Dhuli Moong Daal Tadka

Ingredients

• 1 cup Moong daal/Split skinned yellow lentil
• 3/4 cup Tomato / Tamatar (chopped)
• 2 Green Chillies / Hari Mirch (chopped)
• 1.5 tsp Ginger / Adrak
• 1/2 tsp Turmeric Powder / Haldi Powder
• 1/2 tsp Coriander Powder / Dhaniya Powder
• To taste Salt / Namak
• 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
• 2 tsp Lemon Juice / Nimbu Ka Ras
• 3 tbsp Clarified Butter / Desi Ghee
• 1 tsp Cumin Seeds / Sabut Jeera
• 1/4 tsp Asafoetida / Hing powder
• 2 Dried Red Chilli, Whole
• 3/4 tsp Red Chilli powder / Laal mirch powder

Instructions

1. 1

   Wash and soak moong daal for about 15 minutes.(You can also cook it directly without soaking but soaking make it easier to cook and I prefer soaking the lentils before cooking)

2. 2

   In the pressure cooker or in a pan add the soaked lentil,chopped tomato,chopped green chili,ginger , turmeric, salt and coriander powder and add about 3 and 1/2 cups of water and 1 tsp oil.

3. 3

   Mix every thing and pressure cook on medium heat for 1-2 whistles(this time depends on the quality of lentil and the soaking time so cook till it become soft to touch,but make sure not to overcook it)

4. 4

   When the pressure cool down then open the cooker and gently mix the lentil.

5. 5

   Add some hot water to adjust the consistency and give it a nice boil.(if you want to serve with rice make it slightly thinner and if you are serving it with chapati or paratha then medium thick will be fine)

6. 6

   Now switch of the flame and add lemon juice and chopped fresh coriander in the daal and mix.

7. 7

   Heat ghee in a small pan and add the cumin seeds.

8. 8

   As soon as the cumin start to crackle add the whole red chilies and stir.

9. 9

   Remove the pan from the heat and add asafoetida and then the red chili powder.

10. 10

    Pour the tempering over the cooked lentil.

11. 11

    Gently mix and serve hot with steamed rice ,chapati or parathas