Dhaba Style Moong Dal Tadka

Ingredients

• 1 cup Mung Dal (Rinsed and soaked for 3‑4 minutes)
• 2 cups Water (For pressure cooking)
• 0.5 tsp Salt (Regular table salt)
• 0.5 tsp Turmeric Powder (Ground turmeric)
• 1 tsp Vegetable Oil (For tempering base)
• 1 tbsp Unsalted Butter (Softened, cut into cubes)
• 1 tbsp Ghee (Optional, for richer flavor)
• 3 tsp Cumin Seeds (Whole seeds, divided for two temperings)
• 1 tsp Ginger (Finely chopped, fresh)
• 1 tsp Green Chili (Finely chopped, adjust to heat preference)
• 2 tbsp Fresh Coriander Leaves (Finely chopped, plus extra for garnish)
• 1 pinch Asafoetida (Hing) (Ground, adds umami)
• 1 medium Tomato (Finely chopped, seeds removed)
• 0.5 tsp Kasuri Methi (Dried fenugreek leaves, crushed)
• 1 pinch Chaat Masala (Optional, for tangy flavor)
• 1 pinch Amchur Powder (Dried mango powder, adds sourness)
• 0.75 cup Hot Water (For adjusting dal consistency)
• 0.5 tsp Granulated Sugar (Balances acidity)
• 0.5 tsp Red Chili Powder (For final tadka, adjust heat)
• 1 clove Garlic (Minced, optional)
• 0.25 small Onion (Thinly sliced, optional)

Instructions

1. Soak the Dal

   Rinse 1 cup mung dal under running water and soak in a bowl of water for 3‑4 minutes, then drain.

   Time: PT5M

2. Pressure Cook the Dal

   Place the drained dal in the pressure cooker. Add 2 cups water, ½ tsp salt and ½ tsp turmeric. Close the lid and cook on medium flame for 3 whistles (about 10 minutes). Allow the pressure to release naturally.

   Time: PT12M

3. Check Consistency

   Open the cooker and stir the dal. It should be soft but not watery. If too thick, add a splash of hot water and mix.

   Time: PT3M

4. Heat Oil and Fats

   In a medium pan, heat 1 tsp vegetable oil, then add 1 tbsp butter and 1 tbsp ghee. Melt gently.

   Time: PT2M

5. Add Whole Spices and Aromatics

   Add 1 tsp cumin seeds and a pinch of hing. When they sizzle, stir in 1 tsp chopped ginger, 1 tsp chopped green chili and 2 tbsp chopped coriander. Sauté for 1 minute until fragrant.

   Time: PT3M

6. Cook Tomato

   Add the finely chopped tomato (seeds removed). Cook 2‑3 minutes until it softens but does not turn into a paste.

   Time: PT3M

7. Add Dry Spices

   Stir in ½ tsp kasuri methi, a pinch of chaat masala, a pinch of amchur and ½ tsp sugar. Mix well.

   Time: PT1M

8. Combine Dal with Tempering

   Transfer the cooked dal into the pan. Add ¾ cup hot water, bring to a gentle boil, then simmer 5‑7 minutes, stirring occasionally, until the dal reaches a smooth, slightly thick but pourable consistency.

   Time: PT7M

9. Final Tadka (Tempering)

   In a small separate pan, heat 1 tsp oil, add 2 tsp cumin seeds, a pinch of hing and ½ tsp red chili powder. Fry for a few seconds until aromatic, then pour this hot tadka over the simmering dal and stir quickly.

   Time: PT2M

10. Garnish and Serve

    Sprinkle the remaining chopped coriander and, if desired, add minced garlic and thinly sliced onion for extra crunch. Serve hot with steamed rice or roti.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g