Moong Dal Tadka

Moong Dal Tadka


Moong dal tadka is a simple and flavourful lentil dish that is a staple in Indian cuisine. It is made with split yellow mung lentils, which are cooked until they are soft and creamy. The tadka, or tempering, is a mixture of spices that is fried in ghee or oil and added to the dal just before serving. This gives the dal a rich and nutty flavour.


  • 1 cup moong dal split with skin (chana dal)
  • 3 cups water
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1 tablespoon ghee or vegetable oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 dried red chili, halved
  • 2 cloves garlic, minced
  • 1/2 inch ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon garam masala
  • 1/4 cup chopped cilantro


  1. Rinse the moong dal in a fine-mesh strainer until the water runs clear.
  2. In a medium pot, combine the moong dal, water, turmeric powder, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the dal is tender.
  3. While the dal is cooking, heat the ghee or vegetable oil in a small frying pan over medium heat. Add the mustard seeds, cumin seeds, and red chili and cook until the mustard seeds pop and the cumin seeds are fragrant, about 30 seconds.
  4. Add the garlic, ginger, turmeric powder, red chili powder, and garam masala and cook for another minute until fragrant.
  5. Pour the tadka mixture over the dal and stir to combine.
  6. Simmer for 2-3 minutes, or until the dal is heated through.
  7. Garnish with chopped cilantro and serve hot with rice or roti.


  • For a richer flavour, you can toast the cumin seeds, coriander seeds, turmeric powder, and red chili powder in a dry skillet over medium heat until fragrant, then grind them together.
  • If you don't have ghee, you can use vegetable oil.
  • You can also add other vegetables to the dal, such as carrots, peas, or zucchini. Just add them to the pot with the dal and cook until tender.

Serving Suggestions:

  • Serve Moong Dal Tadka with rice, roti, or naan.
  • For a more flavourful dish, add a dollop of yogurt or sour cream to each serving.
  • Garnish with fresh cilantro or chopped green onions.


  • For a spicier dish, add more red chili powder or a pinch of cayenne pepper.
  • For a sweeter dish, add a tablespoon of sugar or a dollop of honey.
  • If you don't have ghee, you can use milk or cream.

Tips for Serving:

  • Serve Moong Dal Tadka hot, as it will continue to thicken as it cools.
  • If you want to make the dish ahead of time, you can cook the dal, spinach, and coconut milk mixture and then reheat it before serving.
  • Reheat the Moong Dal Tadka mixture in a saucepan over medium heat, stirring occasionally, until heated through.
  • You can also reheat the dish in a microwave-safe dish, stirring occasionally, until heated through.

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