Pudina Dal Tadka
This super easy but mouth- watering recipe is made with soft-boiled green gram (PesaraPappu/ Moong Dal) seasoned with mint leaves (Pudina) fried in pure ghee. This Pudina Dal can be eaten with Roti or rice. It is one of those belly- pleasing recipes!
This preparation is ideal for those who do not have the patience for elaborate recipes. If you are looking for some good dish that you can prepare within minutes in a cooker with just two or three whistles, Pudina Dal Tadka is a perfect choice. Mostly any Dal is cooked with Tomato or along with some vegetable. We do not add any Tomato in this recipe. The main seasoning used in this recipe is onions fried in red hot ghee. Telugu people do not add Tamarind to this preparation. They prefer to squeeze in some lemon juice. This Dal preparation is good to eat and leaves a good feeling afterwards. This is a dish you’ll find frequently prepared in our household.
You may also like this tomato dal
• Green Gram (Pesara Pappu/ Moong Dal) is ideal for this Pudina Dal recipe. If you prefer you may use Tur Dal (Kandi Pappu)
Consistency of the Dal:
• Generally Dal will thicken in consistency when it cools down. So it is better to keep the Moong Dal slightly watery, so that we can prevent it from becoming too thick and pasty after it cools down. If you feel the Dal is too thick, we can add a little water to get the right consistency.
Cooking the Dal:
• In our household we like to boil the Dal till it is soft but we do not like it to become pasty. We prefer the Dal to maintain its shape. So we cook the dal in a vessel by adding water to the ratio of one cup of Dal to two and a half cups of water till the grains will be soft but retain their full shape
Seasoning with Ghee:
• The special aroma for the Pudina Dal is achieved when the Ghee seasoning is done well.
• Be careful to use only the leaves. The stalks should be never used. The stalks do not get soft even after frying in the seasoning stage.
• The ultimate taste of the Pudina Dal dish depends upon the lemon juice that is added at the very end. It tastes much better than tamarind juice. A few more tips:
• I have not used tomato at all. However, if you like, add finely chopped tomato to the seasoning. Let the tomato soften very nicely before mixing the seasoning into the Dal.
• It is better if the onion is roughly chopped rather than fine.
• I have used dry chilli powder. You can substitute this with green Chillies. Add it when the seasoning is frying, or else, boil the Chillies along with the Dal at the very beginning.
Pudina Dal Tadka - Recipe Video
Pudina Dal Tadka
- Prep Time 1 min
- Cook Time 20 mins
- Total Time 21 mins
- Serves 5
- 1 Cup Green Gram/Moong dal(pesrapappu)
- 2.5 Cup Water
- 2 tbsp Ghee
- 1 tbsp Mustard Seeds(Aavalu/ Rai)
- 1 tbsp Cumin(Zeera)
- 1 tbsp Black Gram (Minappappu/ Urad)
- 2 Pinches Asafotoedia (Heeng)
- 2 Dry Chilli
- 1/2 Cup Chopped Onions
- Salt (As per taste)
- 1 tbsp Chilli Powder
- 50 gms Mint leaves(pudina)
- 1.5-2 tbsp Lemon Juice
- Water (For thinning out the Dal if necessary)
- Roast the Moong Dal (Pesara Pappu) on low flame until a nice aroma starts to waft.
- Wash the roasted dal lightly. Boil the Dal in a vessel or the Pressure Cooker until soft.
Heat the Ghee well and put in the seasoning ingredients Mustard seeds, Cumin, dry chillies,
Asafoetida and Black Gram (Urad Dal). Fry till nicely brown.
- When the seasoning is golden brown, add the roughly chopped onion and fry only till the onions turn soft. Then the Pudina leaves are to be added and cooked till the leaves turn soft
- Add salt and Chilli Powder to the seasoning mixture.
At this stage the boiled Dal should be mixed with seasoning with sufficient water to get a
light consistency. Let the mixture cook on a medium flame till the Pudina and the seasoning
flavours blend nicely with the Dal.
- Once the Dal is cooked well, take the vessel off from the flame and squeeze in the lemon juice. That is all!!!