Lehsuni Moong Dal Tadka Recipe by Archana’s Kitchen

  • To begin making the Lehsuni Moong Dal Tadka, first prep all the ingredient and keep them ready.

  • Into a pressure cooker, add the moong dal, chopped tomatoes, ginger, salt, turmeric powder and 2-1/2 cups of water. Pressure cook the moong dal for 4 to 5 whistles and turn off the heat.

  • Allow the pressure to release naturally, as the moong dal would continue to cook as long as there is pressure inside the cooker.

  • Once done, open the pressure cooker, give the moong dal a slight mash, squeeze in the lemon juice, add the chopped coriander leaves and give it a taste. Adjust the salt accordingly.

  • Once done, transfer the moong dal to a serving bowl.

  • Now for the tadka, preheat a pan over medium high heat. Once heated; add the ghee, cumin seeds, garlic, green chillies and allow the garlic to roast for about a minute until lightly golden brown.

  • Once done, add the pinch of asafoetida/ hing and turn off the heat.

  • Pour this tadka into the Moong dal and serve hot.

  • Serve Moong Dal Tadka along with Stuffed Karela With Aloo and Phulkas for a delicious weeknight dinner or even a cozy lunch.

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