Green mung beans dal tadka
A thick, spicy lentil recipe - perfect with rotis and rice or even on its own!
Equipment
- Pressure cooker
Ingredients
- 1 cup green mung beans (sabut moong dal)
- 1/2 cup chana dal
- 1 medium onion finely chopped
- 1 medium tomato diced
- 1 small tomato finely chopped
- 4-5 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 3 fresh green chillies finely chopped (optional)
- 2 tbsp fresh coriander leaves chopped
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- 2 dried red chilli
- 4 tbsp ghee (clarified butter or ghee butter)
- salt to taste
Instructions
- Wash the pulses in water throughly and soak them in water overnight. Drain the water the next day and set the bloomed pulses aside
- Heat a pressure cooker, or a pan, with 2 tablepoons of the ghee. Once hot, add the onions and fry until they turn pink and soft
- Add the ginger, chillies and half of the chopped garlic. Cook for 2-3 minutes
- Next, add the diced tomato and when it softens, add all powdered spices along with the salt, except the kasuri methi
- Fry the spices on a low flame for a minute and then add the pulses
- Stir well with the spice mix and then add 2 cups of water. Mix again, cover and pressure cook until done. If using a pan, cover and cook until the dals soften
- Once the pressure in the cooker settles, open and check for the consistency of the dal - it should not be runny
- If so, then simmer, without the lid on, until you achieve a semi thick consistency
- Heat a separate small pan and heat the remaining ghee. When hot, add the cumin seeds
- Once they crackle, add the chopped garlic, the chopped tomato and the dried chilis. When the garlic gets some colour on it, pour the tempered ghee over the cooked dal
- Finally add the kasuri methi and mix
- Garnish the green mung dal tadka with coriander leaves and serve hot with rotis or rice. Enjoy!
Notes
- Ghee can also be substituted with butter
- The dried red chilli used for tempering is low on heat and high on colour - the Kashmiri dried chilli
- tbsp - tablespoon
- tsp - teaspoon
- 1 cup = 250 millilitres