Indian · serves 2

Moong Dal Tadka

Lighter than toor dal and cooks in twenty minutes without soaking.

25 min Easy Vegetarian

Ingredients

  • 1 cup yellow moong dal
  • 1 tsp cumin
  • 4 garlic cloves, sliced
  • 2 dried red chillies
  • 1 tomato
  • 1 inch ginger, grated
  • 1/2 tsp turmeric
  • Hing
  • 3 tbsp ghee
  • Lemon

Method

  1. Moong dal needs no soaking and cooks in 3 whistles. Add turmeric, ginger and salt to the cooker.
  2. Whisk smooth and thin with hot water. It should pour easily.
  3. Tadka: ghee, cumin, garlic till just golden, red chillies, hing.
  4. Tomato in for 2 minutes.
  5. Pour over the dal and cover for a minute.
  6. Lemon and coriander. Rice, ghee, papad.

Questions people ask about Moong Dal Tadka

How long does Moong Dal Tadka take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of rice in Moong Dal Tadka?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Moong Dal Tadka ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Moong Dal Tadka vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need a pressure cooker for Moong Dal Tadka?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Moong Dal Tadka?

Rice, ghee, papad. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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Read more on the technique

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