Bengali tadka / green moong dal step-by-step recipe with video and photos.
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About this recipe
Tadka dal or torka dal is a famous Bengali street food made with green moong dal (green gram or mung bean). This creamy and luscious dal is paired with plain or masala roti or chapati and has several variations. When made in an Instant Pot, this Dhaba-style easy vegan dhal is ready in less than 30 minutes (with 10 minutes of hands-on time) once the mung bean is soaked.
Vegan, gluten-free, and a good source of plant-based protein - this dish is hearty, comforting, and perfect for a weeknight dinner. Bengal gram (chana dal) is also added along with green moong and this combination adds a creamy texture to the dal. It pairs very well with a side of Bombay aloo made with potatoes.
While mung beans are widely popular in China and other Asian countries, they are native to India and are cultivated since ancient times. They are loaded with health benefits and are rich in antioxidants and essential amino acids. They are a good source of protein for vegetarians and vegans. Green moong helps lower cholesterol, controls blood sugar levels, and helps with lowering blood pressure levels. They also have a low glycemic index, keeping you full for longer.
I have earlier shared how to make whole masoor dal in Instant Pot. Here is my version of mung bean curry or green moong dal made in Instant Pot. Read on for ingredients, variations, useful tips, and FAQs to make Bengali tadka dal.
Ingredients
Green moong dal: Also called green gram or mung bean, this is the main ingredient for this dish.
Chana dal: Or Bengal gram, this gives a creamy texture to the dish.
Onions: Red or pink onions work well for this dish. You can also use brown onions.
Ginger, garlic, and chili: Lots of garlic is used in this recipe. Adjust chili as per your preference.
Tomatoes: Use ripe and juicy tomatoes.
Spices: The powdered spices I use are turmeric, chili powder, cumin powder, coriander powder, and garam masala.
Other ingredients: I also use Kasoori methi and coriander leaves as garnish.
Step-by-step instructions
Set the Instant Pot to saute mode and add oil. Add garlic and saute until the garlic is lightly golden (steps 1,2).
Next, add ginger and saute for a few seconds. Add onion and saute for 2-3 minutes, until the onion is translucent (steps 3,4).
Add tomato, green chili, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Cover and let the tomatoes cook for 2 minutes (steps 5,6).
Drain water from the soaked dal and add it to the IP. Add 6 cups of water and mix well (steps 7,8).
Close the lid of the Instant Pot and set it to pressure cook mode for 10 minutes. Do a natural pressure release for 10 minutes, then do a quick release (steps 9,10).
Using a ladle or potato masher, mash the cooked dal well. Add coriander leaves and crushed Kasuri methi (steps 11,12).
Variations
This recipe I have shared here is the basic version of tadka dal. Here are some variations you can add to this dish.
Dimer tadka: 'Dim' means egg in Bengali and tadka dal with eggs is the most popular version. Follow this recipe and add eggs towards the end to make dimer tadka. Eggs can be added in two ways - either scramble them and add or add whole eggs directly to the tadka dal and simmer until done.
Mangshor torka: 'Mongso' means meat and here minced meat (goat/lamb) is used. Cook the minced meat separately and simmer it with the tadka dal once it is cooked.
Tempering/seasoning: Most roadside eateries add tempering/seasoning to this dish just before serving. Heat some butter in a small pan and add cumin seeds, chili powder, and hing. Add it just before serving.
Useful tips
I use 6 cups of water for this recipe. This gives me a slightly thick dal. Adjust the consistency as per your liking.
You can make this dal on the stovetop. Use a stovetop pressure cooker and pressure cook for three whistles. You can cook the dal in a kadhai without a pressure cooker. Add more water and simmer on medium heat for 30-40 minutes.
For the best-tasting dal, use lots of garlic. I have used two tablespoons of chopped garlic in this recipe.
Soaking the green gram and chana dal helps cook it easily. You can soak it for 1-2 hours or even overnight if you are planning ahead. If you don't soak it, increase the pressure cooking time to 20 minutes.
Check out how to sprout mung beans with this easy and detailed recipe.
Click here to browse through my collection of Instant Pot lentil recipes.
Click here for more main course recipes.
FAQs
This dal can be served with both rice and roti/naan. You can also pair it with pulao or jeera rice.
Tadka dal can be stored in the refrigerator for up to five days. You can also freeze this dal for 3-4 months. To reheat, transfer the dal to a saucepan, add little water and simmer. The dal tends to dry out when it is cold so it is best to simmer with a little water.
It is best to soak it for at least 1-2 hours. If you are planning ahead, you can also soak it overnight. Soaking not only helps remove the phytates, but it also makes the green moong easy to cook. If you have missed soaking, you can still follow this recipe to make tadka dal but increase the pressure cooking time to 25 minutes.
Bonus
This dish is:
- vegan and gluten-free
- good source of plant-based protein
- an easy one-pot dish
- delicious and comforting
Recipe card
Bengali Tadka / Green Moong Dal in Instant Pot (Mung Bean Curry)
Ingredients
- 2 cup green moong dal
- ½ cup chana dal (Bengal gram)
- 2 tablespoon oil
- 4-5 cloves garlic finely chopped (approximately 2 tablespoons)
- 1 inch ginger finely chopped (approximately 1 tablespoon)
- 1 large onion finely chopped
- 1-2 green chili finely chopped
- 2 medium tomato finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon chili powder
- Salt to taste
- 1 tablespoon Kasoori methi (dried fenugreek leaves)
- ½ teaspoon garam masala
- 2 tablespoon coriander leaves
Instructions
- Wash the green moong and chana dal thoroughly. Soak them for 1-2 hour
- Set the Instant Pot to saute mode and add oil
- Add garlic and saute until the garlic is lightly golden
- Add ginger and saute for a few seconds
- Add onion and saute for 2-3 minutes (until onion is translucent)
- Add tomato, green chili, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Mix well
- Cover and let the tomatoes cook for 2 minutes
- Add ¼ cup water and deglaze the pot
- Drain water from the soaked dal and add it to the IP
- Add 6 cups water and mix well
- Close the lid of the Instant Pot and pressure cook for 10 minutes
- Do a natural pressure release for 10 minutes, then do a quick release
- Set the IP in saute mode. Using a ladle or potato masher, mash the cooked dal well. Let it simmer for 2-3 minutes
- Add garam masala, coriander leaves, and crushed Kasuri methi. Mix well
- Serve hot with roti/chapati or rice
Natalie says
This sounds delicious. I never tried this dish but I'm adding this recipe to my list to try. I love the flavors and I bet this tastes amazing.
Kayla DiMaggio says
I am just now venturing into more indian dishes and I love it! This dal was so delicious and was so full of flavor!
Dawn Conklin says
We had this for dinner and it was amazing! It was easy to make and full of flavor. Will be making it again, the whole family loved it.
Kalin Williams says
This looks incredible I can't believe it came out of an instant pot!
Rosanna Stevens says
Delicious as always, and I loved scooping it up with roti and devouring the whole bowl
Cindy Mom the Lunch Lady says
I love a good dahl with fresh roti. Such a delicious meal!
Addie says
Such a hearty and flavorful Instant Pot recipe!
Dani says
Made this recipe for Bengali Tadka last night and it was so flavorful. Definitely a winner!