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Moong dal tadka served in a white bowl with a drizzle of ghee, cumin seeds, and fresh cilantro

Moong Dal Tadka

Light, creamy yellow lentils finished with a sizzling ghee tadka — ready in 30 minutes. One pot, no soaking, naturally gluten-free. Vegan and no-onion options included.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Gujarati, Indian
Ingredients Method Notes

Ingredients
  

For the Dal
  • 1 cup yellow moong dal (dhuli moong dal) rinsed well
  • 3 cups water
  • 1 medium tomato chopped
  • 1 inch fresh ginger grated or minced
  • 1-2 green chilies slit
  • 1/2 tsp turmeric powder
  • 3/4 tsp salt or to taste
For the Tadka
  • 1.5 tbsp ghee or neutral oil for vegan
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1-2 dried red chilies
  • 8-10 fresh curry leaves
  • 1 pinch hing (asafoetida)
  • 1/2 tsp red chili powder optional, for extra heat

Method
 

Cook the Dal
  1. Rinse the moong dal 2-3 times until the water runs mostly clear.
  2. Add dal, water, chopped tomato, grated ginger, green chilies, turmeric, and salt to the pressure cooker (or Instant Pot).
  3. Stovetop: Cook on medium-high heat for 3-4 whistles, then lower the heat and cook for 1 more minute. Turn off and let pressure release naturally. Instant Pot: Set to Pressure Cook (High) for 8 minutes. Let the pressure release naturally for 5 minutes, then quick release.
  4. Open and whisk the dal gently. It should be soft and smooth. If too thick, add 1/4 cup hot water. Adjust salt. Keep warm on low heat while you make the tadka.
Make the Tadka
  1. Heat ghee or oil in a small pan over medium-high heat. You want it hot but not smoking.
  2. Add cumin seeds — they should sizzle immediately and turn golden within 30-40 seconds.
  3. Add mustard seeds and wait for them to pop, about 15-20 seconds. Stand back slightly.
  4. Add dried red chilies and hing, stir once. Add curry leaves (they'll spit — be ready). Stir for 10 seconds.
  5. Add red chili powder if using, stir once off the heat. Pour the entire tadka directly over the dal. The sizzle means it's perfect.

Notes

Vegan swap: Replace ghee with coconut oil or refined sunflower oil for the tadka. The result is slightly lighter in flavor but equally delicious.
No onion-no garlic (satvik/Jain): This recipe is already onion-free. Skip garlic and increase hing to 1/4 tsp. Perfect for navratri or ekadashi.
Consistency tip: Moong dal thickens quickly as it cools. Whisk while hot and judge at serving temperature. Add hot water a little at a time to loosen if needed.
Storage: Refrigerate in an airtight container for up to 4 days. Freeze in portions for up to 3 months. Add a splash of water when reheating.
Make-ahead tip: Cook the dal base a day ahead. Make a fresh tadka right before serving — it tastes just as good as making it from scratch.
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