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Sindhi Moong Dal Tadka | Wholesome and Nutritious

Jyoti Behrani
Sindhi Moong Dal Tadka is a delicious and nutritious dish made from split yellow lentils (moong dal) and is tempered with aromatic spices. It's a popular Sindhi dish and is typically served with steamed white rice and jeera aloo.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Sindhi
Servings 4
Calories 255 kcal

Equipment

Ingredients
  

For the Moong Dal:

  • 1 cup split yellow moong dal (lentils)
  • 2 ½ cups water , plus more as needed
  • ½ teaspoon turmeric powder
  • ½ inch ginger ,grated
  • 1 tomato ,finely chopped (optional)
  • 1-2 green chili ,chopped (adjust to your spice preference)
  • 5-6 kokum phool dry
  • Salt to taste

For the Tadka (Tempering):

  • 2 tablespoons oil or ghee ;For vegan, use oil
  • 1 teaspoon cumin seeds
  • pinch asafoetida ,hing
  • ½ teaspoon red chili powder ,adjust to your spice preference
  • Fresh coriander leaves for garnish
  • Lemon wedges (optional)

Instructions
 

  • Wash the moong dal thoroughly under running water until the water runs clear. Soak the dal for about 20 minutes. After 20 minutes, drain the water and set the dal aside.
  • Wash and soak the kokum in ¼ cup of hot water.
  • In a pressure cooker, add the washed moong dal, water, ginger, turmeric powder, tomato(optional), green chili(optional), and salt.
  • Pressure cook for about 3-4 whistles. Note: For Instant Pot cooking, set the Pressure Cook (high) for 4 minutes.
  • Allow the pressure to release naturally. Open the pressure cook, and using a whisk or mathani, mash the dal.
  • Add the soaked kokum along with the kokum water to the dal.
  • In a separate pan, heat the oil or ghee over medium heat.
  • Add cumin seeds and asafoetida (hing). Let the seeds splutter.
  • Turn off the heat. Add red chili powder and immediately pour this prepared tempering over the dal.
  • Allow the dal to simmer for a few minutes to let the flavors meld together. You can adjust the consistency by adding more hot water if needed.
  • Garnish the Sindhi Moong Dal Tadka with fresh coriander leaves and a squeeze of lemon juice (if desired).
  • Serve hot with steamed rice and jeera aloo.

Notes

For stovetop cooking, add all the ingredients and simmer in a pot until the dal is soft and cooked through. It takes about 20-25 minutes. The rest of the recipe is the same as the pressure cooker.
Please refer to the post for the following:
  1. Tips For Creamy Moong Dal Tadka
  2. FAQ's

Nutrition

Nutrition Facts
Sindhi Moong Dal Tadka | Wholesome and Nutritious
Amount per Serving
Calories
255
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Sodium
 
68
mg
3
%
Potassium
 
97
mg
3
%
Carbohydrates
 
34
g
11
%
Fiber
 
6
g
25
%
Sugar
 
2
g
2
%
Protein
 
13
g
26
%
Vitamin A
 
437
IU
9
%
Vitamin C
 
6
mg
7
%
Calcium
 
34
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

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