Moong Dal Tadka - Lentil Soup
Moong Dal Tadka - Lentil Soup for dinner? Yes. Most certainly. This Moon Dal Tadka - Lentil Soup is deliciously garlicky, warm, and comforting. In general, lentils make a great addition to your meals. Pair them with white rice and you have a winner.
Ingredients
For the Dal
- 1 cup split yellow moong beans/lentils (soaked in 3 cups water for 30 minutes)
- 1/2 tbsp salt (add 1/4 tsp more if needed later)
- 1/2 tsp ground turmeric (haldi)
- 1 tsp ground coriander (dhaniya powder)
- 1/4 tsp ground ginger (sonth) (sonth)
- 4 and 1/2 cups water
- 1/4 cup cilantro (finely chopped)
Tadka / Tempering
- 4 tbsp ghee (clarified butter)
- 1/2 tsp cumin seeds (jeera)
- 1/2 onion (1/2 cup chopped)
- 5 garlic cloves (1 tbsp minced)
- 1 ginger small (1 tsp minced)
- 1 tomato, small (1/3 cup chopped)
- 3 serrano peppers, small (hari mirch)
Instructions
Prep
- Rinse the dal well and soak it in 3 cups water for about 30 minutes. When you are ready to cook discard the water used to soak the dal.
- Chop the onions, tomatoes, and cilantro finely. Secondly, slit the serrano peppers but still keep them intact. Third mince the garlic and ginger.
Cook
- In a deep pot add in 4.5 cups water and dal. Turn on the heat on high and add in salt, ground turmeric, ground coriander, and ground ginger. Further stir well. Then in about 5 minutes lower the heat and cover with a lid. Let the dal boil covered on low heat for 18 to 20 minutes until cooked. Turn off the heat.
- To make the dal tadka, heat ghee in a pan on high heat. Add in cumin seeds. Once the cumin seeds splutter add in onions, garlic, and ginger. Keep stirring occasionally. Once the onions turn golden add in tomatoes and serrano peppers. Cook the tomatoes until mushy. Turn off heat and add the tempering to the dal.
- Finally turn on the heat in the dal pot, mix the dal and let it come to a boil. Garnish with cilantro. Turn off the heat and serve with white rice.