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Tuesday, April 24, 2012

Moong dhal Tadka

Moong dhal Tadka:

This is a very simple side dish and I make this when ever I feel that I run out of time. This goes very well with chapattis and phulkas. 


Moong dhal – 1 cup
Water – 3 cups
Green chillies – 2
Tomato – 1
Turmeric Powder – 1 tsp
Salt – to taste

For Tempering:

Ghee - 2tsp
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Onion – 1 (small sized)
Curry leaves – few
Asafotedia / Hing – a pinch


Wash and soak the moong dhal in water for half an hour.
Slit the green chillies into two.
Chop the tomatoes into few pieces.
Chop onion into fine pieces.


Pressure cook moong dhal in 3 cups of water with turmeric, green chillies, tomato. Let it cool
Check for the consistency. You can add more water if required.
Now heat ghee in a pan, when hot add mustard seeds. When it splutters, add cumin seeds, Asafotedia, curry leaves and onion. When onions turns transparent add it to the Moong dhal.
Add salt and mix well. Boil the moong dhal again for 2 minutes and turn off the stove.
Garnish it with coriander leaves if needed.

This recipe goes well with hot steamed rice and chapattis J

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