🇮🇳 India · Food
Tadka Moong Dal
By eatmundo · August 3, 2026
🇮🇳 INA wholesome and comforting staple of Indian households, this split yellow lentil dish is tempered with aromatic spices in ghee.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 200g green gram lentils under cold water until clear, then soak for 15 minutes.
- 2
Boil the lentils in a pot with 700ml water and 1 tsp salt until soft and creamy, about 25 minutes.
- 3
In a small pan, heat 2 tbsp ghee over medium-high heat until it begins to shimmer.
- 4
Add 1 tsp mustard seeds, wait for them to crackle, then immediately add 3 dried red chilies.
- 5
Add 6 minced garlic cloves and sauté for 1 minute until light gold, ensuring they don't burn.
- 6
Stir in 10 fresh curry leaves, allowing them to release their fragrance for 15 seconds.
- 7
Pour this hot tempering (tadka) directly over the cooked lentils and cover instantly to trap the aroma.
- 8
Gently fold the tadka into the dal before serving hot with steamed rice.
Frequently Asked Questions
Can I use butter instead of ghee?+
Ghee adds a nutty, distinct flavor that is vital; butter will work but lacks the depth of the traditional tadka.
Should I peel the lentils?+
Yellow moong dal is typically skinless, but if using green whole moong, soaking is necessary for proper texture.
What if my garlic burns?+
Garlic bitterness ruins the dish. If it turns dark brown, start the tempering process over again.
Can I add onion to this?+
Adding thinly sliced onions to the tadka is a common variation that adds sweetness and texture.
