Lehsuni Moong Dal Tadka Recipe

Archana Doshi

January 8, 2023

4438 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:Lunch

Cuisine:North Indian Recipes

Moong Dal Tadka is a very simple and healthy dal recipe that requires a handful of ingredients but is packed with flavour. It makes a great lunch or dinner and is one of my favourite comfort foods. I guarantee you will love this recipe! Enjoy as a soup or with steamed rice and/or chapati with a little pickle on the side.

Serve Moong Dal Tadka along with Stuffed Karela With Aloo and Phulkas for a delicious weeknight dinner or even a cozy lunch.

If you like this recipe, you can also try other dal recipes such as

Serve Moong Dal Tadka along with Stuffed Karela With Aloo and Phulkas for a delicious weeknight dinner or even a cozy lunch.

If you like this recipe, you can also try other dal recipes such as

Watch video recipe of Lehsuni Moong Dal Tadka Recipe

Ingredients

For the tadka

1 Yellow Moong Dal (Split)

1 Tomatoes, finely chopped

1 Ginger, finely chopped

2 Turmeric powder (Haldi)

Salt, to taste

Water, as required

Lemon, juice extracted

Coriander (Dhania) Leaves, finely chopped for serving

1 Ghee

2 Cumin seeds (Jeera)

2 Green Chillies, slit

4 Garlic, sliced

1/4 SSP Asafoetida (Hing)

Instructions for Lehsuni Moong Dal Tadka Recipe

To begin making the Lehsuni Moong Dal Tadka, first prep all the ingredient and keep them ready.

Into a pressure cooker, add the moong dal, chopped tomatoes, ginger, salt, turmeric powder and 2-1/2 cups of water. Pressure cook the moong dal for 4 to 5 whistles and turn off the heat.

Allow the pressure to release naturally, as the moong dal would continue to cook as long as there is pressure inside the cooker.

Once done, open the pressure cooker, give the moong dal a slight mash, squeeze in the lemon juice, add the chopped coriander leaves and give it a taste. Adjust the salt accordingly.

Once done, transfer the moong dal to a serving bowl.

Now for the tadka, preheat a pan over medium high heat. Once heated; add the ghee, cumin seeds, garlic, green chillies and allow the garlic to roast for about a minute until lightly golden brown.

Once done, add the pinch of asafoetida/ hing and turn off the heat.

Pour this tadka into the Moong dal and serve hot.

Serve Moong Dal Tadka along with Stuffed Karela With Aloo and Phulkas for a delicious weeknight dinner or even a cozy lunch.