Lehsuni Moong Dal Tadka Recipe

Moong Dal Tadka is a very simple and healthy dal recipe that requires a handful of ingredients but is packed with flavour. It makes a great lunch or dinner and is one of my favourite comfort foods. I guarantee you will love this recipe! Enjoy as a soup or with steamed rice and/or chapati with a little pickle on the side.  Yellow Moong Dal (Split), Tomatoes, Ginger, Turmeric powder (Haldi), Salt, Water, Lemon, Coriander (Dhania) Leaves, Ghee, Cumin seeds (Jeera), Green Chillies, Garlic, SSP Asafoetida (Hing)   1 cup Yellow Moong Dal (Split) 1 Tomatoes , finely chopped 1 inch Ginger , finely chopped 2 teaspoon Turmeric powder (Haldi) Salt , to taste Water , as required Lemon , juice extracted Coriander (Dhania) Leaves , finely chopped for serving For the tadka 1 tablespoons Ghee 2 teaspoons Cumin seeds (Jeera) 2 Green Chillies , slit 4 cloves Garlic , sliced 1/4 teaspoon SSP Asafoetida (Hing)     10   30     To begin making the Lehsuni Moong Dal Tadka, first prep all the ingredient and keep them ready.Into a pressure cooker, add the moong dal, chopped tomatoes, ginger, salt, turmeric powder and 2-1/2 cups of water. Pressure cook the moong dal for 4 to 5 whistles and turn off the heat.Allow the pressure to release naturally, as the moong dal would continue to cook as long as there is pressure inside the cooker.Once done, open the pressure cooker, give the moong dal a slight mash, squeeze in the lemon juice, add the chopped coriander leaves and give it a taste. Adjust the salt accordingly.Once done, transfer the moong dal to a serving bowl.Now for the tadka, preheat a pan over medium high heat. Once heated; add the ghee, cumin seeds, garlic, green chillies and allow the garlic to roast for about a minute until lightly golden brown.Once done, add the pinch of asafoetida/ hing and turn off the heat.Pour this tadka into the Moong dal and serve hot.Serve Moong Dal Tadka along with Stuffed Karela With Aloo and Phulkas for a delicious weeknight dinner or even a cozy lunch.