Moong daal tadka with vadi

Name: Moong daal tadka with vadi
Total time: 1800 s
Yield: 2,3 servings
Cuisine: Indian
Ingredients: 1 cup Moong dal; 4 Moong dal vadi; 3 cups Water; 1 Medium tomato, chopped; 1/2 teaspoon Turmeric Powder; 1/4 teaspoon Red chilli powder,; to taste Salt; For Tempering/Tadka; 2 tablespoons Oil/ghee; 1/2 teaspoon Cumin seeds; 1/2 teaspoon Mustard seeds; 1/4 teaspoon Hing, asafoetida; 5-6 Large garlic cloves, sliced; 1-2 Dried red chilies; 6-7 Curry leaves; 1/2 Lemon juice; 2 tbsp Chopped coriander leaves

Supriya Agnihotri Shukla @cook_18404749

#dalcurry

Supriya Agnihotri Shukla @cook_18404749

Saved

Ingredients

30 mins

2,3 servings

1 cupMoong dal
4Moong dal vadi
3 cupsWater
1Medium tomato, chopped
1/2 teaspoonTurmeric Powder
1/4 teaspoonRed chilli powder,
to tasteSalt
ForTempering/Tadka
2 tablespoonsOil/ghee
1/2 teaspoonCumin seeds
1/2 teaspoonMustard seeds
1/4 teaspoonHing, asafoetida
5-6Large garlic cloves, sliced
1-2Dried red chilies
6-7Curry leaves
1/2 Lemon juice
2 tbspChopped coriander leaves

Saved

Steps

30 mins

1

At first heat ghee or oil in a pan and fry Vadi till turns little golden brown. Remove and keep aside.
2

Now in a pressure cooker, add the dal, 3 cups water, chopped tomato, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chilli powder and 3/4 teaspoon salt. Now add fried vadi.
Cook for 2-3 whistles on high heat. Let the pressure release naturally.
3

Once the pressure is released, open the lid of the cooker and give the dal a stir.
4

To make the tempering, heat 1 tablespoon of oil in a small pan on medium heat. Once the oil is hot, add the cumin seeds and the mustard seeds. Let the seeds sizzle, wait until the mustard seeds pop. Then add the hing.
5

Now add the sliced garlic and dried red chilies and saute for 2 to 3 minutes until garlic becomes light brown in colour.
Then add the curry leaves and saute for few seconds.
6

Transfer tempering to the cooked dal and stir.
Add in the lemon juice, chopped cilantro and mix. Serve moong with roti or rice.