Moong Dal Recipe
By Swasthi on November 18, 2022, Comments, Jump to Recipe
This Moong Dal is comforting, hearty, protein-packed, flavorful and super tasty!! Make this for a perfect, easy and wholesome vegetarian Indian meal that is gluten-free and can be made vegan. Serve this yellow mung lentils with plain rice, flavored rice, Chapati, roti, naan or parathas alongside Kachumber, Chaas or Lassi. In this post I share 2 ways to make Moong Dal recipe – moong dal fry and moong dal tadka with stovetop and instant pot instructions.
In Indian cuisine, we cook many different kinds of lentils and in fact our everyday diet consists of lentils. Moong dal is one of them that is used regularly. If you are new to lentils you may be interested to know more
About Moong Dal
Moong Dal is the split version of whole mung beans also known as green gram, either with or without skin. The skinned version is known as yellow moong dal, yellow dal or yellow petite lentils. Split version with the skin is known as chilka moong dal, chilka mung or split green mung. These have the green skin intact and only the mung beans are split.
Both kinds of split moong dal (with & without skin) can be used in most preparations. They can also be used interchangeably if you are okay with the color of the dish. So using split moong dal with skin is the same as using the whole green gram except for the cooking time.
Did you know that moong dal nourishes, heals, detoxes and balances the disturbances in the body?
Moong dal is one of the most favored lentils in the traditional Indian cuisine which is based on the age old Ayurveda principles. According to Ayurveda, moong lentils are believed to be Tridoshic, meaning they are capable of balancing any disturbances in the body (vata, pitta and kapha).
Hence moong dal is used widely to make various dishes like Dal khichdi, sambar, stew, soups, salads, curry, stir fry, Pesarattu and Moong dal dosa.
Since moong dal is easily digestible, it can be consumed by most people including babies, without any problems.
My Recipe
Tired of bland and boring moong dal? Then you got to try my recipes. You will be surprised at how a simple lentil dish can taste so good, bursting with flavors.
There are 2 ways you can cook these lentils – Moong dal tadka and Moong dal fry. To make moong dal tadka, we cook the lentils with some spices and tomatoes. Then a hot tempering/tadka made with ghee, garlic and other spices is poured over the cooked lentils to make the dish more flavorful and delicious.
To make Moong dal fry, you cook the lentils plain with only water. Later make a spicy base with onions tomatoes and spices. Lastly simmer the cooked lentils in this base. Both the methods taste different but delicious in their own way.
If you ask me which one is better and why should you use one over the other. I would say it is just a matter of convenience & a choice of taste. So here you will see both the methods.
Here are some tips on cooking moong dal perfectly:
- Avoid overcooking – This make the dal sticky.
- Use good amount of water – Dal becomes too thick and lumpy after cooling so mung dal requires more water.
- A lot of people also prefer to dry roast the moong dal before cooking as this helps to make the dal more flavoursome and reduces the stickiness.
- Sometimes I add a small amount of masoor dal along with moong dal. This reduces the stickiness.
- You can also add 2 tbsps of green gram in this recipe and use ¼ cup more water while cooking. This brings more texture to your moong dal.
How to Make Moong Dal Tadka (Stepwise Photos)
1. Rinse and soak half cup moong dal until you prepare the onions and tomatoes. Chop 1 small onion (¼ cup chopped) and 1 large tomato (½ cup chopped). When you are ready to cook, drain the water from the moong dal.
2. Pour 1 tbsp oil to a pressure cooker or an instant pot. When the oil becomes hot, add half teaspoon cumin seeds, 1 teaspoon chopped ginger, 1 chopped green chilies and 5 to 6 curry leaves. If using instant pot, perform these steps on saute mode.
3. Saute for a minute and add onions. Fry the onions until transparent, for 2 to 3 mins.
4. Add half chopped tomatoes (deseeded, if preferred) and half teaspoon salt.
5. Saute for 2 mins and add the following spices
- 1/8 teaspoon turmeric
- ¼ teaspoon red chilli powder
- ½ teaspoon garam masala
6. Saute for a minute and add rinsed & drained moong dal.
7. Pour 2 cups water. Stir well with a spatula to deglaze the bottom.
8. Cover and pressure cook for 4 to 5 whistles on a medium heat. If cooking in an instant pot, position the steam release vent to sealing and pressure cook for 10 mins.
9. When the pressure drops, open the lid and mix well. I did not have to add any more water. But if you want a thinner consistency, add ¼ cup boiling water and simmer for a few mins. Taste test and more salt if required. If you want you can also crush 1 tsp kasuri methi and add it here.
Your moong dal is ready at this stage and you may serve it right away or do a tadka like the way I did. If you want serve it right away without tadka, add some chopped coriander leaves and squeeze lemon juice while serving.
Tempering
10. To temper, heat 1 tbsp ghee in a small tadka pan. Add 2 to 3 crushed small garlic cloves and fry for a minute. When you see it begins to get golden, add red chilies.
11. Then add ¼ teaspoon mustard seeds (optional) and ½ teaspoon cumin seeds.
12. When the seeds splutter, add 1/8 teaspoon hing, 5 to 6 curry leaves and lastly ¼ teaspoon red chilli powder.
13. Turn off quickly at this stage to avoid burning the spices.
Remove this and pour over the cooked moong dal. Gently stir it and serve. We always prefer lemon juice in all of our lentils. If you prefer you may add while serving.
More Dal recipes
Chana dal
Masoor dal
Dal makhani
Dal fry recipe
Instant pot dal & rice
Instant pot Moong Dal Tadka (PIP)
I make both moong dal fry and moong dal tadka in my instant pot. There are many ways you can make it in a instant pot. Most often I prefer to cook dal & rice in 2 separate bowls (PIP) at one time in the instant pot. Then I just do a tadka to the cooked dal. I have shared the moong dal tadka and moong dal fry both in the recipe cards.
1. To make the moong dal tadka, rinse half cup moong dal in a bowl. Drain and pour 1½ cups water. Add chopped green chilies and tomatoes. I don’t use onions for this method. Cover the bowl and place it over the rice bowl in the instant pot.
2. Secure the Instant pot with lid, with the steam release handle set to sealing position. Pressure cook for 9 to 10 mins and wait for natural release. Allow the pressure to release naturally. Later remove the dal, add salt and mash it. If it is too thick then, pour some hot water.
3. For the tempering, heat ghee in a small tadka pan. Add mustard & cumin. When they splutter, add red chilli, green chilies & ginger garlic. Optionally add curry leaves too and hing.
4. Turn off the heat and add red chilli powder, garam masala and turmeric. Add this to the cooked moong dal. Stir and serve. Cool down slightly and then squeeze lemon juice.
Pro Tips
- Most Indian homes do own a pressure cooker so I have shown this recipe making in the same. If you do not own one, then you can just cook the dal in a pot or instant pot. I have given the instructions for instant pot as well below.
- You can also make this as a one pot dish. Again it can be made in a cooker or pot. All you need to do is, do the tempering first & then just add the dal and water. Cover & pressure cook.
- We usually do not make very hot & spicy lentils as the original flavor of lentils is lost. However if you love spicy foods, then feel free to double the amount of spices like red chilli powder & garam masala.
- If you are not accessible to curry leaves just replace with bay leaf.
- To make the dish healthier, I usually add some spinach and carrots. I pressure cook the carrots with the lentils. Then I saute the spinach in the tempering pan until it wilts. Then add the cooked dal.
Related Recipes
Recipe Card 1
Moong Dal Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ½ cup moong dal (yellow mung lentils)
- ¼ cup (1 small) onions (fine chopped)
- ½ cup (1 large) tomatoes (deseeded & chopped)
- 1 tablespoon oil or ghee
- ½ teaspoon cumin seeds
- 1 teaspoon ginger (peeled & fine chopped)
- 1 green chili (slit or chopped, deseeded if required)
- 4 to 5 curry leaves (or 1 bay leaf)
- ⅛ teaspoon turmeric
- ¼ teaspoon Kashmiri red chilli powder
- ½ teaspoon garam masala
- 1¾ to 2 cups water
- 1 teaspoon kasuri methi (dried fenugreek leaves, optional)
To Temper
- 1 tablespoon ghee or oil or butter
- 2 to 3 garlic cloves crushed
- 1 dried red chilli
- ¼ teaspoon mustard seeds (optional)
- ½ teaspoon cumin seeds
- 6 to 8 curry leaves (optional)
- ⅛ teaspoon hing (asafoetida, optional)
- ¼ teaspoon red chilli powder
Instructions
- Add moong dal to a bowl and rinse it well and drain the water. Repeat rinsing a few times until the water runs clear. Let soak until you prepare the rest.
- Chop onions, tomatoes, green chilies and ginger.
How to Make Moong Dal (Stovetop)
- Pour 1 tablespoon oil to a pressure cooker. When the oil becomes slightly hot, add cumin seeds. When the seeds splutter, add ginger, green chilies and 4 to 5 curry leaves.
- Fry until aromatic for about a minute and add onions. Saute them until transparent or pink, for 2 to 3 mins.
- Add tomatoes and salt. Saute for 1 to 2 mins. Stir in turmeric, red chilli powder and garam masala. To bring out the flavors, optionally saute for 1 to 2 mins.
- Drain the water from the moong dal and add the lentils here. Pour water and mix well to deglaze the bottom of the cooker.
- Cover and pressure cook for 4 to 5 whistles on a medium flame.
- When the pressure drops, open the lid and add kasuri methi. If you prefer you can mash the moong dal a bit. Taste test and add more salt if required.
- Moong dal is ready at this stage and you can serve it as is. For extra flavour you may proceed to the next steps.
Tempering
- Heat 1 tablespoon ghee in a small pan, on a medium flame. Add the crushed garlic and dried red chillies. Let the garlic fry a bit but not brown.
- Turn down the heat to low and add mustard seeds, cumin seeds and curry leaves. Turn off the heat and stir in red chilli powder and hing.
- Pour this over the moong dal and mix gently. When the dal cools down a bit squeeze some lemon juice and serve.
Instant Pot Moong Dal
- Pour oil or ghee to the steel insert of the Instant pot and press the saute button. When the oil turns slightly hot, add cumin seeds & curry leaves or bay leaf, followed by ginger, green chilies and onions.
- Saute onions for 1 to 2 mins. Stir in turmeric, red chilli powder & garam masala. Press Cancel. Add tomatoes, moong dal & pour water. Deglaze the pot well.
- Optionally if you want, you may place a long legged trivet and place your rice bowl over that. You will use only short grain rice here. The cook time for basmati won’t match.
- Secure the IP with the lid and position the steam release valve to sealing. Press the pressure cook button and set the timer to 10 minutes.
- Let pressure drop manually. Open the lid, add kasuri methi & give a good stir. Taste test and adjust salt. If the consistency is too thick, you may pour some boiling hot water and mix.
- Though you can serve the moong dal at this stage, since this recipe is for a moong dal tadka, make an additional tadka (next step).
- Heat ghee in a small pan on a medium heat. Add crushed garlic cloves and red chilies. When the garlic begins to smell good, add mustard seeds, cumin seeds and curry leaves (optional).
- Turn off the stove and stir in red chilli powder and hing (optional). Pour this all over the Instant pot moong dal. Before serving give a gentle mix and add some coriander leaves. Squeeze in some lemon juice.
Notes
- Lentils: You may use any other skinned lentils of choice. Even whole lentils like green gram or whole masoor dal can be used in this recipe.
- Cooking in pot: You can follow the same recipe and cook the lentils in a pot.
- Soaking: You may soak the mung dal for at least 30 mins before cooking to cut down the cook time, especially if cooking in a pot.
- Vegetables: For more nutrition, you may add a small chopped carrot or 1 cup of chopped spinach.
- Tomatoes: We always use fresh tomatoes, however if you want you may use half cup canned tomatoes. Add more spices to adjust the flavors because canned tomatoes usually need more spices to balance.
- Curry leaves: You may skip curry leaves if you don’t have. If you have a bay leaf you may add that.
- No onion no garlic: You can easily skip the onion and garlic in the recipe. You may substitute garlic with half inch peeled ginger.
- Chilies: You can skip green and red chilies. But require red chilli powder for heat.
- Instant Pot: I have another simple way to make this in the instant pot. You will simply add all the base ingredients (expect onions, curry leaves & bay leaf) to a bowl. Pressure cook with your rice in pot-in-pot method. Later just make the tempering on the stove top and pour that to the bowl of cooked moong dal.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
How to make Moong Dal Fry (stepwise pics)
1. Add ½ cup moong dal to a pot or cooker. Rinse it well a few times until the water runs clear. Pour 1½ cups water.
2. Pressure cook for 2 whistles on a medium flame. If cooking in a pot, cook it on a medium heat adding more water as needed. Moong dal should be soft cooked. When the pressure releases naturally, open the cooker and mash it to your liking.
3. While the moong dal cooks,
- fine chop 1 small onion
- fine chop or puree 1 large tomato
- chop or slit 1 to 2 green chilies
- Grate or fine chop 1 teaspoon ginger garlic (half inch ginger, 2 garlic cloves)
Tempering
4. Heat 1 tablespoon ghee or oil in a pan. Add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds and 1 broken red chili.
5. When the mustard seeds begin to splutter, add 1 teaspoon fine chopped or grated ginger garlic and 1 to 2 chopped green chilies. Add 1 sprig curry leaves or bay leaf. Curry leaves lend a good aroma and is healthy too so I add them.
6. When ginger garlic smells good, add a pinch of hing (asafoetida). Then add chopped onions.
7. Saute until the onions turn lightly pink or golden, add chopped tomatoes.
8. Add ½ teaspoon salt and ¼ teaspoon turmeric. Saute until tomatoes turn completely soft and mushy. You can also add ¼ teaspoon chili powder and ¼ teaspoon garam masala for extra heat and flavor. Saute well for a minute.
9. Pour ¾ cup water & bring it to a boil. Add mashed moong dal. Stir and bring everything to a boil.
10. Optional – Add ½ teaspoon crushed kasuri methi and ½ teaspoon amchur powder. If you do not have amchur powder, add lemon juice just before serving.
Taste test and add more salt if needed. If the consistency is too thick, add some hot water.
Serve moong dal fry with plain rice, jeera rice or paratha.
Recipe card 2
Moong Dal Fry
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ½ cup moong dal (or skinned split green gram)
- 1½ cups water (same for IP)
Tempering ingredients
- 1 tablespoon oil (or ghee or butter)
- 1 dried red chili (broken & deseeded if required)
- ½ teaspoon cumin seeds ( jeera)
- ¼ teaspoon mustard seeds (optional)
- 1 pinch asafoetida (hing) (skip if you don't have)
- 1 sprig curry leaves or bay leaf (optional)
- 1 green chilies chopped (deseeded for low heat, optional)
- 1 teaspoon garlic fine chopped
- 1 teaspoon ginger fine chopped
Spice powders
- ⅛ teaspoon turmeric
- ¼ teaspoon red chilli powder
- ¼ to ½ teaspoon garam masala
Other ingredients
- 1 small onion (¼ cup chopped)
- 1 large tomato (½ cup chopped, deseeded if required)
- ½ to ¾ teaspoon salt (adjust to taste)
- ½ teaspoon crushed kasuri methi (dry fenugreek leaves) (optional)
- ¼ to ¾ cup water (more or less for consistency)
- 2 tablespoon coriander leaves (cilantro finely chopped)
- 1 tablespoon lemon juice (or ½ tsp amchur or dry mango powder) as needed
Instructions
- Rinse moong dal thrice in a pot or pressure cooker with ample amount of water. Drain the water completely. Pour water.
How to cook on Stovetop
- To cook in a pot: Bring the water to a rolling boil and reduce the heat to medium. Cook uncovered until moong dal is soft and completely cooked. Discard any froth that comes on top. If required add more hot water as you cook.
- To cook in a Pressure cooker: Pressure cook for 3 to 4 whistles on a medium heat. If cooking in a instant pot – Place the bowl inside the instant pot, secure the lid & cook for 10 mins on a high pressure.
- Once the pressure releases, open the lid and check. Moong dal must be soft cooked. If you like smooth & creamy dal then mash it well.
Tempering
- Pour ghee or oil to a hot pan. Add mustard, cumin & red chili. Let them pop.
- Next add green chilies, ginger garlic & curry leaves. Fry until a nice flavor comes out.
- Then saute onions until transparent. Next saute tomatoes until soft & mushy.
- Add turmeric, salt, garam masala and chilli powder. Saute for a min until aromatic.
- Pour half cup water and bring it to a boil. Then transfer cooked dal. Pour more water if needed to bring to a desired consistency.
- Dal is usually made to a thick but of pouring consistency. It turns thick upon cooling.
- Stir and cook till it begins to bubble. Optional – Add kasuri methi and amchur if using. Stir and switch off.
- Squeeze in some lemon juice when it cools down a bit. Serve moong dal with rice, roti or any Indian bread.
How to make moong dal in Instant pot
- Press the SAUTE button on your Instant pot.
- Pour ghee or oil to the inner pot. Add cumin,mustard, dried red chilli and curry leaves or bay leaf.
- When they splutter, add asafoetida (hing), onions and green chilies. Fry for about 2 mins until the onions turn transparent.
- Then add in ginger, garlic, red chili powder, garam masala and turmeric. Give a quick stir.
- Add in tomatoes, salt, rinsed dal and pour 1½ cups water.
- Deglaze the inner pot by scrubbing with a spatula to release any bits of food stuck.
- optional – Place a trivet and place your rice bowl.
- Secure the IP with the lid. Position the steam release handle to sealing. Press PRESSURE COOK button and set the timer to 10 mins.
- When the IP is done, press cancel and switch off. Wait for the pressure to release naturally for 10 mins.
- Release the rest of the pressure manually. With the help of a spoon, gently move the steam release handle from sealing to venting. This releases the steam.
- Sprinkle kasuri methi over the dal and mash it if you like it smooth. If the dal is too thick you can pour ¼ to ½ cup hot water and bring it to consistency. Taste it and add more salt if needed.
- Garnish moong dal with coriander leaves and squeeze in lemon juice.
Notes
- This recipe can also be made with whole green gram or whole mung beans. Increase the cook time.
- Timings for rice and dal together in instant pot, 8 mins if cooking with basmati rice. 10 mins if using normal rice.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Moong dal recipe post is from the Archives. First published in October 2014. Updated and republished in May 2022.
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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I can’t thank you enough for all your fabulous recipes. They are doable and so easy to follow. I made this moong dal last evening using recipe 2. Used a Dutch oven to cook the soaked lentils and made the masala in another small pan. Turned out delicious. Next time I would add some spinach and red lentils to cut down the thickness.
Definitely a five star rating!!!
Thank you so much Russell for trying and sharing back.
This was the second time I made the exact recipe. Came out very well and tasty. Thank you.
Thank you Shanthini. Glad you like it.
Wonderful to read your recipes!
Thanks Sally
Turned out fantastic. I have a problem with my moong dal being sticky always so I followed the tip to roast first and cook. Came out really good. Thank you
Glad to know it turned out good Trish. You can also add a small amount of other lentils like chilka dal, red lentils (masoor) or toor dal. All these help to cut down the stickiness of moong dal. Thank you
By mistake I ordered a pack of chilka moong dal online last month. I tried this recipe in cooker and came out good. I changed nothing but used more water because I used chilka moong dal. Thank you. Will try more recipes because I felt very comfortable following your instructions.
Thanks for trying Tej. Happy to know you like the moong dal. Yes do try out more recipes.
Thx so much, made this today, good !
Glad you like it. Thank you
I want to like Moong Dal but I have trouble with the sticky texture. I want to try the dry roast method. My question is should I dry roast before or after rinsing and soaking? I am guessing before, but not sure!
Hi Jane,
Dry roast first on a medium to low heat until golden. Cool down and rinse.
Awesome
Thank you
This recipe is amazing. I just made it and my 8yo is on his 3rd helping.
That’s Awesome Emilia.
Happy to know your kid loved it! Thank you.
Namaste!
It’s been long time since I’m back to environment with proper kitchen in South India and finally got into Indian cooking again… But Seasthi, your simple khichari and raggi mudde have been on my menu regularly, so grateful for that!
Today made moong dal with some adjustments as my stomach doesn’t take chily (used black pepper), tomatoes these days… but others followed the recipe and love the result.
Thank you once again for sharing your experiences so simple and clear way! ☺️🙏
Namaste Helis,
So glad you are here! Thank you so much for letting me know. Have you tried peeled and deseeded hybrid tomatoes. They are gentle on the stomach and don’t irritate much. You can also use lemon juice (from yellow lemons). Thanks again!
Thank you for the hint! Sure, will try the tomatoes as you suggested😌🙏
Thank you. Turned out good.
I tried the recipe. Followed the best I could with the ingredients I had, like using coriander as I didn’t have cumin on hand, tomatoes paste instead of fresh tomato. I do like how it turned out. My family is not Indian but these kinds of foods are recipes I’m interested in making. Thank you for posting.
Hello Jessica
Glad to know your family liked it. Thanks for letting me know how it turned out.
🙂
I am new to Indian cookery but have tried your Masoor Dal, Rajma Tamater and Cholay recipes which are all mouthwateringly delicious! I intend to try your Chicken Korma recipe next and have high hopes! I now feel I should invest in 1 (or maybe more) stovetop pressure cookers but am not sure what size to choose for cooking mainly lentils, dried beans, chickpeas etc in the standard quantities you give in the recipes. Could you possibly give some advice on choosing the most appropriate size cookers? It looks like you use Butterfly Brand cookers and these are available here in the UK. Thank you for creating such a superb website – it has become my go-to resource for Indian recipes (and the cultural background information that goes with them)
Hello Len,
So glad to know the dishes turned out delicious. A 3 Lt cooker or pressure pan will be good enough. Yes the cooker I used for the first method is butterfly pressure pan and the second one is a prestige cooker. I suggest you take a look at the Instant pot because these Indian stovetop cookers especially the steel ones have a lot of issues. Finding the sealing ring/gasket, whistle and safety valve is difficult if you are living outside India. These cookers require changing the spare parts after an year or 2. They become totally unusable due to these problems & have to go for a new one. Over the years I ended up buying about 12 cookers for the same reason (no gasket). The manufacturer also changes the models often and the spares for older ones are no more available easily even in India. IMO a instant pot is best if you are not living in India and in the last 3 years I have no issues with it at all. Hope this helps.
I have been cooking dal from 20 years but never made it like you showed and perhaps this is very delicious and easy. My family loved it. Would appreciate if you keep sending recipes in igtv. I see you are not there regularly. Thank you
Hello Mrs. Arvind,
Glad to know your family loved it. Yes I am not very active on social media. I will try. Thank you so much for leaving a comment.
I have made a few recipes from here and all of them turned out beautifully. This is one of the best moong dal recipe I have found. Although I had to leave out green chilies and ginger this turned out wonderful. This is a fabulous base recipe. So I intend to add vegetables and spinach next time. Thank you for all the amazing recipes.
Hi Riya
Glad you liked it. Thank you
Sawasthi,
In the past 1.5 years you and a couple of other fab cooks are my best friends!
Thank you for putting up easy, delicious and everyday recipes!
Eternally grateful
Glad to know Smita
Thank you so much for leaving a comment.
🙂
hello, could you tell me what pip means, thankyou.
Hi John,
PIP is pot in pot, where we keep a pot inside the steel insert of the Instant pot.
I just love this Dhall. A lovely reciope. I now have an Instant Pot can I ask you where you get your inner stainless steel rice bowls. I have not been able to find any anywhere?
Many thanks
Dave
Hi David,
Glad to know! I buy from a local Chinese store here in Singapore. They are available on amazon. 18 to 19 cm bowls are good to go in a 6Qt IP. Hope this helps
Thanks swasthi I’ll have another look on there! Cooked your recipe again tonight.
My favourite Dall x
This turned out delicious! Out of all the food blogs I frequent, yours is the only one where I never need to adjust the spices – always the perfect amount!
Hi Jeannie
Thank you! Glad to know!
🙂
fabulous. I added all of the optional ingredients and it was great. I’ve been making dal for over a decade and your tadka is among the best. YUM! Thank you very much.
Welcome Lisa
So glad to know you liked it. Thank you so much!
This was the 1st thing I tried making in my Instapot. So fast and delicious! Thanks.
Welcome Cammie
Glad to know!
Thanks for leaving a comment