Restaurant-Style Moong Dal Tadka Recipe

Creamy and savoury moong dal is a classic Indian lentil curry, made even more fragrant and delicious with a simple tadka of garlic and onion.

Looking for more dal recipes? Try a rich Dal Makhani for a different, indulgent lentil experience.

I’ve long been a fan of dal. Even the simplest version brings abundant flavour and nutrition to a meal. Dal can play many roles at the table: a comforting side dish or a nourishing main. I especially enjoy a bowl of dal with freshly toasted naan for dipping—simple, satisfying and wholesome.

Moong dal in particular makes a wonderful base for layered flavours. In this recipe I finish the cooked lentils with a tadka—hot oil infused with spices, sliced onion and garlic. A quick drizzle of that sizzling mixture transforms the dish, adding bright aroma and depth in an instant.

Moong dal

Moong dal refers to split, hulled mung beans. Removing the outer skin and splitting the beans make them easier to cook and gentler on the stomach. Their colour also changes from green to yellow once hulled and split.

These lentils are widely used across Indian cuisine and feature in many traditional dishes. Outside of India they can be found in larger supermarkets, specialty food stores and online. When cooked they often break down and yield a naturally creamy texture that works beautifully in soups, stews and curries.

If you haven’t tried moong dal before, it’s worth seeking out. The soft, velvety result when cooked creates a comforting bowl that’s perfect any time of year.

How to make it

A basic dal is easy to make and quick to master, which is one reason it’s a favourite weeknight dish. This moong dal recipe is straightforward and forgiving.

Soaking the lentils for a short time is optional but useful: it reduces cooking time and helps them soften evenly. While the dal soaks, prepare the aromatics.

Start by heating a tablespoon of ghee or a neutral oil in a saucepan. Sauté chopped onion and grated ginger until soft, then add a grated tomato and cook a few minutes more to develop sweetness and body.

Add the soaked and drained moong dal along with turmeric, salt and water. Bring the mixture to a boil, then reduce to a simmer and cook until the lentils are tender and beginning to break down. The result should be gently thickened and creamy.

Tadka

Tadka, also called tempering, is a simple technique for extracting and concentrating flavour. Whole spices and aromatics are briefly fried in hot ghee or oil until they release their oils and aroma, then poured over the finished dal.

This hot oil effectively extracts the essential flavour compounds from spices, garlic and onion, creating an intense, aromatic topping. Even a small amount of tadka adds a powerful lift to the dish.

There are many regional variations of tadka. In this recipe I keep it classic and simple: ghee, cumin seeds, sliced onion and garlic, finished with a touch of chilli powder. A pinch of asafetida is optional if you have it, but it’s not required.

Serving suggestions

Dal is traditionally served alongside rice and flatbreads. Plain basmati rice is a classic pairing, but you can also try coconut rice for a fragrant twist that complements the lentils.

For a heartier meal, serve the dal alongside a more substantial curry or vegetable dish. It pairs well with rich, spiced meat curries or vegetarian mains such as cauliflower and potato curry. The mild, creamy dal balances bolder, spicier dishes nicely.

Storage and leftovers

Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently in a saucepan with a splash of water if the dal has thickened, or warm in a microwave until steaming.

Dal freezes well for up to three months. Thaw completely in the refrigerator before reheating and adjust seasoning and texture with a little water if needed.

More vegetarian curry recipes

• Easy Coconut Lentil Curry with Butternut Squash
• Paneer Tikka Masala
• Easy Egg Curry with Peas and Potatoes
• Chickpea and Butternut Squash Curry

Moong Dal Tadka

By Julia Frey of Vikalinka

Prep: 30 mins

Cook: 40 mins

Total: 1 hr 10 mins

Servings: 6

Creamy and savoury moong dal, finished with a fragrant tadka of garlic and onion.

Equipment

• Saucepan

Ingredients

For the dal

• 1 tbsp ghee or sunflower oil
• 1/2 onion, chopped
• 1/2 tbsp grated ginger
• 1 tomato, grated
• 350g / 1½ cups moong dal
• 1 litre / 4 cups water
• 1 tsp turmeric
• 1½–2 tsp salt (adjust to taste)

For the tadka

• 3 tbsp ghee
• 1/2 tsp asafetida (optional)
• 1/2 tsp cumin seeds
• 1/2 white onion, thinly sliced
• 4 cloves garlic, sliced
• 1/2 tsp mild chilli powder (Kashmiri or similar)

Instructions

• Rinse the moong dal thoroughly, then soak it for 20 minutes. Drain before cooking.
• While the dal soaks, chop the onion, grate the ginger and tomato. Heat 1 tbsp ghee or oil in a saucepan, add the onion and ginger and fry for about 5 minutes. Add the grated tomato and cook for another 5 minutes over medium heat.
• Add the soaked dal, turmeric and 1 tsp salt to the pan, stir to combine, then pour in the water. Bring to a boil, reduce the heat and simmer until the lentils are tender, about 20 minutes. Stir occasionally and add a little more water if needed to reach your preferred consistency.
• When the dal is nearly done, make the tadka. In a small saucepan heat the ghee until hot. Add asafetida and cumin seeds; when they begin to sizzle, add the sliced onions. Cook the onions on medium-high heat until they turn crispy and golden. Add the sliced garlic and the chilli powder and cook for a few seconds until the garlic is just lightly browned. Remove from heat and immediately pour the tadka over the cooked dal. Cover and let it infuse for about 5 minutes before serving.

Notes

• Choose an oil with a high smoke point for the tadka; ghee is ideal.
• Watch the tadka carefully: it can go from perfect to burnt very quickly.
• If the tadka burns, start again—burnt oil will spoil the dish.
• Serve the tadka hot for the most aromatic impact; it will still add flavour if prepared earlier, but the fresh sizzle is best.

Nutrition

Calories: 311 kcal |
Carbohydrates: 39 g |
Protein: 16 g |
Fat: 11 g |
Fiber: 6 g

Nutrition information is automatically calculated and should be used only as an approximation.