Y is for yellow dal in this A-Z series. Yellow dal is another name for Moong dal tadka. I had prepared this for Mint Lachha paratha Thali along with dal makhani and fresh garlic chutney. I usually prefer parathas with pickle and yogurt, but my husband and my kid need a curry on the side. If the paratha has spices in it (which it usually does), I make a simple dal to go along with it.
Traditionally for dal tadka, the tadka is prepared and then added to dal on top as a final step. But I cook moong dal using Pot in pot method, so I do the tadka in a big pan and then add the dal to it and let everything simmer for a few minutes for flavors to blend. It’s just easier for me since I don’t have to wash the cooker immediately.
Read on for the recipe.
- 1/2 cup moong dal
- a pinch of hing, optional
- 1/2 teaspoon turmeric powder
- 2 tablespoons ghee
- 2 dried red chilies
- 1 teaspoon cumin seeds
- 1 garlic clove, chopped
- 1” piece of ginger, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon coriander powder
- Salt to taste
- Coriander leaves to garnish
- Lemon juice wedges, to serve with, if preferred
- Wash and clean the dal. Pressure cook it with 2 cups of water and a pinch of hing and turmeric powder for 6 whistles or 6 minutes in Instant Pot. Wait for the pressure to released naturally.
- Once the dal is done, heat ghee in a pan. Add the red chilies and cumin seeds. Once the seeds crackle and changes color, add the ginger and garlic. Let it cook a bit and then add the chili powder and coriander powder. Add dal to the tadka, add salt as needed and bring it to a boil. Let it cook for a few minutes and remove from heat. Sprinkle chopped coriander leaves on top. You can serve with some lemon wedges on the side at the time of serving.