Name: Whole Moong Dal Tadka recipe by Bethica Das at BetterButter
Prep time: 300 min
Cook time: 30 min
Total time: 330 min
Yield: 6
Ingredients: 1/2 cup whole Moong Dal (Green Gram Lentil), soaked for 5-6 hours; 1/4 cup split moong dal, soaked for 2 hours; 1-2 green chilies, chopped; 1" ginger, grated; salt to taste; 1/2 tsp. turmeric powder; 2-3 tbsp. oil; 1 tsp. cumin seeds; 1" cinnamon stick; 2 green cardamoms; 4 cloves; 1-2 bay leaves; 2 onions, chopped; 1 tsp. ginger-garlic paste; 1 tsp. tomato paste; 1 tsp. roasted coriander-cumin powder; 1 tsp. red chili powder; 1 tsp. garam masala powder; 1 tbsp. yoghurt; 1 tsp. ghee; 2-3 garlic cloves, finely chopped; pinch of paprika; 1 tsp. coriander leaves, chopped; few onion slices to garnish (opt)

ABOUT Whole Moong Dal Tadka RECIPE

Whole Green Moong dal is very healthy, nutritious and easy to digest. It can be prepared as a curry, khichdi (porridge) or as a soup. It can also be soaked and sprouted to be used in salads or chaats. It simply tastes delicious in any which way it is had. It is a powerhouse of proteins and nutrients and should be had as frequently as possible. So obviously good for the elderly and during pregnancy.

Ingredients Serving: 6

1/2 cup whole Moong Dal (Green Gram Lentil), soaked for 5-6 hours
1/4 cup split moong dal, soaked for 2 hours
1-2 green chilies, chopped
1" ginger, grated
salt to taste
1/2 tsp. turmeric powder
2-3 tbsp. oil
1 tsp. cumin seeds
1" cinnamon stick
2 green cardamoms
4 cloves
1-2 bay leaves
2 onions, chopped
1 tsp. ginger-garlic paste
1 tsp. tomato paste
1 tsp. roasted coriander-cumin powder
1 tsp. red chili powder
1 tsp. garam masala powder
1 tbsp. yoghurt
1 tsp. ghee
2-3 garlic cloves, finely chopped
pinch of paprika
1 tsp. coriander leaves, chopped
few onion slices to garnish (opt)

Instructions

Pressure cook both the dals along with 1 chopped onion, ginger and green chilies in 2 cups water for 10 minutes on a low flame after 2 whistles. Add salt and turmeric powder and give it a whisk. Keep aside.
Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaves and 1/2 tsp. cumin seeds. Saute for a few seconds.
Add the remaining onion and fry till light brown. Now add the ginger-garlic paste, tomato paste, coriander-cumin powder, red chili powder and garam masala powder mixed with 2 tbsp. water.
Fry till oil separates. Add the boiled dal and simmer on a medium flame for 2 minutes. Then add the yoghurt and continue to simmer for a further 2-3 minutes. Take off the flame.
Heat ghee and temper with the remaining cumin seeds. After it stops spluttering, add the chopped garlic and fry further till it changes colour.
Switch off the flame and add a pinch of paprika. Immediately pour this tempering over the cooked dal and serve, garnished with coriander leaves and sliced onion.

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