Name: Yellow Moong Dal Tadka with Ghee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Split Yellow Moong Dal; 3 cups Water; 0.5 tsp Turmeric Powder; 1 tsp Salt; 2 tbsp Ghee; 1 tsp Cumin Seeds; 1 pinch Asafoetida (Hing); 3 cloves Garlic, finely chopped; 2 pieces Dried Red Chilies; 2 tbsp Fresh Cilantro, chopped

"Experience the ultimate Indian comfort food with this Yellow Moong Dal Tadka. Creamy split lentils are simmered with turmeric and finished with a sizzling tempering of ghee, aromatic cumin, and toasted garlic for a flavor that is both simple and deeply satisfying."

1 Ingredients

Qty	Item
1 cup 200 g	Split Yellow Moong Dal
3 cups 720 ml	Water
0.5 tsp 2 g	Turmeric Powder
1 tsp 6 g	Salt
2 tbsp 30 ml	Ghee
1 tsp 2 g	Cumin Seeds
1 pinch 0.1 g	Asafoetida (Hing)
3 cloves 9 g	Garlic, finely chopped
2 pieces 2 g	Dried Red Chilies
2 tbsp 5 g	Fresh Cilantro, chopped

2 Instructions

Rinse the moong dal thoroughly under running water until the water runs clear. Soak for 15 minutes to reduce cooking time, then drain.

In a pressure cooker or heavy-bottomed pot, combine the dal, water, turmeric powder, and salt. Cook until the dal is completely soft and can be easily mashed (about 2-3 whistles in a pressure cooker or 20-25 minutes in a pot).

Once cooked, whisk the dal gently with a wire whisk or spoon to reach a creamy consistency. If it is too thick, add a little hot water to adjust the consistency.

For the 'Tadka' (tempering), heat the ghee in a small pan over medium heat. Once the ghee is hot, add the cumin seeds and let them splutter.

Add the dried red chilies and asafoetida. Then add the chopped garlic and sauté until the garlic turns a golden-brown color and smells fragrant.

Immediately pour this sizzling tempering over the cooked dal. Cover the pot with a lid for 2 minutes to allow the flavors and smoky aroma to infuse.

Garnish with freshly chopped cilantro and serve hot with steamed basmati rice or rotis.

·
Use high-quality grass-fed ghee for the most authentic and rich flavor.
·
To prevent the dal from becoming too sticky, ensure you rinse away all the surface starch before cooking.
·
Add a squeeze of fresh lemon juice at the end to brighten the earthy flavors of the lentils.
·
If you like it spicy, add a half teaspoon of red chili powder to the ghee just before pouring the tempering over the dal.

? Frequently Asked Questions

Can I make this recipe vegan?

Yes, you can substitute ghee with any neutral vegetable oil or coconut oil, though ghee provides the signature flavor.

Is this dal gluten-free?

Yes, moong dal is naturally gluten-free. However, check that your asafoetida (hing) is not blended with wheat flour, as many commercial brands are.

How long does moong dal stay fresh?

You can store the cooked dal in an airtight container in the refrigerator for up to 3-4 days. It thickens as it cools, so add a splash of water when reheating.

Do I need a pressure cooker for this?

No, a pressure cooker is faster, but you can easily cook moong dal in a regular covered pot on the stove in about 20-25 minutes.

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