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India · Food

Tadka Moong Dal

50 min
250 kcal
4 servings

By eatmundo · August 3, 2026

Tadka Moong Dal🇮🇳AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A wholesome and comforting staple of Indian households, this green gram lentil dish is tempered with aromatic spices in ghee.

According to eatmundo's ingredient comparison, the closest dish to Tadka Moong Dal from another cuisine is Bacalao al Pil-Pil (Spain): the two share 36% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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

What is Tadka Moong Dal?

Tadka Moong Dal is an Indian lentil dish prepared with split green gram lentils tempered with ghee, garlic, mustard seeds, and dried red chilies. It is a staple component of daily meals in India, typically served alongside steamed rice or flatbreads like roti.

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.

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