Step 1

First rinse the moong lentils a couple of times in water. Drain the water and set the lentils aside.

Step 2

In a 3 litre stove-top pressure cooker take the rinsed lentils, chopped onions, chopped tomatoes and finely chopped ginger. Also add the turmeric powder, red chili powder and water to the cooker. Mix well.

Step 3

Pressure cook for 5 to 6 whistles on medium flame till the moong lentils are softened well. Once the pressure settles down, remove the lid and stir the dal.

Step 4

If the dal looks thick, then add some water and simmer for 1-2 minutes.

Step 5

Add salt. Mix very well and keep aside. Check the taste and if required you can add more salt.

Step 6

In a small pan, heat oil or ghee or butter. First fry the cumin seeds.

Step 7

Next add the garlic and green chili and fry for some seconds. Don't brown the garlic. Switch off the flame.

Step 8

Now add the garam masala powder, red chili powder and asafoetida. Switching off the flame earlier ensures that the spice powders don't get burned.

Step 9

Quickly stir and immediately pour the tempering mixture in the dal.

Step 10

Stir the dal and serve hot moong dal with steamed rice or chapatis.

Step 11

The moong dal tadka tastes better as it is and there is no need to garnish or add coriander leaves to it. But if you want you can always garnish with some coriander leaves. For a slight tang you can also squeeze some lemon juice.

Step 12

Pick and rinse the mung lentils first for a few times in water.

Step 13

Then add the lentils in a 3 litre stove-top pressure cooker along with water and turmeric powder. Stir and pressure cook the lentils for 5 to 6 whistles till the dal is soft and mushy.

Step 14

Mash the moong dal with a spoon.Stir in some salt and add water as required to get the desired consistency. Keep the dal to simmer on a low flame.

Step 15

Heat oil along with the butter on a low heat. Crackle the cumin seeds first.

Step 16

Add onions and fry till light brown.Now add the ginger, garlic, green chilies & dry red chili. Sauté for half a minute.

Step 17

Add the tomatoes and sauté till the tomatoes soften.Add all the red chili powder, garam masala powder, turmeric powder, asafoetida, kasuri methi and coriander leaves.

Step 18

Stir and continue to sauté till oil starts to leave the sides of the masala. Continue to sauté for 1 to 2 minutes more after oil has started to leave the sides.

Step 19

Add this mixture to the simmering dal. Stir and simmer the dal for 2 to 3 minutes or more till the flavors have well blended in the dal and till you get the desired consistency.

Step 20

If you prefer you can add a few drops of lemon juice to the dal. Serve Moong Dal Fry garnished with coriander leaves with steamed rice, cumin rice or even chapati.