Description
Comforting Bengali-style green moong dal simmered until creamy and finished with aromatic garlic, cumin, and chili ghee tadka.
Ingredients
Scale
- 1 cup split green moong dal
- 4 cups water
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 5 cloves sliced garlic
- 2 whole dried red chilies
- 1 teaspoon grated ginger
- 1 sliced green chili
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon sugar
Instructions
- Heat a dry pan over medium heat.
- Add the split green moong dal and dry roast for 4 to 5 minutes until lightly golden and fragrant.
- Rinse the roasted dal thoroughly.
- Transfer the dal to a deep pot with water, turmeric powder, salt, ginger, and sugar.
- Bring to a gentle boil.
- Reduce heat and simmer for 20 to 25 minutes until the lentils become soft and creamy.
- In a small tadka pan, heat ghee.
- Add cumin seeds, garlic slices, dried red chilies, and green chili.
- Cook for 1 to 2 minutes until fragrant and lightly golden.
- Pour the hot tadka directly over the simmering dal.
- Stir gently and add chopped cilantro.
- Serve hot with steamed rice or flatbread.
Notes
- Roasting the dal adds deeper nutty flavor.
- Add extra water if you prefer thinner dal.
- Do not burn the garlic during the tadka step.
- Reheat leftovers with a splash of water because the dal thickens as it cools.