Yellow Moong Dal Tadka with Panch Phoron
Dal Tadka is a popular Indian lentil dish that is flavored with a variety of aromatic spices. Panch Phoron is a blend of five whole spices that is commonly used in Bengali cuisine. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. Lentils are a great source of protein and fiber, making this dish both filling and nutritious.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
116 kcal
Protein
7 g
Carbs
19 g
Fat
2 g
Fiber
5 g
Ingredients
Yellow Moong Dal (Raw)
0.5 cup (100g)
Turmeric powder
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Fenugreek seeds
0.25 tsp (1.25g)
Niger seeds, black
0.25 tsp (1.25g)
Mustard seeds
0.25 tsp (1.25g)
Cumin seeds
0.25 tsp (1.25g)
Fennel Seeds
0.25 tsp (1.25g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
1 small cup (100g)
Chopped Green Chilli
2 tsp (4g)
Garlic paste
0.25 tsp (1.25g)
Ginger Paste
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Instructions
Cooking Steps
Rinse the yellow moong dal well and soak it in water for 30 minutes.
Drain the water and add the dal to a pressure cooker with 3 cups of water, salt, and turmeric powder. Cook for 3-4 whistles or until the dal is soft and well-cooked.
Heat oil in a pan over medium heat and add panch phoron (Fenugreek seeds, nigella seeds, black mustard seeds, fennel and cumin seeds). Let it splutter.
Add finely chopped onions and sauté until they turn translucent.
Add finely chopped tomatoes, green chili, and ginger-garlic paste. Cook until the tomatoes turn soft and mushy.
Add the cooked dal to the pan and mix well. Let it cook for 5-7 minutes over low heat, stirring occasionally.
Garnish with fresh coriander leaves and serve hot.