Steps to Cook Whole Moong Dal Tadka Delicious

Whole Moong Dal Tadka.

Whole Moong Dal Tadka Food preparation Whole Moong Dal Tadka is a fun thing, in addition it ends up being more unique value if you cook it yourself. By using the complying with 24 active ingredients, you can begin cooking 6 steps. observe the complying with area for you to start cooking instantly.

Ingredients requirements of Whole Moong Dal Tadka

  1. Give 1/2 cup for whole Moong Dal (Green Gram Lentil), soaked for 5-6 hours.
  2. Give 1/4 cup for split moong dal, soaked for 2 hours.
  3. It’s 1-2 of green chilies, chopped.
  4. It’s 1 of " ginger, grated.
  5. You need to taste – salt.
  6. Need 1/2 tsp. for turmeric powder.
  7. Give 2-3 tbsp. – oil.
  8. Give 1 tsp. – cumin seeds.
  9. It’s 1 of " cinnamon stick.
  10. You need 2-3 of green cardamoms.
  11. You need 4-5 – cloves.
  12. Prepare 2 of bay leaves.
  13. Provide 2 for onions, chopped.
  14. Need 1 tsp. for ginger-garlic paste.
  15. You need 1 tsp. of tomato paste.
  16. Give 1 tsp. for roasted coriander-cumin powder.
  17. You need 1 tsp. of red chili powder.
  18. You need 1 tsp. garam masala powder.
  19. Prepare 1 tbsp. of yoghurt.
  20. Provide 1 tsp. ghee.
  21. Provide 2-3 – garlic cloves, finely chopped.
  22. It’s pinch of paprika.
  23. Give 1 tbsp. – coriander leaves, chopped.
  24. Give few onion slices to garnish (opt).

Whole Moong Dal Tadka steps

  1. Pressure cook both the dals along with 1 chopped onion, ginger and green chilies in 2 cups water for 10 minutes on a low flame after 2 whistles. Add salt and turmeric powder and give it a whisk. Keep aside..
  2. Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaves and 1/2 tsp. cumin seeds. Saute for a few seconds..
  3. Add the remaining onion and fry till light brown. Now add the ginger-garlic paste, tomato paste, coriander-cumin powder, red chili powder and garam masala powder mixed with 2 tbsp. water..
  4. Fry till oil separates. Add the boiled dal and simmer on a medium flame for 2 minutes. Then add the yoghurt and continue to simmer for a further 2-3 minutes. Take off the flame..
  5. Heat ghee and temper with the remaining cumin seeds. After it stops spluttering, add the chopped garlic and fry further till it changes colour..
  6. Switch off the flame and add a pinch of paprika. Immediately pour this tempering over the cooked dal and serve, garnished with coriander leaves and sliced onion..

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