Spiced Yellow Lentil Curry — Moong Dal Tadka
A light North Indian dal of yellow moong lentils tempered with sizzling cumin, garlic, and dried red chilli in hot ghee, finished with fresh coriander.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 160g yellow moong dal. Finely chop 2 small tomatoes, grate 2 tsp ginger, finely slice 8 garlic cloves, break 2 dried red chillies in half. Measure out cumin seeds (1.5 tsp), asafoetida, Kashmiri chilli powder (1 tsp), and fresh coriander (2 tbsp).
Boil
Combine moong dal, 900ml water, 0.5 tsp turmeric, and 0.5 tsp salt in a saucepan. Bring to a boil over high heat, skim foam, reduce to low. Simmer covered 15–18 minutes until lentils are completely soft.
Simmer
Stir in tomatoes, ginger, remaining turmeric, and remaining salt. Simmer uncovered 5–6 minutes on medium-low until tomatoes soften and dal thickens lightly. Whisk briefly to break down lentils into smooth porridge. Cover and rest off heat.
Bloom
While dal rests, heat 3 tbsp ghee and 1 tbsp oil in a small skillet over medium heat. Add cumin seeds, sizzle 15 seconds. Add asafoetida and garlic, cook 60–75 seconds until garlic turns light golden. Add chillies and Kashmiri powder, sizzle 5 seconds until deep red.
Finish
Pour entire tempering with ghee over dal. Stir once. Cover and rest 1 minute off the heat.
Plate
Garnish moong dal tadka with fresh coriander. Serve with lemon wedges, basmati rice, roti, mango pickle, and roasted papad alongside.
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