Authentic Moong Dal Recipe – Jaggery & Mustard Seed Tadka

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Recipe – Jaggery & Mustard Seed Tadka

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a simple yet incredibly flavorful Moong Dal. It’s the kind of dish my nani (grandmother) would make, and honestly, it just feels like a warm hug in a bowl. This isn’t just any dal; the little tadka (tempering) with jaggery and mustard seeds takes it to a whole new level. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This Moong Dal recipe is quick, easy, and packed with flavor. It’s perfect for a weeknight meal, and it’s comforting enough to enjoy on a cozy weekend. Plus, it’s naturally gluten-free and can easily be made vegan! It’s a wonderfully balanced dish – earthy, slightly sweet, and with a lovely little kick.

Ingredients

Here’s what you’ll need to create this delicious Moong Dal:

• ½ cup split moong dal (approx. 100g)
• 2 tsp ghee or oil (approx. 10ml)
• ¼ tsp mustard seeds (approx. 1g)
• 1 tsp cumin seeds (approx. 5g)
• ½ tsp red chilli powder (approx. 2.5g)
• A pinch of turmeric powder
• ¼ tsp asafoetida (hing) (approx. 1g)
• 1 tbsp grated jaggery or sugar (approx. 15g)
• 1 strand curry leaves (approx. 8-10 leaves)
• 1 large tomato, chopped
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Split Moong Dal: Types & Benefits

Split moong dal (also known as yellow moong dal) is a fantastic source of protein and fiber. It’s also incredibly easy to digest, making it a great choice for everyone. You can find it in most Indian grocery stores, and increasingly in well-stocked supermarkets. There are two main types: mung dal (skin removed, split) and whole moong dal (skin on, split). We’re using the split version here for its quicker cooking time.

Ghee vs. Oil: Choosing the Right Fat

Traditionally, ghee (clarified butter) is used for the tadka, lending a beautiful nutty flavor. However, if you prefer, you can absolutely use any neutral-flavored oil like sunflower or vegetable oil. Ghee adds richness, but oil keeps it lighter.

Mustard Seeds: Regional Variations & Flavor Profile

Mustard seeds are essential for that signature tadka flavor! Black mustard seeds are most common in North Indian cuisine, while brown mustard seeds are often used in the South. They both work beautifully here. Don’t skip waiting for them to pop – that’s where the magic happens!

Asafoetida (Hing): A Digestive Powerhouse

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s also known for its digestive properties – a little goes a long way!

Jaggery vs. Sugar: The Traditional Sweetener

Jaggery is unrefined cane sugar, giving a lovely caramel-like sweetness and a depth of flavor that sugar doesn’t quite match. It’s the traditional choice for this dal. If you can’t find jaggery, sugar works just fine, but the flavor will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Dal: Rinse the moong dal thoroughly under cold water. Add it to a pressure cooker with a pinch of turmeric powder and enough water to cover it by about 2 inches. Pressure cook for 2-3 whistles, or until the dal is soft and mushy. Alternatively, you can boil it in a pot for 45-60 minutes, adding water as needed.
2. Prepare the Tadka: While the dal is cooking, heat the ghee or oil in a separate pan over medium heat.
3. Bloom the Spices: Add the mustard seeds and wait for them to crackle. Then, add the cumin seeds and let them sizzle for a few seconds.
4. Add Aromatics: Add the curry leaves and asafoetida. Be quick, as they can burn easily!
5. Build the Flavor: Stir in the red chilli powder and grated jaggery (or sugar). Sauté for about 30 seconds until fragrant.
6. Cook the Tomatoes: Add the chopped tomatoes and cook until they become soft and mushy, about 5-7 minutes.
7. Combine & Simmer: Pour the cooked dal into the pan with the tadka. Add salt to taste. Adjust the consistency with a little water if needed. Simmer for 5 minutes, allowing the flavors to meld together.
8. Serve: Serve hot with roti, rice, or even a side of jeera rice.

Expert Tips

• Don’t skip the rinsing! Rinsing the dal removes excess starch, resulting in a lighter, fluffier dal.
• Adjust the spice: Feel free to adjust the amount of red chilli powder to your liking.
• Slow and steady: Don’t rush the tadka. Allowing the spices to bloom properly is key to unlocking their full flavor.

Variations

• Vegan Moong Dal: Simply substitute the ghee with your favorite plant-based oil.
• Gluten-Free Moong Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder dal, reduce or omit the red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations (e.g., Makar Sankranti): During Makar Sankranti, some families add a little bit of freshly grated ginger to the tadka for extra warmth. My aunt always does this!

Serving Suggestions

This Moong Dal pairs beautifully with:

• Roti or paratha
• Steamed rice
• Jeera rice (cumin rice)
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

What is the best way to soak moong dal before cooking?

Soaking isn’t essential for split moong dal, as it cooks quickly. However, soaking for 30 minutes can help reduce cooking time and make it even easier to digest.

Can I use a different type of dal for this recipe?

While this recipe is specifically for moong dal, you could experiment with other dals like masoor dal (red lentils) or toor dal (split pigeon peas). Keep in mind that cooking times will vary.

How can I adjust the tanginess of the dal?

If you prefer a more tangy dal, you can add a squeeze of lemon or lime juice at the end of cooking.

What if I don’t have jaggery? What can I substitute?

Brown sugar or even regular granulated sugar can be used as a substitute for jaggery. Honey or maple syrup can also work in a pinch, but will alter the flavor profile.

How do I prevent the dal from sticking to the bottom of the pot?

Make sure to use a heavy-bottomed pot and stir the dal occasionally while it’s simmering. Adding a little extra water can also help.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sunshine to your kitchen.