Yellow Moong Dal Tadka

This is a basic dal recipe. It is so simple yet so comforting. It can be made in a matter of minutes and is so versatile. You can pair it with rotis and subji or ladle of rice drizzled with ghee! Tastes best anyways. I paired this simple dal with ladies finger poriyal and raw plaintain fry and this was our weekend lunch.

Ingredients
Yellow split moong dal - 1 cup
Water 3 cups
Turmeric powder - 1/2 teaspoon
Green chilli - 2
Tomato - 1
Salt to taste

For the tadka/tempering
Oil/ghee - 1 spoon
Mustard seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Curry leaves - 1 spring
Red chilli - 1
Onion - 2 tablespoons finely chopped (optional)
Hing/Asafoetida - 1 pinch

Instructions
In a pressure cooker, cook the moong dal along with the turmeric powder, green chilli, tomato and 3 cups of water for about 4 whistles. Alternately, you could cook the moong dal in a stockpot or a heavy bootomed pan, covered for about 20 to 30 minutes, until the dal turns soft. The dal could also be cooked in the microwave.
Once the dal gets cooked, add the salt and mash the dal well.
In a saucepan, do the tempering with ghee, mustard seeds, urad, dal, hing, curry leaves, onions and red chillies.
Pour the seasoning over the cooked dal and serve with rice and your favorite vegetable curry.

This is my entry for day 2 in the 7 day blogging marathon! Check out the Blogging marathon page for the other Blogging Marathoners doing BM#12.

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