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Whole Moong Dal Tadka

Whole Moong Dal Tadka

Cooking Time

Preparation Time : 300

Cook Time : 20

Total Time : 320

Ingredients

Serves 3

  • 1/2 cup whole Moong Dal (Green Gram Lentil), soaked for 5-6 hours

  • 1/4 cup split moong dal, soaked for 2 hours

  • 1-2 green chilies, chopped

  • 1

  • 1/2 tsp. turmeric powder

  • 1 tsp. salt or to taste

  • 2-3 tbsp. oil

  • 1 tsp. cumin seeds

  • 1' cinnamon stick

  • 2-3 green cardmoms

  • 4-5 cloves

  • 2 bay leaves

  • 2 onions, chopped

  • 1 tbsp. ginger-garlic paste

  • 1 tsp. tomato paste

  • 1 tsp. coriander-cumin powder

  • 1 tsp. red chili powder

  • 1 tsp. garam masala powder

  • 1 tbsp. yoghurt

  • 1 tsp. ghee

  • 2-3 garlic cloves, finely chopped

  • 1/4 tsp. paprika

  • 1 tbsp. coriander leaves, chopped

Directions

  • 01

    Pressure cook both the dals along with 1 chopped onion, ginger and green chilies in 2 cups water for 10 minutes on a low flame after 2 whistles. Add salt and turmeric powder and give it a whisk. Keep aside.

  • 02

    Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaves and 1/2 tsp. cumin seeds. Saute for a few seconds.

  • 03

    Add the remaining onion and fry till light brown. Now add the ginger-garlic paste, tomato paste, coriander-cumin powder, red chili powder and garam masala powder mixed with 2 tbsp. water.

  • 04

    Fry till oil separates. Add the boiled dal and simmer on a medium flame for 2 minutes. Then add the yoghurt and continue to simmer for a further 2-3 minutes. Take off the flame.

  • 05

    Heat ghee and temper with the remaining cumin seeds. After it stops spluttering, add the chopped garlic and fry further till it changes colour.

  • 06

    Switch off the flame and add a pinch of paprika. Immediately pour this tempering over the cooked dal and serve, garnished with coriander leaves and sliced onion.

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