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Indian Vegetarian Recipes

Moong Dal Tadka and Moong Dal Fry

https://www.vegrecipesofindia.com/moong-dal-tadka/

Moong Dal (skinned split mung gram) is amongst one of the most commonly used lentils in India. There are many recipes made with it. In this post I am sharing 2 popular moong dal recipes.
  • Moong Dal Tadka
  • Moong Dal Fry

Both the recipes are easy, popular and taste good. You can make either of them.

What is Moong Dal

Mung beans are called as Moong Dal in India. Mung beans also know green gram or moong. In the Indian Cuisine, both the whole lentils and the split ones are used.

The whole mung beans have a green color and when they are husks are removed, you see the yellow color of the beans.

Mung beans are a staple in the Indian cuisine. We make a variety of dishes with it from stews, soups to sweet dishes.

According to ayurveda, Moong dal is tridoshic meaning it balances all the three doshas which are kapha, vata and pitta.

Moong lentils are highly nutritious and easy to digest. They are light on the stomach if cooked in a simple & minimal way, thereby making these an excellent food for small kids and convalescing people. In Ayurvedic diets or in detox diets, moong dal is a recommended lentil.

Difference between Dal Tadka & Dal Fry

Though both dal tadka and dal fry may look same, the preparation and the final taste of each dish is different.

  1. Dal Fry is made by cooking the lentils in a pan or pressure cooker. Onions, tomatoes, herbs and spices are sautéed in some oil and ghee. To this sautéed mixture the cooked dal is added and further simmered.
  2. Dal Tadka is made by cooking the lentils with onions, tomatoes, ginger, garlic and green chillies. Spices like cumin, mustard seeds, dry red chillies and herbs like garlic or coriander leaves or curry leaves are fried in oil or ghee. This fried mixture of the hot oil with the spices and herbs are then added to the cooked dal.
  3. Variations: Of course with both the preparations, you can always change the core ingredients (apart from the lentils) including the spices and herbs. Plenty of variations are possible in both dal tadka as well as dal fry recipes.

About This Moong Dal Tadka Recipe

This is one of the delicious vegan dal, I make with yellow mung lentils which have been husked and are split.

Some people don’t like moong dal as it is a little bland. But trust me this punjabi moong dal tadka is not bland and taste very good.

It has the flavors of tempered cumin, garlic, garam masala and red chili powder. Once you make this delicious moong dal recipe, you are not going to hate moong dal anymore.

This Moong Dal Tadka  is extremely good with some steamed basmati rice accompanied by a side vegetable dish or raita. Have some roasted papad and lemon or mango pickle also by the side. A truly comfort and satisfying meal.

I paired the moong dal tadka with some steamed sona masoori rice and aloo methi.

  • Cabbage Kootu –  tasty South Indian style recipe of cabbage and moong lentils with coconut and spices.
  • Yellow Moong Dal Fry – easy to make delicious dal with mung lentils, onions, tomatoes and spices.
  • Dhansak Recipe – a vegetable and lentil preparation from the Parsi cuisine.
  • Parippu Curry – a delicious moong dal curry made with coconut and spices.
  • Green Moong Dal – homely recipe of dal made with whole green moong beans.

How to make Moong Dal Tadka

1. Rinse ½ cup of moong dal (split husked mung lentils) in water.

2. In a pressure cooker add 1 medium sized finely chopped onion, 1 medium sized chopped tomato and ½ inch finely chopped ginger. next add ⅓ teaspoon turmeric powder and ¼ teaspoon red chili powder in the cooker.

3. Next add 1.5 cups water to the cooker. Stir well.

Pressure cooking moong dal

4. Pressure cook for 5 to 6 whistles on medium flame till the dal is cooked and soft. Once the pressure settles down, remove the lid and stir the dal.

5. If the dal looks thick, then add some water.

6. Simmer the moong dal for 1 to 2 minutes or more till you get the right consistency.

7. Add salt as required and stir well. Keep the dal aside.

Tempering for Moong Dal

8. Measure and keep all the ingredients ready for tempering. In a small pan, heat 2 to 3 tablespoons oil or ghee or butter.

9. First fry 1 teaspoon cumin seeds. The cumin seeds should change color and crackle. Fry on a low to medium-low heat so that the spices do not get burnt.

10. Next add 4 to 5 lightly crushed garlic cloves and 1 to 2 slit green chilies. Fry for some seconds. Don’t brown the garlic. Switch off the flame.

11. Now add ¼ to ½ teaspoon garam masala powder, ¼ teaspoon red chili powder and 1 pinch of asafoetida (hing). Switching off the flame ensures that the spice powders don’t get burned.

12. Quickly mix the spice powders well with a spoon.

13. Immediately pour the tempering mixture in the moong dal.

14. Stir the moong dal.

15. Serve Moong Dal Tadka hot with steamed rice or chapatis. The moong dal tastes better as it is and there is no need to garnish or add coriander leaves to it. But if you want you can always garnish with some coriander leaves. For a slight tang you can also squeeze some lemon juice.

This recipe post is from the archives (May 2013) and has been republished and updated on 5 June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Moong Dal Tadka

This Moong dal tadka is a vegan recipe of mung lentils cooked with onion, tomatoes, ginger and then tempered with cumin, garlic, green chili and some Indian spice powders.

Cuisine:indian,north indian

Diet:vegan,vegetarian

Difficulty Level:Easy

Servings (change the number to scale):4

(1 CUP = 250 ML)

Pressure Cooking Moong Dal

  • Soaking: You can soak the lentils for 20 to 30 minutes and this will speed up the cooking time.
  • Green Chillies: You can use serrano peppers instead of the Indian green chillies. You can even replace the green chillies with dried red chillies.
  • Consistency: You can have a thick or medium or thin consistency of the dal by adding less water or more water later.
  • Asafoetida: If you do not have asafoetida, skip it.
  • Spicing: You can decrease or increase the herbs & spices like red chilli powder, green chillies, garlic, ginger, cumin seeds according to your preferences. But do not increase the amount of turmeric powder.

Nutrition Facts

Moong Dal Tadka

Amount Per Serving

Calories 186 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 423mg18%

Potassium 134mg4%

Carbohydrates 23g8%

Fiber 5g21%

Sugar 4g4%

Protein 7g14%

Vitamin A 380IU8%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 11mg13%

Vitamin E 3mg20%

Vitamin K 3µg3%

Calcium 32mg3%

Vitamin B9 (Folate) 10µg3%

Iron 1mg6%

Magnesium 8mg2%

Phosphorus 20mg2%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

About Moong Dal Fry

This is a quick and easy Punjabi recipe of delicious moong dal fry at home which I often make. I make a variety of lentils on a daily basis and mung dal happens to be one of them.

In this Moong dal fry recipe, the mung lentils are cooked first. Then a sautéed mixture of onions, tomatoes and spices is added to the cooked mung lentils which is then simmered for some more minutes. The end result is a smooth creamy moong dal.

Legumes or dal are a staple in the Indian Cuisine and there are so many ways of making them. In the Indian Cuisine, you will find many variations of dal – from the simplest basic version made with minimal ingredients to spicy or rich versions made with many ingredients.

Each Indian state has their own versions of a dal tadka or dal fry. In the state itself, the versions keep on changing in some cities or towns.

You can serve the moong dal fry with Indian flat breads like roti, paratha or with cumin rice or steamed basmati rice.

How to make Moong Dal Fry

1. Firstly pick and rinse 1 cup moong dal (split and husked mung lentils). You can also rinse the mung lentils in a colander.

2. Then add the mung lentils in the pressure cooker along with 2.5 cups of water. Now add 1 pinch of turmeric powder.

3. Stir and mix very well.

4. Pressure cook the lentils for 3 to 4 whistles or till the lentils are soft and mushy.

5. Mash the lentils with a spoon.

6. Add 1 cup water or as required, to get the desired consistency.

7. Add salt as required and stir well.

8. On a low flame, keep the dal to simmer.

Making moong dal fry

9. Meanwhile, measure and keep all the ingredients ready. In a kadai or pan, heat 2 tablespoons oil along with ½ tablespoon butter.

10. Crackle 1 teaspoon cumin seeds first.

11. Then add 1 medium sized chopped onion. Sauté the onions till light brown.

12. Then add ½ inch chopped ginger, 3 to 4 chopped garlic, 1 green chili & 1 dry red chili. Saute for half a minute.

13. Add 1 medium sized tomato which has been chopped. Saute till the tomatoes soften.

14. Then add ¼ teaspoon red chili powder, ¼ teaspoon garam masala powder, ¼ teaspoon turmeric powder and 1 pinch of asafoetida (hing). Stir well.

15. Then add ½ teaspoon crushed kasuri methi (dried fenugreek leaves) and 1 tablespoon chopped coriander leaves.

16. Stir and continue to saute till oil starts to leave the sides of the masala.

17. Continue to saute for 1-2 minutes more after oil has started to leave the sides.

18. Add this mixture to the simmering dal.

19. Stir and simmer the dal for 2-3 minutes or more. You have to simmer till the flavors have blended well in the moong dal and you get the desired consistency.

20. If you prefer you can add a few drops of lemon juice.

21. Mix well. Taste the dal and add salt if required. Switch off the flame. Garnish with coriander leaves.

22. Serve Moong Dal Fry with steamed rice, cumin rice or with Indian flatbreads like roti, paratha or naan.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Moong Dal Fry

This smooth and creamy yellow moong dal fry is an easy recipe made with mung lentils, onions, tomatoes and spices.

Diet:vegetarian

Difficulty Level:Easy

Servings (change the number to scale):4

(1 CUP = 250 ML)

Cooking Moong Dal

  • Pick and rinse the mung lentils first.
  • Then add the lentils in the pressure cooker along with water and turmeric powder.
  • Stir and pressure cook the lentils for 3 to 4 whistles till the dal is soft and mushy.
  • Mash the moong dal with a spoon.
  • Stir in some salt and add water as required to get the desired consistency. Keep the dal to simmer on a low flame.

Making Yellow Moong Dal Fry

  • Heat oil along with the butter. Crackle the cumin seeds first.
  • Add onions and fry till light brown.
  • Now add the ginger, garlic, green chilies & dry red chili. Saute for half a minute.
  • Add the tomatoes and saute till the tomatoes soften.
  • Add all the red chili powder, garam masala powder, turmeric powder, asafoetida, kasuri methi and coriander leaves.
  • Stir and continue to saute till oil starts to leave the sides of the masala.
  • Continue to sauté for 1 to 2 minutes more after oil has started to leave the sides.
  • Add this mixture to the simmering dal.
  • Stir and simmer the dal for 2 to 3 minutes or more till the flavors have well blended in the dal and till you get the desired consistency.
  • If you prefer you can add a few drops of lemon juice to the dal.
  • Serve Moong Dal Fry garnished with coriander leaves with steamed rice, cumin rice or even chapatis.
To cook moong dal in a pot or pan:

  • Soak the lentils in water for about 30 to 40 minutes. Then drain them and add in a pot.
  • Add about 2 cups of water. Cover and let the lentils cook till done.
  • If the mung lentils begin to froth, then remove the scum and continue to cook without a lid or the lid partly covered.
  • You can also add a few drops of oil to reduce the frothing.

Nutrition Facts

Moong Dal Fry

Amount Per Serving

Calories 180 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 59mg3%

Potassium 131mg4%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 3g3%

Protein 7g14%

Vitamin A 376IU8%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 8mg10%

Vitamin E 3mg20%

Vitamin K 3µg3%

Calcium 31mg3%

Vitamin B9 (Folate) 10µg3%

Iron 1mg6%

Magnesium 8mg2%

Phosphorus 19mg2%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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