Yes I have yet another dal recipe again for you. Similar to my other dal recipes, this one too is comforting and super easy and quick. In fact, if you love the fragrance of garlic and it’s taste too, like me, you will love this recipe. After all, it is my moong dal with tempered garlic recipe. And it is only and only the tempered garlic flavour that shines through, while you sip this lentil soup. You read right. As much as this moong dal tastes glorious with some hot rice, it tastes great on it’s own too. This is one of those comfort foods that works like a charm on days you are too exhausted to cook. From prepping to serving, this recipe will take only 20 minutes of your time. That is why is a perfect weeknight dinner option.
Since the consistency of this lentil recipe is thick and not runny, it pairs great even with Indian flatbreads. Hot, soft, ghee ladden rotis are my favourite with this. And when it comes to rice, I love pairing this dal with some cumin flavoured rice or jeera rice. However, the husband enjoys this one like a soup. Just a bowl of this piping hot dal and some warm bread by the side and he is a happy man. Which also means, happy me. 🙂
Like I mentioned, you can have it very well on its own too. So, there you go – one recipe and so many variations.
Also see,
Dalma (Odia lentil and vegetables curry)
Bengali masoor dal (red lentil curry)
Moong dal with tempered garlic
While I like my dals hot, I have added fresh chilis and chili powder, both. Nonetheless, when making for kids, you can completely omit the chilis in this delicious moong dal with tempered garlic. It will still taste wonderful. Hence, it is also a toddler friendly recipe.
The flavour of the tempered garlic is the hero in this dish. However, when frying the slices of garlic in ghee for the tempering, be very careful. It is very easy to burn garlic. Once you see them get a light golden colour, switch the flame off. This is because, it will still continue cooking in the hot ghee. And that will lead the garlic to getting crisp and a deeper golden shade, which is desirable. But if you continue cooking, thinking it will get darker, then chances are that those thin garlic slices can burn.
While this recipe is great for a quick dinner, it is also an amazing option when the weather is rather is rather chilly. Sipping on this lentil soup, in the cold winter months, truly feels like a hug! And since the winters are sill around, you could give this comforting recipe a try.
Do let me know or tag me on your pictures, if you happen to try this recipe or any other from my blog. It would really make me happy. And like always, here is the quick and easy recipe of my moong dal with tempered garlic.
Eat hearty!
Moong dal with tempered garlic
Equipment
- Sauce pan
Ingredients
- 1 cup skinless moong dal petit yellow lentils
- 1 tbsp turmeric powder
- 1½ tbsp chilli powder
- 1 tbsp cumin seeds
- 2 dried chilis
- 3-4 fresh chilis optional
- 3-4 cloves garlic finely sliced
- 1 tsp ginger finely chopped
- 1 tbsp garam masala
- 2 tbsp ghee use oil to keep it vegan
- 3-4 tbsp coriander leaves finely chopped
- salt to taste
Instructions
- Wash the dal well and soak it in water for 15-30 minutes
- To the sauce pan with the dal add 1½ cups of water, turmeric powder, chili powder and salt
- Mix well and cook over medium flame for 15 minutes or until the lentils are completely cooked and soft
- Turn the heat off and whisk the dal until all grains are broken and mixed well
- Heat a small frying pan with the ghee
- Once it melts, add the cumin seeds and let them crackle
- Then add the ginger, garlic and dried chilis
- Once the garlic gets a slight colour, remove from flame and pour this tempering over the cooked dal
- Give it a good mix, sprinkle the garam masala over and garnish with the coriander leaves and chilis
- Serve this delicious moong dal with tempered garlic with some rice/rotis or just as is with a wedge of lime by the side. Enjoy!
Notes
- You could even use butter for the tempering
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
