{"id":43,"date":"2026-09-29T16:19:33","date_gmt":"2026-09-29T16:19:33","guid":{"rendered":"https:\/\/recipesmadeforu.com\/?p=43"},"modified":"2026-09-29T16:19:33","modified_gmt":"2026-09-29T16:19:33","slug":"moong-dal-tadka","status":"publish","type":"post","link":"https:\/\/recipesmadeforu.com\/index.php\/2026\/09\/29\/moong-dal-tadka\/","title":{"rendered":"Moong Dal Tadka"},"content":{"rendered":"<p>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.<\/p>\n<p><strong>Cuisine:<\/strong> Indian | <strong>Prep:<\/strong> 10 minutes | <strong>Cook:<\/strong> 30 minutes | <strong>Yield:<\/strong> 4 servings<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>200 g split yellow moong dal<\/li>\n<li>850 ml water, plus extra as needed<\/li>\n<li>1\/2 tsp turmeric<\/li>\n<li>3\/4 tsp fine salt<\/li>\n<li>2 tbsp ghee or neutral oil<\/li>\n<li>1 tsp cumin seeds<\/li>\n<li>3 garlic cloves, thinly sliced<\/li>\n<li>1 dried red chili<\/li>\n<li>1 small tomato, diced<\/li>\n<li>1\/4 tsp chili powder<\/li>\n<li>1 tbsp lemon juice<\/li>\n<li>2 tbsp chopped coriander leaves<\/li>\n<\/ul>\n<h2>Method<\/h2>\n<ol>\n<li>Rinse moong dal several times and drain. Place in a saucepan with water and turmeric.<\/li>\n<li>Bring to a boil, skim off foam and reduce to a gentle simmer. Cook partly covered for 25\u201330 minutes, stirring occasionally, until very soft. Add hot water if needed.<\/li>\n<li>Stir in salt and whisk lightly to achieve a creamy but pourable consistency.<\/li>\n<li>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.<\/li>\n<li>Add tomato and cook for 3\u20134 minutes until soft. Switch off heat and stir in chili powder.<\/li>\n<li>Pour the tempering into the cooked dal and stir. Add lemon juice and coriander, then serve with steamed rice.<\/li>\n<\/ol>\n<h2>Cook\u2019s tip<\/h2>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":1,"featured_media":44,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-43","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian"],"_links":{"self":[{"href":"https:\/\/recipesmadeforu.com\/index.php\/wp-json\/wp\/v2\/posts\/43","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesmadeforu.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesmadeforu.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesmadeforu.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesmadeforu.com\/index.php\/wp-json\/wp\/v2\/comments?post=43"}],"version-history":[{"count":1,"href":"https:\/\/recipesmadeforu.com\/index.php\/wp-json\/wp\/v2\/posts\/43\/revisions"}],"predecessor-version":[{"id":49,"href":"https:\/\/recipesmadeforu.com\/index.php\/wp-json\/wp\/v2\/posts\/43\/revisions\/49"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesmadeforu.com\/index.php\/wp-json\/wp\/v2\/media\/44"}],"wp:attachment":[{"href":"https:\/\/recipesmadeforu.com\/index.php\/wp-json\/wp\/v2\/media?parent=43"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesmadeforu.com\/index.php\/wp-json\/wp\/v2\/categories?post=43"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesmadeforu.com\/index.php\/wp-json\/wp\/v2\/tags?post=43"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}