Mung Dal 250g

Information

Recipe for Mung Daal

Moong Dal Tadka (Tempered Yellow Lentil Curry)

Ingredients:

• 1 cup split yellow mung dal (moong dal) – rinsed

• 3 cups water (adjust for consistency)

• 1 tsp turmeric powder

• Salt to taste

For Tempering (Tadka):

• 2 tbsp ghee (or oil for vegan)

• 1 tsp cumin seeds

• 1 tsp mustard seeds (optional)

• 1 onion, finely chopped (optional)

• 2 tomatoes, chopped

• 1 tbsp ginger-garlic paste

• 1-2 green chilies, slit

• ½ tsp red chili powder

• ½ tsp garam masala

• 1 tsp coriander powder

• A pinch of asafoetida (hing)

• Fresh coriander leaves, chopped

• 1 tbsp lemon juice

Optional Garnish:

• 1 tbsp butter (for richness)

• 1 tsp kasuri methi (dried fenugreek leaves)

Instructions:

1. Cook the Dal:

   • In a pressure cooker, combine mung dal, water, turmeric, and salt. Cook for 3-4 whistles (or simmer in a pot for 25-30 mins until soft). Mash lightly.

2. Prepare the Tadka:

   • Heat ghee/oil in a pan. Add cumin, mustard seeds, and hing. Let them splutter.

   • Add onions (if using) and sauté until golden.

   • Add ginger-garlic paste, green chilies, and sauté for 30 sec.

   • Add tomatoes, red chili powder, coriander powder, and salt. Cook until tomatoes soften (~4-5 mins).

3. Combine Dal & Tadka:

   • Pour the tempering into the cooked dal. Mix well and simmer for 5 mins.

   • Add garam masala, lemon juice, and fresh coriander.

4. Optional Finishing Touches:

   • Stir in butter or kasuri methi for extra flavor.

5. Serve Hot:

   • Best with steamed rice, jeera rice, or rotis. Pair with pickle, papad, or yogurt.

Why It’s Popular:

✅ Digestible & Healthy – Mung dal is light, protein-rich, and easy to digest (often recommended for kids and recovery meals).
✅ Quick to Make – Ready in under 30 mins (with a pressure cooker).
✅ Versatile – Can be made soupy (like dal) or dry (for rotis).

Variations:

• South Indian Style: Add coconut milk and curry leaves for a mild, creamy taste.

• Punjabi Style: Use more ghee and finish with cream for richness.

• No-Onion-Garlic: Skip onions/garlic for a Jain version.