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VEGAN MOONG DAL TADKA
Ingredients
- 1 cup of moong dal split yellow lentils, washed and drained
- 1 large tomato chopped
- 1 large onion chopped
- 1 green chili pepper chopped
- 1 tbsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 3 cups of water
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- Cilantro chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the cumin seeds and mustard seeds and cook until the seeds start to pop.
- Add the chopped onion, green chili pepper, and grated ginger and cook for 3-4 minutes until the onion is translucent.
- Add the chopped tomato to the pot and stir well. Cook for 2-3 minutes until the tomato has softened.
- Add the washed and drained moong dal to the pot and stir well. Cook for 2-3 minutes.
- Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
- Pour in 3 cups of water to the pot and stir well. Cover the pot and let it simmer for 15-20 minutes until the lentils are soft and fully cooked.
- Use a wooden spoon to mash some of the lentils against the side of the pot to thicken the dal. Stir well.
- Garnish with chopped cilantro and serve the Moong Dal Tadka hot with rice or naan bread.
Notes
NUTRITIONAL FACTS:
Calories: 192 | Total Fat: 5g | Total Carbohydrates: 26g | Dietary Fiber: 10g | Protein: 12g
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