Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Moong Dal Tadka with Basmati

Traditional 26. Moong Dal Tadka with Basmati recipe

🧺 Ingredients

• 1 cup (200g) moong dal, rinsed
• 3 cups water
• 2 tbsp ghee
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 1 medium onion (100g), chopped
• 1 inch ginger, grated
• 1-2 green chillies, slit
• 10-12 curry leaves
• ½ tsp turmeric
• ½ tsp red chilli powder
• Salt to taste
• Coriander leaves for garnish
• Lemon juice for finishing
• 150g basmati rice
• 300ml water
• ½ tsp salt
• 1 tbsp ghee

👩‍🍳 How to make Moong Dal Tadka with Basmati

1. Add to pot (30 secs, room temp): Add rinsed moong dal with 3 cups water.
2. Pressure cook (2-3 whistles, high heat): Pressure cook 2-3 whistles until dal is soft.
3. Temper spices (1 min, medium heat): Heat ghee in separate pan, add cumin and mustard seeds, allow to splutter (30 secs).
4. Add curry leaves (30 secs, medium heat): Add curry leaves, cook briefly until aromatic.
5. Sauté onion (2 mins, medium heat): Add onion, cook until softened.
6. Add aromatics (1 min, medium heat): Add ginger and green chillies, cook briefly.
7. Add spices (1 min, medium heat): Add turmeric and chilli powder, mix well.
8. Combine dal (1 min, medium heat): Pour cooked dal into tempering, stir well, add salt.
9. Simmer (2-3 mins, low heat): Simmer briefly until combined.
10. Finish (1 min, room temp): Squeeze lemon juice, garnish with coriander leaves.

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