Moong Dal Tadka Recipe without pressure cooker
Smoky, flavorful Moong Dal Tadka Recipe without pressure cooker is a vegan, gluten-free lentil curry, bursting with dhaba-style taste.
Ingredients
1 cup = 250 gram
FOR BOILING MOONG DAL
- 1 cup yellow moong dal (skinned moong lentils)
- 3.5 cups water
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp oil
FOR MAKING FIRST TEMPERING
- 2 tbsp oil
- 1 tbsp ginger (grated)
- 1 big onion (finely chopped)
- 2 green chilies (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 1/8 tsp asafoetida/hing
- 1 tbsp coriander powder
- 1/4 tsp turmeric powder
- Salt to taste
FOR TADKA/TEMPERING
- 1 tbsp oil
- 1 tsp cumin seeds
- 4-5 garlic cloves (thinly chopped)
- 1 dry red chilli
- 1 tsp kasuri methi
- 1 tbsp kashmiri red chilli powder
Instructions
BOILING OF MOONG DAL
- Take moong dal in a bowl.
- Wash and soak it for 15-20 minutes.
- After the said period, drain the water and add dal in a deep and wide pan.
- Also add water, turmeric, salt and oil.
- Keep the heat high till water comes to boil.
- You will find a fomey substance floating over the water. Remove and discard this scum.
- Put a lid on the pan and bring the heat low to medium.
- Let the dal boil for 20 minutes. You can check the doneness of dal by pressing a piece of lentil.
- Remove the pan from the heat then and keep aside.
FOR FIRST TEMPERING/TADKA
- Take oil in a pan and add ginger, green chilies and onion in it.
- Cook until onion turns slightly brown.
- Add tomatoes, asafoetida, turmeric powder, coriander powder and salt. Mix well.
- Cook over on low heat until oil separates.
- Now either pour the boiled dal in a pan carrying tadka or vice versa.
- Add coriander leaves and mix well.
MAKING OF SECOND TADKA
- Take a small tadka pan and add oil, cumin seeds and garlic.
- When the garlic turns brown, add dry red chilli, kasuri methi and kashmiri red chilli powder.
- Mix and immediately transfer to the dal.
- Mix well.
- Serve hot after garnishing with coriander leaves.