MOONG DAL WITH SHALLOT, GARLIC AND CHILI TADKA

Moong dal with shallot, garlic and chili tadka

MOONG DAL WITH SHALLOT, GARLIC AND CHILI TADKA

#SIAintheKitchen

It is rare for me to making a dish twice within months, or even within the year. I’m not even kidding. I love cooking different dishes and to have a lot of variety within my daily diet. I think it’s really important to mix up what you’re eating everyday to get the right amount of nutrition in but also, because I can’t travel due to COVID-19, enables me to transport myself to another country that way. It’s a bit of a stretch but it keeps my mind (and my stomach!) satisfied.

There was an exception to my rule and it was with this moong dal with shallot, garlic and chili tadka. Oh my goodness. I don’t know what it was but I finally achieved “restaurant standard” with this dish. I also discovered the technique - a guide, per se - to cooking Indian cuisine.

Dals are really simple. It’s essentially made of thickened beans and water, typically split lentils or moong/mung beans. Once thickened, a tadka is made on the side, which is melted ghee which tempers your choice of spices, alliums, chilies seeds and/or masala. This was such an eye-opener. I had always thought you toast the spices and everything in together (this method is more privy to curries, rather than dal). With a tadka, they are made separately. Dals are usually quite bland and it is solely flavoured with the tadka.

Not to mention how simple and quick this dish is to make, it’s also super delicious, economically-friendly, filling and healthy. I’ve literally made this three times within a few months. Try it! You can have dinner on the table within 30 min or less.

MOONG DAL WITH SHALLOT, GARLIC AND CHILI TADKA - serves 6

Dal:

  • 2 cups split yellow moong beans, soaked overnight

  • 8 cups water

  • 1 tsp turmeric

  • 2 tsps kosher salt

Tadka:

  • 3 tbsp ghee

  • 1/2 tsp chili powder

  • 1 tsp garam masala

  • 1/4 tsp ground cumin

  • 4 small shallots, sliced

  • 6 cloves garlic, minced

  • 3 Thai chilies, minced

  1. Drain and rinse the soaked split moong dal beans. Transfer to heavy-bottomed pot and combine with the water. Bring the mixture to boil and reduce the heat immediately to a simmer. Careful to keep your eye on it as the beans tend to cause it to boil over. Simmer for 20 - 25 minutes until the dal begins to form and thicken.

  2. In a small saucepan, begin to melt the ghee over medium heat to make the tadka. Temper the spices, being careful not to burn any of them, until fragrant. Add the remaining ingredients and cook until the garlic begins to brown. Remove from heat.

  3. Stir the tadka into the dal and serve with basmati rice, chapati, or naan.

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