Mom's Simple Moong Dal Recipe with Garlic Chili Tadka.
Mom's Simple Moong Dal is spiced only with green chilies and garlic and makes for a light weeknight soup. Vegan Dal Dahl Daal Recipe with yellow Lentils. Serves 2 to 3
Servings: 2
Ingredients
- 1 cup dry Moong dal, Mung Dal / petite yellow lentils (split and skinned mung bean)
- 3 cups water 3.5 cups for thinner consistency
- 1/2 teaspoon turmeric
- 3/4 teaspoon salt or to taste
Tadka
- 2-3 teaspoons oil
- 1 teaspoon mustard seeds
- 3-4 cloves of garlic finely chopped
- 1 green chili finely chopped
- 1/8 tsp asafetida hing (optional)
Instructions
- Wash and soak the Mung Dal for an hour.
- In a deep pan, add the drained dal and 3 cups water, salt and turmeric. Cover and cook on low-medium heat until dal mashes easily. 20-25 minutes.
- Or pressure cook on medium for 1 whistle ( 6 minutes at high pressure). Let the pressure release on its own . The dal in the pictures is pressure cooked hence well mashed.
- Once the beans are cooked, In a small pan, add the oil and heat on medium-high heat.
- Add mustard seeds and let them start to sputter. Reduce heat to low medium.
- Add the garlic, chili and asafetida-hing. (If you have an electric stove the temperature won’t immediately come down, and garlic can burn, so wait for a minute or take pan off the stove to reduce the heat of the pan, then add garlic and chili)
- Cook until the garlic and chili have brown edges.
- Drop this tadka into the cooked dal, mix just lightly so a good portion of the tempering stays on top of the dal. and serve hot.
Notes
Nutritional values based on one serving
Nutrition
Calories: 417kcal | Carbohydrates: 68g | Protein: 25g | Fat: 5g | Sodium: 691mg | Potassium: 1307mg | Fiber: 17g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 9.1mg | Calcium: 156mg | Iron: 7.3mg