Homemade Moong Dal Tadka

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Homemade Moong Dal Tadka
½ cup Organic Tattva moong dal 1 medium sized onions – finely chopped
1 medium size tomato – chopped ½ inch ginger
¼ teaspoon Organic Tattva red chili powder ⅓ teaspoon Organic Tattva turmeric powder
1.5 cups water Natural Tattva salt
1 teaspoon Organic Tattva cumin seeds 4 to 5 small to medium-sized garlic – crushed lightly
1 or 2 Organic Tattva Dried Red Chillies a pinch of asafoetida (hing) – optional
2 to 3 tablespoon oil or ghee
In a pressure cooker add the dal, 1.5 cups water, chopped onions and tomatoes, ⅓ teaspoon turmeric powder, ¼ teaspoon red chili powder and ¾ teaspoon salt. Stir to combine.
Cook for 2-3 whistles on high flame. Allow the pressure to release naturally.
To make the tempering, heat 1 tablespoon of ghee in a small pan on medium heat. Once the oil is hot, add the cumin seeds. Let the seeds sizzle, then add a pinch of hing (optional).
Add the sliced garlic and dried red chilies and saute for 2 to 3 minutes until the garlic becomes light brown in color.
Add the curry leaves and saute them for a few seconds.
Transfer tempering to the cooked dal and stir.
Serve hot