Skip to main content

Moong Dal Tadka

Dal is an important part of any Indian meal. No matter which part of India, dal is one staple food in any household. Dal is a good source of protein for Vegetarian people. Indian meal is not complete without dal. There are variety of dal/lentils available in market and each of them has its own taste. Dal's can be made in variety of ways but basic preparation starts with boiling dals with turmeric and asafoetida(also known as hing) and add tadka/tempering on cooked dal. Now, variation can be made by adding onions, tomato, ginger, garlic or any leafy green vegetables. 
Moong dal tadka is a very simple yet scrumptious recipe that will surely make your meal complete.

Ingredients(Serves 2)
1/3 cup yellow moong dal
1/4 tsp turmeric powder
Pinch of asafoetida
Chopped cilantro for garnishing
For Takda
1 tbs ghee
1/2 tsp cumin seeds
1 dried red chili cut in half
1/4 tsp red chili powder
Salt as per taste
2-3 garlic cloves sliced

Method

Cook moong dal with turmeric and asafoetida in a pressure cooker using water. Give 3 whistles and shut off the gas. Moong dal cooks pretty quickly. Once the pressure drops take out the dal and mash slightly. Add salt and mix, add more water if very thick. Some people like thick consistency and some like thin dal so add water accordingly if needed. Heat the cooked dal and let it boil for couple of minutes, sprinkle chopped cilantro evenly over dal and shut off the gas. Get ingredients ready for tadka. Heat some ghee in a small pan and add cumin seeds. Once they splutter add sliced garlic and let them turn slightly brown. Next add dried red chili and chili powder as well, shut off the gas. Pour this tadka over the prepared dal and serve hot. 


Quick Tip-: For quick variation replace moong dal with toor dal or use combination of both dals. In that case use both dals in equal amount.

Comments

Popular posts from this blog

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish. Ingredients(serves 2-3) 2 cup shredded cabbage 2 tbs roasted coarse peanut powder 2 tsp sugar 1 1/2 tsp lime juice Salt as per taste 1 tbs chopped cilantro For Tempering 2 tsp oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds A pinch of asafoetida 1/8 tsp turmeric powder 1 small green chili cut into 3-4 pieces Method In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt. Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything tog

Kulith Pithla(कुळीथ पिठलं )

पिठलं/pithla is a comfort food for most of the Maharashtrian  people. Pithla made from chickpea flour is more common than Kulith Pithla. Many Maharashtrian people are unaware of kulith pithla. English name for kulith is horse gram. In Kokan region kulith is more popular, it is used to make pithla as well as उसळ . Kulith powder is easily available in market in India. I have looked for it here in US but still no luck, have to get it from India every time I visit. For some people it takes time to adjust to its nutty and strong flavor. When you need a quick bite of comfort food, Kulith pithla will certainly satisfy your taste buds and plus it will come together in minutes. Serve it hot with white rice or पोळी/roti. Ingredients(Serves 3-4) 1/2 Cup Kulith Powder 1 Small onion chopped 2-3 Garlic cloves(diced if big) 1 Tbs oil 1/4 Tsp mustard seeds 1/8 Tsp turmeric powder Pinch or two of asafoetida 2 Amsul(dried Kokum) 1/2 Tsp chili powder 3 Cups water Fresh cilantro chopped for

Guide to Green Leafy Vegetables

 The idea for this post came from one of my dear friend. She one day asked me what kind of green leafy vegetables you make. I said to her that I make quite a few. She suggested why don't I post pictures and names of the leafy vegetables that we get here in US. I liked her idea and started writing this post. Just a note that I have mentioned only the ones that I have used in my kitchen. There are plenty of leafy greens out there to try! In marathi we call all leafy greens as पालेभाज्या. My mom makes variety of greens but living in US we might not get all of them as in India. I shop for groceries in a Korean store but they carry all Indian vegetable variety plus all other Indian groceries.  I tried some new leafy greens and tried to make Indian/Marathi style recipes. I have listed names of few greens that I normally cook with. Swiss Chard Young Radish Mustard Greens or Sarson/सरसों का साग  Red Shen Choy/लाल माठ  Gongura/Sour Leaf/आंबाडी Spinach/Palak Methi/Fenugreek Leaves Swiss Char