Home punjabi dhaba
punjabi dhaba
Moong dal tadka is a comforting and nutritious dish, made with yellow lentils (moong dal) tempered with aromatic spices. Here's a detailed recipe:
Ingredients
For Dal:
Moong dal (yellow lentils): 1 cup
Water: 3 cups
Turmeric powder: ½ teaspoon
Salt: To taste
For Tadka (Tempering):
Ghee (or oil): 2 tablespoons
Cumin seeds: 1 teaspoon
Mustard seeds (optional): ½ teaspoon
Hing (asafoetida): A pinch
Garlic cloves (chopped): 4-5
Ginger (grated): 1 teaspoon
Green chilies (slit): 2 (adjust as per taste)
Onion (finely chopped): 1 medium-sized
Tomatoes (chopped): 1 medium-sized
Red chili powder: ½ teaspoon
Coriander powder: 1 teaspoon
Garam masala: ½ teaspoon (optional)
Fresh coriander leaves (chopped): For garnish
Lemon juice: 1 teaspoon
Instructions
Step 1: Cook the Moong Dal
Wash the moong dal thoroughly under running water until it runs clear.
In a pressure cooker (or pot), add the washed dal, water, turmeric powder, and a little salt.
Pressure cook for 2-3 whistles on medium heat. If using a pot, cook until the dal is soft and mushy, stirring occasionally. This may take 20-25 minutes.
Once done, whisk the dal lightly to make it smooth. Adjust the consistency by adding water if needed.
Step 2: Prepare the Tadka
Heat ghee (or oil) in a pan.
Add cumin seeds and mustard seeds. Let them splutter.
Add a pinch of hing, followed by chopped garlic and grated ginger. Sauté until golden and aromatic.
Toss in green chilies and onions. Sauté until the onions turn golden brown.
Add the chopped tomatoes and cook until they soften and release oil.
Mix in red chili powder, coriander powder, and garam masala. Cook for 1-2 minutes.
Step 3: Combine Dal and Tadka
Pour the prepared tadka into the cooked moong dal. Mix well.
Simmer for 3-5 minutes, allowing the flavors to blend beautifully. Adjust salt if needed.
Step 4: Garnish and Serve
Garnish with chopped coriander leaves and a squeeze of fresh lemon juice.
Serve hot with bajra and atta mix roti, steamed rice, or jeera rice.
How to Make Bajra and Atta Mix Roti
Ingredients:
Bajra flour: 1 cup
Wheat flour (atta): ½ cup
Salt: A pinch
Warm water: For kneading
Method:
Mix bajra flour, wheat flour, and salt in a bowl.
Gradually add warm water and knead into a soft dough.
Divide into equal portions and roll out each into a circle using a rolling pin.
Cook on a hot tawa, applying a little ghee or butter on both sides, until golden brown spots appear.
0 Comments