A mung dal with tadka is perfect for a meal

Yellow Dal Tadka

By Shraddha Shah

Dec, 23rd


4 persons
Cook Time
30 minutes
13 - 15


  • ½ cup moong dal
  • 1 medium sized / ⅓ cup finely chopped onions
  • 1 medium size tomato
  • ½ inch ginger
  • ¼ teaspoon red chili powder
  • ⅓ teaspoon turmeric powder
  • 1.5 cups water
  • salt as required
  • 1 teaspoon cumin seeds
  • 4 to 5 small to medium-sized garlic
  • ¼ or ½ teaspoon Garam Masala Powder
  • ¼ teaspoon red chili powder
  • 1 or 2 green chilli
  • a pinch of asafoetida
  • 2 to 3 tablespoon oil


  • In a pressure cooker take the 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.