Moong Dal Tadka

Split yellow moong dal cooks into a soft, comforting dish. A final tempering of cumin, garlic and chili infuses the lentils with a fragrant, savory finish.

Cuisine: Indian | Prep: 10 minutes | Cook: 30 minutes | Yield: 4 servings

Ingredients

• 200 g split yellow moong dal
• 850 ml water, plus extra as needed
• 1/2 tsp turmeric
• 3/4 tsp fine salt
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 3 garlic cloves, thinly sliced
• 1 dried red chili
• 1 small tomato, diced
• 1/4 tsp chili powder
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves

Method

1. Rinse moong dal several times and drain. Place in a saucepan with water and turmeric.
2. Bring to a boil, skim off foam and reduce to a gentle simmer. Cook partly covered for 25–30 minutes, stirring occasionally, until very soft. Add hot water if needed.
3. Stir in salt and whisk lightly to achieve a creamy but pourable consistency.
4. In a small pan, warm ghee over medium heat. Add cumin seeds and dried chili for 20 seconds, then garlic and cook until pale gold.
5. Add tomato and cook for 3–4 minutes until soft. Switch off heat and stir in chili powder.
6. Pour the tempering into the cooked dal and stir. Add lemon juice and coriander, then serve with steamed rice.

Cook’s tip

Cook the tempering while the dal finishes to keep the total time close to 40 minutes. Watch the garlic closely so it does not burn.