Tadka of Green Moong Dal2012-04-19
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Tadka of Green Moong Dal is a vegetarian dish great to have with chapatti or paratha. This item can be clubbed with other side dishes like aloo dum to make the whole meal awesome. The Tadka of Green Moong Dal Recipe is quite simple to prepare but does take some time to get fully cooked. With fresh cream and ghee, this super tasty dish will bring home smile with slurps and crunches on raw onions. Try this recipe at dinner with chapatti without need for any other side dish, although a simple addition like potato fry can bring in wonders.
Ingredients to prepare Tadka of Green Moong Dal
- 2 cup of green moong dal
- 2 tablespoon of vegetable oil
- Pinch of cumin seeds
- 1 broken red chili
- 2 medium size chopped onion
- 2-3 splitted green chili
- salt to taste
- 1/2 teaspoon turmeric powder
- 1 medium size chopped tomato
- 2 teaspoon of ghee
- 1 cinamon stick
- 2-3 cardamom seeds
- 4 cloves
- 2 tablespoon of fresh cream
- Corriander leaves for garnishing
How to make Tadka of Green Moong Dal
Take 2 cup of green moong dal and soak it in enough water for 1 hour.
Now take a pressure cooker and put the moong dal and water. Wait for 2-3 whistle and keep aside.
Take a non-stick frying pan heat 2 tablespoon of vegetable oil and put pinch of cumin seeds, 1 broken dry red chili, 2 medium size chopped onion, 2-3 spitted green chili, salt to taste, 1/2 teaspoon turmeric powder and cook till it become golden brown in color.
Put 1 medium size chopped tomato and fry till it is fully tender.
Now put the boiled moong dal and cook for 5 mins. Then put 2 tablespoon of fresh cream and cook for another 2 mins.
At last in a small frying pan heat 2 teaspoon of ghee and put 1 cinamon stick, 2-3 cardamom seeds, 4 cloves and fry 1 mins.
Put all the content (step 6) to the another pan (step 5) and cook for 1 min.
Green Moong Dal is ready to serve hot with Chapati or Paratha along with round cut raw onion pieces (with green chili and lemon juice)
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