Daal is a popular part of the eating habits in the region of South Asia. Moong Daal Recipe | Lentil Cooking Recipe in the region of Pakistan and India is almost cooked daily and acts as a part of many other different recipes. A variety of lentils or daal used in the Indian Subcontinent, but Moong Daal has its unique taste and flavor. Today we will discuss an interesting Moong daal recipe where Tadka is extremely important for adding flavor to the daal (Lentil recipe).



Moong Daal Recipe | Lentil Cooking Recipe


  • Yellow Split peas dried two cups
  • Onion finely sliced one
  • Coriander powder ½ teaspoon
  • Black pepper
  • Two Cardamon
  • Curry leaves four
  • Thinly sliced garlic cloves two in number
  • ½ teaspoon of cumin
  • Freshly chopped coriander leaves two tablespoons
  • The salt according to taste
  • Vegetable oil one tablespoon
  • Chopped tomatoes one cup
  • Chili powder one teaspoon
  • Turmeric powder one teaspoon
  • Three cloves
  • Bay leaves one
  • Garam Masala powder 1 teaspoon
  • Garlic cloves two thinly sliced
  • Red chili pepper two in dried form
  • Fresh green chilies two in number
  • Three tablespoons of pure ghee


Preparation Method:  

Moong Daal Recipe | Lentil Cooking Recipe


  • First of all, Wash the daal should properly and then soaked for about 30 to 35 minutes. After this heat the Mong daal along with water and add powder of red chili, turmeric powder, coriander powder, a paste of garlic till boiling. Cook on low flame for about 12 minutes.
  • Next, make the addition of tomatoes, green chilies and cook till daal gets into a tender position and thickened. Add more water so that drying can be prevented. Into cooked split make the addition of bay leaves, lemon juice, garam masala powder, salt and these should be allowed to get mixed in a proper fashion.
  • In a small pan, heat the oil and add thinly sliced onion. Fry these and make it golden brown color. Pour the fried onion along with oil on the daal now.
  • Take another pan and heat oil in it. Make the addition of cumin seeds, black pepper, cloves, curry leaves, cardamom, red chilies dried, chopped cloves of garlic. Sauté for two to three minutes on a low flame.
  • Pour this tadka on Moong Daal. The daal is ready for serving now.
  • Garnish with freshly chopped coriander leaves and can be served hot with chapati or rice.