whole Mung (green gram) tadka

Servings: 4
Soaking time: 6 hours.
Preparation time: 5 minutes.
Cooking time: 10 minutes.
Seasoning time: 10- 12 minutes.
Total time: 27 minutes.

“Whole Mung (Green Gram) Tadka”, also known as sabut moong dal tadka, is a wholesome and comforting dish from Indian cuisine that brings together the goodness of green gram (whole mung beans) with the rich flavours of a spiced tempering. Cooked until soft and then finished with a fragrant tadka (tempering) of ghee. This dal is simple yet deeply satisfying.

Whole mung beans are rich in protein, fiber, and essential minerals, making this dish a nutritious addition to everyday meals. The natural earthy flavour of the mung beans is enhanced by the smoky tadka; making it hearty and flavourful without the need for heavy spices or cream.

Often enjoyed with hot Rice, Jeera Rice, or fresh Chapatis, whole mung tadka is a staple in many Indian households, especially for a light lunch or a comforting dinner. It’s easy to digest, filling, and ideal for those looking for a healthy yet tasty meal.

Ingredients:

Whole Mung: 150 gm.
Onion: 1 no. (Small)
Tomato: 1 no. (Small)
Green chilli: 1 no.
Red chilli powder: ½ teaspoon
Turmeric powder: half teaspoon
Ginger: 2” (grated)
Garlic: 3-4 flakes
Cumin: 1 teaspoon
Cinnamon stick: 1 inch
Bay leaf: 1 no.
Salt: 1 teaspoon
Cooking oil/Ghee: 1 teaspoon
Butter: 100 gram
Garam masala powder: ¼ teaspoon
Chopped green coriander: 1 tablespoon

Preparation:

Soak Mung overnight.
Chop tomato, onion, garlic, ginger, green coriander and green chilli, keep aside.

Method:

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water in a pressure cooker on high flame.
Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes, allow cooker to cool and open.

Seasoning:

Take fry pan and heat ghee, put 1 teaspoon of cumin and cinnamon, when it begins to sputter; add chopped onion, garlic and green chilli, stir fry on high flame for couple of minutes or till onion gets translucent (Keep it stirring otherwise it may burn).
Add chopped tomato continue to fry for 3-4 minutes or till oil separates from the masala.
Add red chilli powder, boiled Mung and water to your requirement. Lower the flame; boil it about 2-3 minutes (Slow cooking brings more taste and flavour)
Note: (Stir it frequently to prevent dal from setting into the pan bottom.)
Add Garam Masala and coriander leaves, put off the flame.
Transfer into serving bowl, add extra ghee (optional) and chopped coriander leaves.
Now ‘Mung dal Tadka’ is ready to serve.