Bengali Moong Dal Tadka is a light and flavorful lentil dish from the state of West Bengal in India. It is made with moong dal (split yellow lentils) and tempered with aromatic spices. To make this Bengali-style dal tadka, start by rinsing the moong dal and then pressure cooking it until soft. In a separate pan, heat ghee or oil and add cumin seeds, ginger, garlic, and green chilies. Once the spices release their aroma, add onions and cook until golden brown. Then, add tomatoes and cook until they are soft. Add a blend of spices like turmeric, red chili powder, and garam masala. Finally, pour the tempering over the cooked lentils and garnish with fresh coriander leaves. This Bengali moong dal tadka pairs well with rice or luchi (Bengali-style deep-fried bread).
