Dry Yellow mung dal tadka is a simple dish with a burst of simple yet bold flavours. This recipe comes together in very less time and can be enjoyed along with rotis or even as is, like an evening chaat snack. Prepared with very few ingredients and very less oil, this dry daal is great for diabetic patients and weight watchers. So let us start this week on a protein rich note – Dry Yellow Mung Dal Tadka.
I love lentils.They are the protein kings for vegetarians and with so many different kinds to choose from, one can hardly ever get bored ! As a kid i was a usual fussy eater and lentils were not my idea of an ideal meal but as i grew up, i got hooked to them and the bond has been growing stronger by each passing year.
India has a huge population of vegetarians and i have been lucky to grow up in a house where my mother made sure we took our dals (Hindi for lentils) and greens seriously. There would always be a dal and a portion of seasonal stir fried veggies in our meal and even though i did not like it always, she made sure we got our proteins covered every single day 🙂
When i first shifted to Canada, i was suddenly in a world full of interesting and inspiring recipes. Among many things, i was just amazed to see the different forms lentils were transformed into to create mouth watering dishes. I mean talk about the falafel, koftes, hummus, chili, salads, soups and even pastas !! I noticed that lentils have helped me personally and i can notice an increase not only in my energy levels but also a huge decrease in my cravings for sweet or greasy food !
Usually Indians prepare their dals in a soup like consistency but this is a dry version which is easy to digest, has a mild flavour and works well for tiffins. You can enjoy it with naans or rice but my favorite is eating this as is, with a good squeeze of lemon and a handful of fresh coriander 🙂
Dry Yellow Mung Dal Tadka
- 1 cup yellow moong dal, soaked in water for about 2 hours
- 1 small onion, finely chopped
- 2 small tomatoes, finely chopped
- 1 inch ginger, thinly sliced
- 1 medium green chili, finely chopped
- Handful of fresh coriander, finely chopped
- Juice of ½ lemon
- 1 tablespoon oil
- Pinch of asafoetida
- 1 tsp cumin seeds
- ½ cup water
- Salt to taste
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp garam masala
- Take a non stick kadhai/ pan. Add oil to it and bring to heat. Once the oil is hot, add in the cumin seeds and asafoetida. Let the cumin seeds splutter.
- Next, add in the chopped onions and saute on medium high till the onions turn translucent. Now, add in ginger and green chili. Saute for a few seconds.
- Next, add in the soaked moong dal, turmeric powder, salt and red chili powder. Mix. Add in a few tsp of water in the dal and reduce the flame to medium. Place a lid on top of the kadhai/pan and let it cook for 10 minutes.
- Check to see if the dal is soft and cooked to al-dente. Add in a little more water if the dal feels dry and is still not cooked. Once the dal is cooked, add in the chopped tomatoes, fresh coriander, garam masala and lemon juice. Mix everything together. Sookhi moong dal is ready. Serve with soft rotis or naans. You can also enjoy it as a protein rich snack.