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Dal itself is a wholesome food. Here I used green mung beans with skin, which is protein-rich and fiber-rich. Perfect as a set for a hearty lunch or dinner. This will enhance your taste if you add Bhindi ka bhujia to a complete meal. I personally love this meal, especially in winter nights.
This dal tadka is one of my favorite recipes that I’ll share with you guys!
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So, let’s get started!!
Yield – 4 servings
Timing – 15 minutes
Prep time – 6 hrs
Total- 6 hrs 15 min
Ingredients:
Oil- 4 tbsp
Cumin seed- ½ tsp
Mung bean (green)- 150 gm, soaked
Onion- 1 medium, sliced
Tomato- 1 small, diced
Ginger- 1 tsp, finely chopped
Garlic- 1 clove, finely chopped
Green chili- 2-3 nos., chopped
Turmeric powder- ½ tsp
Red chili powder- ½ tsp
Black pepper powder- 1/3 tsp
Meat masala- ½ tsp
Salt to taste
Water as required
Coriander leaves for garnishing
Preparation-
Soak the mung beans overnight or for a minimum of 5 to 6 hours. Then wash thoroughly and set aside.
Method-
Heat the pan over medium heat. Add oil and after heating add cumin, green chili, onion, and garlic ginger paste. Mix well. Cook for 3-4 minutes until the onion turns transparent.
Now, add the tomatoes and other powdered spices. Stir and finally add the soaked mung beans. Sauté for 3-4 minutes. Further, add sufficient water to cook well. Here I added 2.5 cups of water to it. Then, close the lid and cook until wait for 1 whistle or 12-15 minutes. Now, depressurize the pan itself and garnish with fresh chopped coriander leaves. Serve hot.
Mung dal tadka can be paired with hot chapatti/ roti, naan, as well as a bowl of steamed rice. Enjoy😊
Note- This mung dal tadka goes well with roti and bhindi ka bhujia. Soak the mung beans overnight or at least 3 hours in hot water before cooking, otherwise it will take a long time to cook, about 30 minutes.Storage- Beans are high in protein, so they can be spoiled easily. Therefore, it is better to consume in 1 day or refrigerate for 1 day longer.
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