Moms Simple Moong Dal Recipe With Garlic Chili Tadka Food

MOONG DAL RECIPE | MOONG DAL FRY AND TADKA

Steps:

• First rinse the moong lentils a couple of times in water. Drain the water and set the lentils aside.
• In a 3 litre stove-top pressure cooker take the rinsed lentils, chopped onions, chopped tomatoes and finely chopped ginger. Also add the turmeric powder, red chili powder and water to the cooker. Mix well.
• Pressure cook for 5 to 6 whistles on medium flame till the moong lentils are softened well. Once the pressure settles down, remove the lid and stir the dal.
• If the dal looks thick, then add some water and simmer for 1-2 minutes.
• Add salt. Mix very well and keep aside. Check the taste and if required you can add more salt.
• In a small pan, heat oil or ghee or butter. First fry the cumin seeds.
• Next add the garlic and green chili and fry for some seconds. Don't brown the garlic. Switch off the flame.
• Now add the garam masala powder, red chili powder and asafoetida. Switching off the flame earlier ensures that the spice powders don't get burned.
• Quickly stir and immediately pour the tempering mixture in the dal.
• Stir the dal and serve hot moong dal with steamed rice or chapatis.
• The moong dal tadka tastes better as it is and there is no need to garnish or add coriander leaves to it. But if you want you can always garnish with some coriander leaves. For a slight tang you can also squeeze some lemon juice.
• Pick and rinse the mung lentils first for a few times in water.
• Then add the lentils in a 3 litre stove-top pressure cooker along with water and turmeric powder. Stir and pressure cook the lentils for 5 to 6 whistles till the dal is soft and mushy.
• Mash the moong dal with a spoon.Stir in some salt and add water as required to get the desired consistency. Keep the dal to simmer on a low flame.
• Heat oil along with the butter on a low heat. Crackle the cumin seeds first.
• Add onions and fry till light brown.Now add the ginger, garlic, green chilies & dry red chili. Sauté for half a minute.
• Add the tomatoes and sauté till the tomatoes soften.Add all the red chili powder, garam masala powder, turmeric powder, asafoetida, kasuri methi and coriander leaves.
• Stir and continue to sauté till oil starts to leave the sides of the masala. Continue to sauté for 1 to 2 minutes more after oil has started to leave the sides.
• Add this mixture to the simmering dal. Stir and simmer the dal for 2 to 3 minutes or more till the flavors have well blended in the dal and till you get the desired consistency.
• If you prefer you can add a few drops of lemon juice to the dal. Serve Moong Dal Fry garnished with coriander leaves with steamed rice, cumin rice or even chapati.

MOM'S SIMPLE MOONG DAL RECIPE WITH GARLIC CHILI TADKA.

Steps:

• Wash and soak the Mung Dal for an hour.
• In a deep pan, add the drained dal and 3 cups water, salt and turmeric. Cover and cook on low-medium heat until dal mashes easily. 20-25 minutes.
• Or pressure cook on medium for 1 whistle ( 6 minutes at high pressure). Let the pressure release on its own . The dal in the pictures is pressure cooked hence well mashed.
• Once the beans are cooked, In a small pan, add the oil and heat on medium-high heat.
• Add mustard seeds and let them start to sputter. Reduce heat to low medium.
• Add the garlic, chili and asafetida-hing. (If you have an electric stove the temperature won't immediately come down, and garlic can burn, so wait for a minute or take pan off the stove to reduce the heat of the pan, then add garlic and chili)
• Cook until the garlic and chili have brown edges.
• Drop this tadka into the cooked dal, mix just lightly so a good portion of the tempering stays on top of the dal. and serve hot.

BUTTERY MOONG DAL WITH GARLIC AND CUMIN

Steps:

• Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
• Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)
• Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal.
• Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.