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.
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
Instructions
Cook the Dal
- Rinse the moong dal 2-3 times until the water runs mostly clear.
- Add dal, water, chopped tomato, grated ginger, green chilies, turmeric, and salt to the pressure cooker (or Instant Pot).
- 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.
- 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
- Heat ghee or oil in a small pan over medium-high heat. You want it hot but not smoking.
- Add cumin seeds — they should sizzle immediately and turn golden within 30-40 seconds.
- Add mustard seeds and wait for them to pop, about 15-20 seconds. Stand back slightly.
- Add dried red chilies and hing, stir once. Add curry leaves (they'll spit — be ready). Stir for 10 seconds.
- 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.
Tried this recipe?Let us know how it was!