Some of my all time dishes are some of the easiest dishes, but very satisfying, home made with the most modest of ingredients. And some days just call for these favourite comfort foods. I am the happiest when I can sip on hot Tadka Dal topped with fresh coriander and a spoon of ghee(clarified butter). My Tadka Dal recipe is super easy and rather comforting!
Dal is such a staple in Indian cuisine. And there is no one single recipe of dal, Every region of India has its own version of the dal. Some made with vegetables like drumsticks and shallots, some with a mix of lentils and some with a different type of tempering. Trust me when I say there are so many different types of dals. Dal is protein rich and this tadka dal recipe is vegan.
My favourite is the Tadka Dal made with moong dalor split green geam. Moong dal is easily available in the Indian stores or these days in most supermarkets in the World Foods aisle. Moong dal is perfect for everyday meals because it is easy to digest unlike other dals. Dal goes well with steamed white rice with a dollop of ghee or alongside roti and vegetable curries.
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Servings |
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- 250 gms Moong dal Washed in water and drained
- 1.5 litres water
- 1 tbsp vegetable oil
- 1 tsp turmeric powder
- 0.5 tsp Asafoetida
- 1 tsb cumin
- 1 long green chilli slit
- 8-10 curry leaves
- 1 medium onion peeled and chopped fine
- 1 medium tomato chopped fine
- 2-3 pods garlic chopped
- 1/2 inch Ginger juliennes
- Salt to taste
- Handful Coriander leaves +stems - washed & cleaned
Ingredients
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- Add the moong dal with twice the amount of water, salt and turmeric to a saucepan. Cook on a medium flame for roughly 350-40 minutes or till the moong dal is cooked and is squishy soft.
- In another pan, heat the vegetable oil on a medium flame. When the oil is hot, add the cumin seeds and roast for 1 min.
- Then add in the asafoetida and curry leaves and roast for a min.
- Add in the green chilli, ginger and garlic and cook till brown.
- Tip in the the onions and add a little salt. This ensures that all the onions get cooked uniformly and quickly.
- Once the onions are browned, add in the tomato and cook till oil separates from the tomato.
- Now add in the cooked moong dal and stir well. Add salt to taste and bring to the boil.
- You may have to add water to the dal - this is based on how you would like the consistency to be. Some like their dals thick while some like it slightly soupy.
- Take off the heat and garnish with the chopped coriander leaves, serve hot with rice or rotis.
P.S. If you have a pressure cooker, you may want to cook the moong dal in it. To ensure the dal is cooked, make sure you let atleast 3-4 whistles blow on the cooker.