Punjabi Moong Dal Tadka Village Style Simple

Method

1. 1

   Cook the moong dal: Wash moong dal. Pressure cook with 3 cups water and turmeric for 2 to 3 whistles. Open and mash very smooth.

2. 2

   Season: Add salt to the cooked dal. Stir.

3. 3

   Heat ghee generously: Heat 3 tbsp ghee in a small pan. The village dal uses proportionally more ghee than restaurant versions.

4. 4

   Add cumin seeds: Add cumin seeds. Wait for them to turn dark golden and very fragrant.

5. 5

   Add coarsely crushed garlic: Add coarsely crushed garlic cloves. Fry in the ghee stirring for 1 to 2 minutes until golden and beginning to crisp. The coarse crushing retains texture — the fried garlic pieces are eaten with the dal.

6. 6

   Add dried red chilli: Add dried red chilli. Let them darken in the ghee for 15 seconds.

7. 7

   Add asafoetida: Add asafoetida. Stir 5 seconds.

8. 8

   Add red chilli powder: Turn to the lowest heat. Add red chilli powder. Stir 10 seconds.

9. 9

   Pour the full ghee tempering into the dal: Pour every drop of the hot ghee with all the fried garlic and spices into the dal. Stir through.

10. 10

    Serve immediately: Scatter coriander. Serve with roti or paratha. The fried garlic pieces add texture to each spoonful.

11. 11

    Note: Village-style moong dal tadka in Punjab uses whole coarsely crushed garlic fried until golden in generous ghee — the fried garlic pieces are eaten with the dal and provide a pleasant textural contrast. The amount of ghee used at village homes is substantially more than at restaurants. This preparation is the staple lunch of farming households across Punjab along with roti and raw onion.