Moong Dal Tadka Recipe

by - January 02, 2017

Tadka is the hindi word for tempering. When some spices are fried they release aroma and flavour that is just essential as a final touch in this dal. It is a popular dish at restaurants because its light, yet fulfilling. Mostly adored by adults. 


1 cup

3 -1/2 cup water
2 big tomatoes
2-3 green chillies
1 tsp ginger
Salt as per taste
1 tsp red chilli powder (1/2 tsp in the beginning and 1/2 tsp for tempering)
1 tsp turmeric(haldi)
 2 tbsp desi ghee

1 tbsp cumin seed (jeera)
3-4 saabut lal mirch 
2 cups of water after opening the lid
1/2 tsp garam masala (optional)


First, pour the soaked dal in the cooker and add water to it.

Now add finely chopped tomatoes, green chilli, turmeric, salt as per taste, red chilli.
Now close the lid of the cooker and keep it on the stove with high flame.
After 2-3 whistles, turn the flame off and when the steam is out, open the cooker. Mix it with a wooden spatula so that your tomatoes are mixed well.
Since the dal is thick right now, add some boiling water to it and switch on the flame to mix it again.
Add some more salt also and let it get a boil. 
Since we are serving this with rice, the consistency should be thin. But if you want to serve it with a chappati, then you may make this a little thicker.
Now it's time for adding tadka to your dal.
In a tadka pan, add 2 tbsp desi ghee(don't use any other oil, or else the flavour will be different).
Once the ghee is hot, add 1 tsp cumin seeds. Be careful as the ghee is very hot.
Now add saabut lal mirch to it.
When the jeera turns golden, turn the flame off and add red chilli to it.
Now quickly add it to the cooker and mix it. If there's anything left in your tadka pan, then you can add your dal to it and re-add everything to the cooker. 
Now add a handful of coriander leaves and mix it.
And you dal is ready! Serve it hot with rice.

Watch the video here for a better visual:

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