung beans, commonly known as small yellow lentils. They are initially greenish in hue, but as the husks are removed, they turn yellow.
On the other hand, a dal recipe is also known as Dal, therefore this dish created with mung lentils is also known as Moong Dal.
Moong lentils are among the simplest to digest of all lentils. As a result, they are frequently advised for low glycemic diets and are included in the Ayurvedic cleansing diet. Dal Recipe Moong!
Mung bean dishes are tridoshic in nature, since they are regarded to balance the Kapha, Pitta, and Vata doshas in the body.
If you prefer moong lentils, try this wonderful meal made with green gram or whole moong lentils – Green Moong Dal.
More information on Moong Dal Tadka
The term ‘tadka’ refers to the cooking process used to prepare this recipe: It’s called tempering in English, and it has nothing to do with tempering chocolate. The spices and herbs are first cooked in oil or ghee in this procedure (clarified butter).
Essentially, it is the flowering of spices in fat. Frying them unleashes the oil’s vital fragrance and tastes. This entire infusion of spices, herbs, and oil is added to the finished cooked moong dal after it has been fried.
Moong dal dishes might seem bland at times. However, as you may guess, this meal is bursting at the seams with powerful, delicious spices. Tempered cumin, garlic, garam masala, and red chili powder are included. They combine to make a deep, earthy, and delicious entrée.
You’ll have a whole new perspective on the humble dal after making this delectable moong dal dish!
Moong Dal Tadka has a consistency between a curry and a soup, slightly thin and pourable yet with a lot of substance. It goes well with steaming basmati rice and a side veggie dish like raita.
For a full lunch, I usually recommend having some roasted papad and lemon or mango pickle on the side. I enjoy serving moong dal tadka with steaming basmati rice and Aloo Methi. Dal Recipe Moong!
The similarity between Tadka and Fry
Though the tadka and fried variants appear identical, the preparation procedures and ultimate taste of each dish are considerably distinct.
- In moong dal tadka, the lentils are cooked first with aromatics. The spices are then bloomed in fat to release their flavors and aromas. This blossoming of spices is termed tadka, chaunk, or varchar in Indian languages. To enhance the flavors of the cooked moong dal, this tempering combination is used.
- In the beginning, only the lentils are cooked in the moong dal fry. A sautéed mixture of onions, tomatoes, spices, and herbs is added to the prepared lentils and simmered for a few minutes. Despite the usage of the word “fry,” bear in mind that nothing in the meal is truly fried.
Moong Dal Tadka Recipe
1. To begin, rinse 12 cups of moong dal (split husked mung lentils) in water several times. Drain and set aside all of the water.
2. The moong lentils must be cooked. In a 3-liter pressure cooker or Instant Pot, combine the following ingredients with the washed moong lentils:
- 1 big chopped onion or 13 cup finely chopped onions
- 12 cup chopped tomatoes or 1 mid sized chopped tomato
- 1 cm ginger, peeled and finely chopped
- 13 tsp turmeric powdered
- 14 teaspoon salt or red chilli powder
3. Stir in 1.5 cups of water well. Dal Recipe Moong!
Pressure Cook Lentils
4. Pressure Cook the lentils, aromatics, spices, and herbs on medium heat for 5 to 6 whistles, or until the lentils are completely cooked and softened. Allow the pressure to naturally decrease in the stove-top cooker before opening the lid. Remove the cover and give the dal a good stir.
This will take around 8 to 10 minutes on manual pressure in the Instant Pot. After 10 minutes, make a rapid pressure release after hearing the buzzer sound that indicates the cooking is complete.
5. The dal should have a loose, medium-flowing consistency. If the moong dal appears too thick, add additional water. Begin with half a cup of water and mix, adding more as required.
6. Simmer (or use the saute option on the IP) the moong dal for 1 to 2 minutes, or until the consistency is just correct. The consistency should be similar to that of curry.
7. Mix in the salt to taste. Set aside the dal. Dal Recipe Moong!
Mix in the salt to taste. Set aside the dal.
8. Collect and measure all of the materials you’ll need to temper the cooked moong dal. Melt 2 to 3 tablespoons oil, ghee, or butter in a small saucepan over low-medium heat. Dal Recipe Moong!
9. 1 teaspoon cumin seeds fried in boiling oil They should turn a different colour and crackle, but not burn. If necessary, reduce the heat to low. instant pot moong dal recipe.
10. To the saucepan, add 4 to 5 gently smashed garlic cloves and 1 to 2 slit green chilies. Fry for a few seconds, but don’t let the garlic brown. Remove the pan from the heat immediately.
11. When the heat is turned off, add 14 to 12 teaspoons garam masala powder, 14 teaspoons red chili powder, and 1 pinch of asafoetida (hing). Turning off the heat prevents the spice powders from becoming burnt. Dal Recipe Moong!
12. With a spoon, quickly combine the spice powders. This is the tempering mixture you’ll use to flavor the moong dal.
13. Pour the tempering mixture into the saucepan with the cooked lentils immediately after stirring. To blend, thoroughly mix in the moong dal tadka.
14. With steamed rice or Roti, serve Moong Dal Tadka hot. There is no need to garnish the moong dal because it is great as is. However, if you want to add some fresh taste, sprinkle with some chopped coriander leaves.
Squeeze some lemon juice across the meal before serving for a tiny tang of sharp acidity. Dal Recipe Moong!
- For the best flavor and nutrients in any lentil recipe, I recommend using unpolished lentils.
- You may soak the moong lentils for 20 to 30 minutes if you like. Soaking them reduces cooking time.
- Either dish may be converted into a one-pot meal using a stove-top pressure cooker or an Instant Pot. Sauté the spices and aromatics first, then add the lentils and water as needed. Cook on high pressure until done.
- Adjust the number of hot spices and herbs, such as red chili powder, ginger, garlic, and green chilies, to your liking.
- Make sure the lentils are warmed and mushy before serving. You may also change the consistency by adding more or less water.
- Remove the asafoetida from the recipe for gluten-free moong dal. Dal Recipe Moong, Garam Masala Powder
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Dal Recipe Moong
Moong Dal are meals cooked with hulled and split mung beans or yellow moong dal that are tasty, healthful, and high in protein. Moong Dal Tadka and Moong Dal Fry are two dishes that incorporate these delicious lentils.
For Moong Dal Tadka – Recipe 1
For Tempering (Tadka) – Recipe 1
For Moong Dal Fry – Recipe 2
- First, rinse the moong lentils in water several times. Drain the lentils and keep them aside.
- Place the rinsed lentils, chopped onions, chopped tomatoes, and finely chopped ginger in a 3-liter stove-top pressure cooker.
- To the cooker, add turmeric powder, red chili powder, and water. Combine thoroughly.
- Cook for 5 to 6 whistles over medium heat until the moong lentils are tender.
- Remove the cover and stir the dal after the pressure has subsided.
- If the dal appears too thick, add extra water and cook for 1-2 minutes.
- Season with salt. Mix well and set aside. Check the flavor and, if necessary, add more salt.
- Heat the oil, ghee, or butter in a small saucepan. First, toast the cumin seeds.
- After that, add the garlic and green chile and cook for a few seconds. Don’t let the garlic brown. Turn off the flame.
- Now stir in the garam masala, red chilli powder, and asafoetida. By turning off the burner sooner, the spice powders are not burnt.
- Stir quickly and pour the tempering mixture into the dal.
- Serve the heated moong dal over steamed rice or chapatis.
- There is no need to garnish or add coriander leaves to the moong dal tadka because it tastes great as is.
- You can always garnish with coriander leaves if you wish. You may also squeeze for a faint tang.
- Pick and rinse the mung lentils several times in water first.
- Then, in a 3-liter stove-top pressure cooker, combine the lentils, water, and turmeric powder.
- Stir in the lentils and pressure cook for 5 to 6 whistles, or until the dal is soft and mushy.
- Using a spoon, mash the moong dal.
- Add salt and water as needed to get the desired consistency. Keep the dal simmering on low heat.
- Low heat the oil and butter together. First, toast the cumin seeds.
- Fry the onions until they are light brown.
- Add the ginger, garlic, green chilies, and dried red chilies now. Cook for 30 seconds.
- Add the tomatoes and cook until they soften.
- Combine all of the red chili powder, garam masala powder, turmeric powder, asafoetida, Kasuri methi, and coriander leaves in a mixing bowl.
- Continue to sauté until the oil begins to leave the sides of the masala. Continue to sauté for 1 to 2 minutes after the oil begins to leave the sides.
- Pour this into the boiling dal. Stir and boil the dal for 2 to 3 minutes, or until the flavors are fully integrated and the appropriate consistency is reached.
- You may add a few drops of lemon juice to the dal if you wish.
- With steamed rice, cumin rice, or even chapati, serve Moong Dal Fry garnished with coriander leaves.
Making Moong Dal Fry – Recipe 2
- Soaking: Soak the lentils for 20 to 30 minutes before cooking to reduce cooking time.
- Serrano peppers can be substituted for Indian green chilies. You may even use dried red chilies for the green chilies.
- By adding less or more water afterward, you may get a thick, medium, or thin consistency for the dal.
- If you don’t have asafoetida, leave it out. For a gluten-free moong dal, leave out the asafoetida.
- Spicing: Depending on your preferences, you can reduce or increase the herbs and spices such as red chili powder, green chilies, garlic, ginger, and cumin seeds. However, do not add more turmeric powder.
- To cook moong lentils in a pot or pan, do the following: – Soak the lentils for 30 to 40 minutes in water. Then drain them and place them in a saucepan – 2 cups of water should be added. Cook, covered until the lentils are tender – If the mung lentils start to froth, remove the scum and continue cooking without a lid or with the lid partially covered. You may also lessen the foaming by adding a few drops of oil.
- Please keep in mind that the nutrition information is for 1 serving of moong dal tadka.
- Amount Per Serving
- Calories 185
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 19mg7%
- Sodium 134mg6%
- Potassium 105mg3%
- Total Carbohydrate 22g8%
- Sugars 3g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.