How many of us like daal tadka you get on dhabas. Daal with a whole lot of ghee and spices. My husband and I used to travel long way for a special daal tadka at this dhaba which was 35 kms far. woah!! Can’t believe huh.
What if you could make that in half the oil and more healthy and nutritious. This post is all about my love for moong daal and its yummy flavour. I have added radish greens in the daal tadka. When nature gives you green you’ve got to use them. Saag wali daal is for another post. For now Daal Tadka it is!!
My mum makes moong daal like no other. You know daal tastes so different back home then when I make in my kitchen. I love the vibrant yellow colour, contrasting dried red chilies and subtle flavour from curry leaves. I have served them with laccha parathab butreally even roti or rice would taste delicious too. And on the side some papad and salad.
1 cup Moong Daal
2 cups radish green leaves
1/2 cup carrot chopped
1/2 cut radish chopped
1 large onion roughly chopped
1 large tomato roughly chopped
Salt as per taste
1/2 tsp turmeric powder
1 tsp red chili powder
For Tadka/ Tempering-
5 tbsp ghee/clarified butter
1 tsp jeera/ cumin powder
1/2 tsp hing/ asafoetida
6-7 curry leaves
3-4 dried red chilies
1 tsp garam masala
1 tsp finely sliced ginger
1 tsp finely sliced garlic
Wash the daal thoroughly. In a pressure cooker mix daal, onions, tomato, carrot, radish, radish greens salt, turmeric powder.
Boil till 3 whistles. Switch off the gas and let the steam release itself. Usually I leave it for about and hour.
For tempering heat ghee. Put all the ingredients under tempering. Wait for ginger and garlic to cook. Pour over your daal.
Be careful while preparing tempering because it may take just 5 seconds over to burn that tempering. Been there done that. JUST SAYING!!
Enjoy with hot phulkas/ paratha/ rice.
Laccha Paratha recipe⬇
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