Moong & Masoor Dal Tadka with Tomato Twist | Mung Dal Fry with Onion and Lemon Twist

Moong & Masoor Dal Tadka with Tomato Twist | Mung Dal Fry with Onion and Lemon Twist This is a quick and flavorful recipe made using moong and masoor dal. After boiling the dal, adding tomato, dry spices, and a unique twist of sautéed fresh coriander gives it an amazing taste. This dal pairs perfectly with roti or rice. Ingredients To Boil the Dal: Moong dal (washed): 2 tablespoons Masoor dal: 2 tablespoons Water: 2–3 cups Turmeric powder: ½ teaspoon Salt: as per taste Onion: ¼ (finely chopped, optional for boiling) Green chili: 1 (finely chopped, optional for boiling) For Tadka (Tempering): Oil/Ghee: 2 tablespoons Cumin seeds: 1 teaspoon Curry leaves: 5–6 Green chilies: 1–2 (finely chopped) Onion: 1 small (finely chopped) Tomato: 1 medium (pureed or finely chopped) Fresh coriander: 2 tablespoons (finely chopped — your special twist) Coriander powder: 1 teaspoon Garam masala: ½ teaspoon Kashmiri red chili powder: 1 teaspoon For Garnishing: Finely chopped onion: 1 small Fresh coriander: 2 tablespoons Lemon juice: ½ lemon Instructions 1. Wash and boil the dal: Wash the moong and masoor dal thoroughly. Heat water in a cooker, and add dal, turmeric, salt, and the optional onion & green chili. 2. Pressure cook: Close the cooker lid and cook on medium flame for 3 whistles. Turn off the heat and let the cooker cool naturally. 3. Prepare the tadka: Heat oil/ghee in a pan. Add cumin seeds and curry leaves. When the cumin crackles, add chopped onion and green chilies. Sauté until golden. 4. Add the twist: Now add tomato puree and finely chopped coriander. Sauté well until the tomato mixture leaves oil and becomes thick. (This twist of sautéed coriander enhances the flavor beautifully.) 5. Add dry spices: Add coriander powder, garam masala, and Kashmiri red chili powder. Cook for 1 minute on low flame, ensuring the spices don’t burn. 6. Combine the dal: Add the boiled dal to the pan and mix well. Adjust consistency by adding a little hot water if needed. Check salt and let it simmer for 1–2 minutes. 7. Serve: Transfer the dal to a serving bowl. Garnish with fresh coriander. While serving, top with chopped onion, coriander, and lemon juice. Serve hot.