Wednesday, 6 November 2013

Moong Dal Tadka Soup

Dal (Lentil) is a staple of Indian cooking, whether its roti dal, chawal dal or sambhar chawal, it's the most common dish across the nation.


I had this version of moong dal tadka on a  cold winter evening at a Delhi wedding and ever since i have been making it quiet often. Like all other lentil, moong dal is very high on protein  and dietary fiber, however unlike others moong dal is very light to stomach and easy digest  hence is perfect side dish or soup.


You need :

Split yellow moong dal beans (dry) - 1/2 cup
Ghee (Clarified butter) - 1 generous teaspoon
Onion - medium chopped roughly
Tomato - medium chopped roughly
Ginger - 1/2'' inch, chopped roughly
Green chilli - 1 slit length wise
Tumeric - 1/3 teaspoon
Salt  to taste
Coriander leaves to garnish





Pressure cook moong dal with water, turmeric and salt on medium to low heat for 6-7 whistles . You can also cook the same using slow cooker for 4-5 hours with sufficient water.


Once cooked remove from heat, if you want to serve this as a soup use a hand blender to mix and get soup like consistency.

Heat a wok on medium heat, add ghee , add ginger, green chilli, onion and saute for 30 seconds .

Add chopped tomatoes and saute for another minute, keep the heat medium to low all the time.

Tip over the moong daal soup carefully (watch out for splutter)

Let it cook for a minute , turn off the heat , garnish with coriander leaves and serve hot !






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