Get ready to transport your taste buds straight to the bustling roadside eateries of India with this mouthwatering Dhaba Style Moong Dal! This isn't just another dal recipe - it's a magical blend of rustic flavors, aromatic spices, and comfort food that will make your kitchen smell like an authentic Indian dhaba. Whether you're a seasoned cook or a curious food lover, this recipe promises to deliver restaurant-quality taste right to your dining table, with a simplicity that will surprise and delight you!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup moong dal
- 4 cups water
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 2 tbsp ghee or oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- Rinse the moong dal thoroughly under running water until the water runs clear. This removes excess starch and ensures a cleaner taste.
- In a large pressure cooker or heavy-bottomed pot, combine the washed moong dal with 4 cups of water. Add turmeric powder and mix well.
- Cook the dal until soft and mushy. If using a pressure cooker, cook for 3-4 whistles. If using a pot, simmer for 20-25 minutes, stirring occasionally until the dal is completely broken down.
- While the dal is cooking, prepare the tempering (tadka). Heat ghee or oil in a separate pan over medium heat.
- Add cumin seeds to the hot ghee and let them splutter and turn golden brown, releasing their aromatic flavor.
- Add chopped onions and sauté until they turn translucent and light golden brown, about 3-4 minutes.
- Add ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and start to break down, approximately 3-4 minutes.
- Sprinkle red chili powder and salt. Mix well and cook for another minute.
- Pour the prepared tempering into the cooked moong dal. Mix thoroughly to combine all flavors.
- Adjust consistency by adding hot water if the dal is too thick. The ideal texture should be slightly runny but not watery.
- Simmer the dal for an additional 5 minutes to allow the flavors to meld together.
- Garnish with fresh chopped coriander leaves just before serving.
- Serve hot with steamed rice, jeera rice, or Indian bread like roti or paratha.
Tips
- Always rinse your moong dal thoroughly to remove excess starch and ensure a cleaner, more refined taste.
- Use fresh ingredients, especially the ginger-garlic paste and green chilies, for maximum flavor impact.
- Control the tempering (tadka) heat carefully - the cumin seeds should splutter but not burn.
- For an extra authentic touch, use ghee instead of oil for a richer, more traditional flavor.
- The key to a great dal is patience during cooking - allow enough time for the lentils to break down completely.
- Adjust the consistency with hot water, keeping in mind that the dal will slightly thicken as it cools.
- Fresh coriander is not just a garnish - it adds a burst of freshness that elevates the entire dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
