Super Easy Moong Dal with Garlic Tadka

I just learned how to make a super easy moong dal. Less spice, less effort, less time, but still very tasty!

I learned how to make dal from my husband, Curry Boy. He used to boil dal with salted water, then set the broth and dal aside, and make masala with lots of spice and tomatoes, and at last, put everything together.

Today, I’ve learnt an easier way from veganricha. It’s a dal tadka.

First, boil the dal with turmeric in salted water, then infuse the oil with just garlic, mustard seeds and chilli. That’s it. And it tastes good!

For some of you not familiar with Indian food, you may ask: What is moong dal? What is tadka? I also didn’t know before! I’m still on my way to mastering some more Indian food, and here are my brief answers.

What is Moong Dal?

Moong dal (also called mung dal), actually it’s a mung bean. If you remove the green skin from the mung bean, it has a yellow appearance. And if you cut it into half, then it’s a moong dal. Its English name is called split yellow mung bean/lentil. Since its skin has been removed, it’s quicker to cook them through.

What is Tadka?

Tadka, in English, means ‘Tempering’. You slightly roast spices in oil or ghee to let the aroma release, and then you pour it into a dish. So tadka is an Indian cooking technique.

Can I use another dal?

I asked the same question to Curry Boy. His answer was ‘Yes! You can use any dal you like. But it’s common to use moong dal in a dal tadka.’ I guess short cooking time is one of the reasons.

Serves 2

• 160 g moong dal
• 500 ml water
• ½ tsp turmeric powder
• ⅓ tsp salt
• lemon juice
• coriander/parsley

For the Garlic Tadka

• 2 tsp vegetable oil/ghee
• 1 tsp mustard seeds
• 2 cloves garlic, minced
• 1 dried chilli

How to Make Moong Dal with Garlic Tadka

1. Wash the moong dal and soak for 1 hour.
2. Put the soaked moong dal into a pot, add water, salt and turmeric powder. Bring it to the boil and cook for 20-30 minutes until very soft. Beware that water and bubbles may spill out while moong dal is boiled.
3. Heat the oil in another pan, add mustard seeds and chilli until fragrant. Then add the garlic, gently fry until a little golden, pour into the moong dal together with infused oil. Finally, squeeze in some fresh lemon juice and garnish with coriander.

More Easy Indian Curry Recipes

• Curry Boy’s Split Black Gram Soup（Urad Dal）
• Meera Sodha’s Salmon and Spinach Curry (Easy, Quick and Mild)
• Chickpea Curry (Chana Masala, NO coconut milk)