Yes, this is indeed ridiculously good. With winter settling in, it’s only appropriate to get into the soup mood. I’ve been super inspired in the kitchen recently, and with a successful go at the Indian Potato Flatbread ( Aloo Paratha), I feel more and more inclined to experiment with Indian cuisine. So here we are with this absolutely delish Moong Dal Tadka - high in protein, healthy and heartwarming!
What does Moong Dal Tadka mean?
Moong Dal = yellow/green split lentils
Tadka = Tempering of spices
The method is quite simple and straightforward - cook the lentils in water, turmeric and salt, then temper the spices and mix it in. The tempering of spices is usually done in ghee, luckily I have vegan coconut ghee from Niulife which is incredibly buttery, however coconut oil will work fine. I also wilted some kale just before serving to add some green to the bowl! What are those weird kale looking chip thingies? Those are garlic and spice kale chips from Pure Snacks I added for a little crunch. IMO, this dish is absolutely fine without any additional toppings but a little crunch, zing or spice wouldn’t do any harm!
Enjoy the recipe and gonna go enjoy this healthy dal for school lunch ;) Also check out the step to step progress on my IG stories here . I’ve saved a highlight!
Ridiculously Good Moong Dal Tadka (v,gf)
Time: 30- 40min
Print recipe here
Step to step progress on my IG stories here (click on IG highlight - Moong Dal)
¾ cup moong dal (split yellow lentils) - washed and rinsed well
3 cups water
½ tsp ground turmeric
1 tsp salt
1 stem kale leaves (optional)
1 tsp ground cumin (cumin seeds would be preferred)
1 tsp ginger, finely chopped/grated
2 large garlic, finely chopped
½ tsp chilli powder
1 small onion, finely chopped
1 medium tomato, chopped
½ tsp garam masala
1-2 lime leaves (or sub for bay or curry leaf)
Start by adding the lentils, water, turmeric and salt to a pot and bringing to a boil. Low the heat and simmer the lentils for 20-30 minutes or until the lentils have broken down considerably and is thick. You can use a stick blender to puree lentils however I don’t mind it a little chunky, just stir a little to break them down further.
In a small pan, heat coconut oil or vegan ghee. Add the ginger and garlic (cumin seeds if you have it) and fry until aromatic (30secs). Add the onion, tomato ground cumin, garam masala, chilli powder and lime leaf and cook until onions are transparent and tomatoes have cooked down. Be careful not to burn the spices!
Add the tempered mixture into the dal and stir well. Add kale and let wilt. Serve over hot rice and enjoy! I found that it tasted amazing with minimal garnish. I added a little sprinkle of Pure Snack Kale Chips for a crunch.