Masoor and Mung Dal Tadka!
indulge in the flavors of India with this delightful Masoor and Mung Dal Tadka! 🌱🥣✨
Made with a combination of masoor dal (red lentils) and mung dal (split yellow lentils), this dish is a perfect blend of protein, fiber, and aromatic spices. 🍛💪
To prepare, the lentils are cooked until tender and infused with a tadka (tempering) of cumin seeds, onions, tomatoes, and a medley of spices. The result is a comforting, flavorful dal that will leave you craving for more! 😋🔥
Ingredients:
1/2 cup masoor dal (red lentils)
1/2 cup mung dal (split yellow lentils)
2 tablespoons ghee or oil i used @fourthandheart ghee
1 teaspoon cumin seeds
1/4 tsp Asafetida
1 small onion, finely chopped
2 tomatoes, finely chopped
2 green chilies,
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala (optional)
Salt to taste
Fresh cilantro leaves, chopped for garnish
Lemon wedges for serving
Rinse masoor dal and mung dal until water runs clear. Soak for 15-20 minutes, then drain.
In a pressure cooker or large pot, cook soaked dal with turmeric powder and chopped tomatoes for 3 whistles.
Heat ghee or vegetable oil in a large pot. Add cumin seeds and Hing. Let them crackle.
Sauté chopped onions until golden brown.
Add ginger-garlic paste and green chilies. Sauté until raw aroma disappears.
Add boiled dal to the pot. Stir well with onion-garlic mixture.
Add garam masala and salt. Mix well.
Simmer dal for 15-20 minutes. Adjust water for desired consistency.
In a separate pan, heat ghee or oil. Add cumin seeds, Hing, dry red chili, and red chili powder for second tadka (tempering).
Pour tadka over cooked dal and mix well.
Garnish with chopped cilantro leaves.
Serve Masoor and Mung Dal Tadka hot with rice or roti. Squeeze fresh lemon juice before eating.
Enjoy your delicious Masoor and Mung Dal Tadka!
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