Moong Dal Tadka
This recipe is a combination of dhaba style with a hint of a Maharashtra touch to it! This is my version of a perfect fusion recipe to convert a simple dal into an exotic feast!
- 1 ½ cup moong dal (washed)
- 1 tomato (chopped)
- ½ tsp turmeric (haldi)
- 3 cups water
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp oil
For the Masala Paste:
- ¼ cup fresh grated coconut
- 1 green chili
- Few coriander leaves
- ½ inch piece ginger
- 5-6 garlic cloves
- 1 small onion (chopped)
- 1 tbsp kolhapuri masala OR kanda lasun masala OR red chili powder + garam masala
- 1 tbsp ghee
- 1 tsp mustard seeds (mustard seeds)
- 1 tsp cumin seeds (jeera)
- ½ tsp asafoetida (hing)
- 7-8 curry leaves (kadhipatta)
- 1 tsp paprika
- Grind the masala paste ingredients to a smooth paste without water.
- Heat oil, add the ground masala paste. Saute until oil separates.
- Add the tomato and saute.
- Add the washed moong dal and mix well. Add turmeric and mix. Add the water and mix. Bring to a boil.
- Cover and cook on medium flame until dal is soft.
- When done, add salt and sugar and mix.
- For the tempering heat ghee and add mustard seeds. Let them crackle, then add the rest of the seasoning ingredients one by one. Add paprika last, mix and temper the cooked moong dal.
- Moong dal tadka is ready to serve! Serve with rice or naan.