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Simple Yellow Moong Dal (Moong Dal Tadka)

Yellow Moong Dal is one of the simplest and healthiest Indian lentil dishes — light, comforting, and packed with protein. It's perfect for beginners, takes very little time to cook, and pairs beautifully with plain rice or roti. This no-fuss recipe uses everyday ingredients and basic techniques, making it ideal for daily meals or a quick, nutritious dinner.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 3
Course: Main Course
Cuisine: Indian
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup yellow moong dal (split yellow lentils)
  • 2 cup water
  • 1 tbsp ghee or oil avoid olive oil
  • 1/2 tsp cumin seeds
  • 1-2 dried red chillies optional
  • 1 small onion, finely chopped optional
  • 1 small tomato, chopped
  • 1 tsp grated ginger (or ginger paste)
  • 1/4 tsp turmeric powder
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon juice optional, for serving

Equipment

  • 1 saucepan
  • 1 frying pan
  • 1 spoon
  • 1 bowl
  • pressure cooker optional

Method
 

  1. Wash the yellow moong dal 2–3 times in water until the water runs mostly clear. Drain.
  2. In a saucepan or pressure cooker, add the rinsed dal and 2 cups of water.
  3. Cook for 1–2 whistles on medium heat.
  4. Simmer uncovered for 15–20 minutes, or until the dal is soft and mushy. Stir occasionally and add more water if needed.
  5. Once cooked, mash the dal slightly with the back of a spoon or ladle to make it creamy. Set aside.
  6. In a small frying pan, heat 1 tablespoon of ghee or oil. Add cumin seeds and let them splutter. Add dried red chilies (if using), grated ginger, and chopped onion (if using). Sauté until onions turn golden.
  7. Add chopped tomatoes and turmeric powder. Cook until the tomatoes soften.
  8. Pour the tadka over the cooked dal. Add salt to taste. Mix well and simmer for 2–3 minutes to blend the flavors.
  9. Garnish with fresh coriander leaves and a squeeze of lemon juice if desired. Serve hot with rice or roti.