Learn to make this easy moong dal recipe, step-by-step with me.
Easy Moong Dal Tarka recipe below
My mum’s tip: For an extra special touch, dry roast the moong dal over low heat for 4-5 minutes until it’s aromatic. This step enhances the flavor beautifully! I skip it when I am in a hurry. For this dal, I always use dhuli moong dal (split petite yellow lentils) for this dish, and the tadka I add is what makes it truly special. I temper cumin seeds, mustard seeds, fennel seeds, and curry leaves, which infuse the dal with aromatic flavors. It’s simple yet delicious, and I often make a big batch because it freezes well, making weekday cooking a breeze.
What is Moong Dal?
Moong dal goes by many names, such as split petite yellow lentils, mung beans, or dhuli moong dal. These are split and washed mung beans, which start off green skin and turn yellow when split. When cooked, the dal becomes creamy, making it perfect for dishes like South Indian Ven pongal, khichdi, moong dal halwa, or even arisi parup payasam. Moong dal is widely available here in the UK at large supermarkets like Tesco, Sainsbury’s, ASDA, and Morrisons. You’ll also find it at Indian stores or online. Keep an eye out for brands like East End or Natco when shopping for moong dal.
Tadka (Tempering) for Moong Dal
For the tadka, I keep it simple. I use ghee and temper mustard seeds, cumin seeds, dried red chilies, and asafoetida (hing), along with some garlic and curry leaves. My mum makes the tadka with coconut oil and skips the garlic—it still tastes amazing! But if you’re making this dish for a special occasion, you can add whole spices like cinnamon or bay leaf, spice powders like cumin powder, coriander powder, or garam masala, and finish it with a touch of Kashmiri red chilli powder for color. If I’m making Moong Dal Fry, I start by cooking an onion-tomato masala like in my dal fry, then add the cooked moong dal and finish with a tadka and lots of chopped coriander leaves. THIS LIST FOR 9 EVERYDAY INDIAN MEALS IS AWESOME. DON’T FORGET TO CHECKOUT THE EXTENSIVE MEAL PLAN IDEAS.
Moong dal: Also known as Split Yellow Petite Lentils, is the main ingredient of this dish. You can substitute with toor dal or red lentils. Turmeric powder: Adds a beautiful yellow hue colour to the dal and has many health benefits. Tomato: Used for flavour, one is enough for the dish. Green chillies: Adjust for spice level or swap with Kashmiri chili powder. Coriander leaves: Fresh coriander adds lots of flavor and is necessary for the perfect taste. Lemon juice: Enhances the taste at the end.
Ghee or oil: I prefer to use Ghee to add flavour. Use coconut or sunflower oil to keep it vegan. Spices: I have used Cumin seeds, mustard seeds, and fennel seeds for the tadka. Aromatics: Garlic, red chillies, and curry leaves will add flavour to the dal.
Step 7-9: For the tadka, heat ghee in a pan over medium heat. Add cumin, mustard seeds, and fennel seeds, letting them splutter. Add hing, garlic, and red chilies. Once the garlic turns golden, add curry leaves.
Step 10-12: Pour the tadka over the dal immediately. Stir in lemon juice and garnish with coriander leaves.
Add a side of yogurt or cucumber raita to balance out the spiciness.
A simple kachumber salad or onion salad along with pickles, mango chutney and poppadoms also go beautifully with the meal.
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