This recipe comes from my mother—my first teacher in the kitchen. A light, comforting summer dal made with minimal masalas, yet incredibly flavorful. It’s gentle on the stomach, easy to digest, and perfect for everyday meals.
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Soak ½ cup moong dal for 30 minutes.
Add the soaked dal to a pressure cooker along with turmeric, salt, and 1 tsp ghee. The cooker I use
Add water as required, close the lid, and cook for 3 whistles + 5 minutes.
Once the pressure releases, open the cooker and lightly whisk the dal with a spoon. Do not over-whisk—keep a few grains intact for texture.
Heat oil + ghee (or only ghee) in a pan.
Add finely chopped garlic and cook on low flame, stirring continuously until it turns golden brown (not dark).
Add cumin seeds and let them splutter.
Add chopped coriander and give it a quick stir.
Immediately add the cooked dal into the tadka and mix well.
Bring it to a boil, taste and adjust salt.
Simmer for 2 minutes and switch off the flame.
Soak the dal for 30 minutes for even cooking and better texture.
Do not over-whisk—this dal tastes best with a slightly grainy texture.
Cook the garlic on low flame to get a perfect golden color without burning.
You can adjust ghee as per preference—more ghee enhances flavor beautifully.
Why should I soak the dal before cooking?
Soaking the dal ensures even cooking and gives it a better texture.
Can I use only ghee for the tadka?
Yes, you can use only ghee for the tadka to enhance the flavor.
How do I prevent the garlic from burning?
Cook the garlic on low flame and stir continuously until it turns golden brown.
Can I skip the pressure cooker and cook the dal in a pot?
Yes, you can cook the dal in a pot, but it may take longer to soften.
What is the ideal texture for this dal?
The dal tastes best with a slightly grainy texture, so avoid over-whisking.
Cooking has been my passion since childhood, when I began helping my mother in the kitchen—my first and most important teacher. I grew up learning her traditional recipes, full of simplicity, care, and flavor. Over the years, I’ve not only mastered these recipes but also explored and tried dishes from around the world. My family has always been my biggest support, encouraging me to experiment and giving honest feedback with love. Today, I continue to cook with the same passion—sharing comforting, home-style recipes from my mother’s kitchen, along with flavors I’ve discovered along the way.
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