Ingredients
The following ingredients have 2 Servings
- 1 cup dry Moong dal, (Mung Dal / petite yellow lentils (split and skinned mung bean) )
- 3 cups water (3.5 cups for thinner consistency)
- 1/2 teaspoon turmeric
- 3/4 teaspoon salt or to taste
- 2-3 teaspoons oil
- 1 teaspoon mustard seeds
- 3-4 cloves of garlic (finely chopped)
- 1 green chili (finely chopped)
- 1/8 tsp asafetida (hing (optional))
Instruction
- Wash and soak the Mung Dal for an hour.
- In a deep pan, add the drained dal and 3 cups water, salt and turmeric. Cover and cook on low-medium heat until dal mashes easily. 20-25 minutes.
- Or pressure cook on medium for 1 whistle ( 6 minutes at high pressure). Let the pressure release on its own . The dal in the pictures is pressure cooked hence well mashed.
- Once the beans are cooked, In a small pan, add the oil and heat on medium-high heat.
- Add mustard seeds and let them start to sputter. Reduce heat to low medium.
- Add the garlic, chili and asafetida-hing. (If you have an electric stove the temperature won’t immediately come down, and garlic can burn, so wait for a minute or take pan off the stove to reduce the heat of the pan, then add garlic and chili)
- Cook until the garlic and chili have brown edges.
- Drop this tadka into the cooked dal, mix just lightly so a good portion of the tempering stays on top of the dal. and serve hot.