Indian Vegetarian Recipes
Moong Dal Tadka and Moong Dal Fry
https://www.vegrecipesofindia.com/moong-dal-tadka/


- 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.
- 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.
- 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.
- 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.
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.
(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.
Moong Dal Fry
This smooth and creamy yellow moong dal fry is an easy recipe made with mung lentils, onions, tomatoes and spices.
(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.
- 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.
Indian Vegetarian Recipes
Paneer Tikka Masala




Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.


About This Recipe
You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.
Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.
They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.
There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.
This Paneer Tikka Masala
- is super creamy, smooth.
- goes well with naan, paratha.
- makes a comforting meal.
- leftovers are great as well!
Ingredients
There are 2 parts to this recipe- the paneer tikka and the curry.


Paneer Tikka
Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.
Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.
Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.
The Masala/Curry
Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.
Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.
Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!
Step by Step Instructions
1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- juice of 1/2 lime
2- Using a spatula or whisk, mix until all the ingredients are well combined.
3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).
4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.


5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.
6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.
7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
8- Then add 3 large tomatoes (chopped) along with the following:
- 1& 1/2 teaspoon curry powder
- 1/2 teaspoon Kashmiri red chili powder
- 3/4 teaspoon salt, or to taste
- 1 tablespoon sugar


9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).


13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.
15- Add the roasted paneer, onions and peppers into the curry.
16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.


Serving Suggestions
You can serve paneer tikka masala with the following:
- Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
- Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
- Roti: you can never go wrong with the classic Indian everyday bread.
- Tandoori roti: another great bread to serve the curry with.


Vegan Variation
For a vegan version of this recipe you can do the following substitutions:
- use extra-firm tofu in place of paneer.
- marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
- replace butter with vegan butter.
- replace heavy cream with coconut milk.
Tips & Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.


Frequently Asked Questions
No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.
Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.
They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.
This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.
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Paneer Tikka Masala
Ingredients
Paneer Tikka
- 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder for color
- 1/4 teaspoon red chili powder or to taste
- 1/2 lime juice of
- 225 grams paneer cut into cubes
- 1 medium red onion quartered and separated into petals
- 1 medium green pepper cut into 1-inch cubes
Curry
- 1 tablespoon oil I used avocado oil, use oil of choice
- 2 tablespoons butter divided, unsalted or salted either works
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 large white onion roughly chopped, around 150 grams
- 3-4 large garlic cloves chopped
- 1 inch ginger chopped
- 3 large tomatoes roughly chopped, around 400 grams
- 1 & 1/2 teaspoon curry powder
- 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
- 3/4 teaspoon salt or to taste
- 1 tablespoon sugar I used granulated white sugar
- 1 cup water or more as needed
- 2-3 tablespoons heavy cream 30-45 ml
- 1 tablespoon chopped cilantro
Instructions
-
We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
-
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.
Using a spatula or whisk, mix until all the ingredients are well combined.
-
Now add cubed paneer, onion (quartered and separated into petals) and green pepper
Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
-
Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
-
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
-
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
-
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
-
Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
-
Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
-
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
-
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Video
Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
- Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.
Nutrition
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