Ingredients for Moong Dal Tadka:

1. Moong dal (raw): 50 g
2. Onion (chopped): 1 tbsp
3. Fresh ginger (grated): 1 tsp
4. Green chilli (sliced): 1
5. Tomato (small, chopped): 1 small 
6. Chilli powder: 1 tsp
7. Garlic (1 clove = 3 g): 1 clove
8. Cumin seeds: 1 tsp
9. Hing (asafoetida): 1 pinch 
10. Garam masala: 1 tsp
11. Coriander leaves (chopped): 1 tbsp
12. Lemon juice: 1 tsp
13. Ghee: 1 tbsp 
14. Salt: as per requirement

Instructions for Moong Dal Tadka:

1. Rinse the moong dal well under running water until the water runs clear. Drain.
2. Place moong dal in a pot (or pressure cooker) with about 2–2.5× water (adjust for desired consistency). Add a pinch of salt and bring to a boil, then simmer until the dal is soft and cooked — about 15–20 minutes in a saucepan or 2–3 whistles in a pressure cooker.
3. While dal cooks, prepare the tempering (tadka): heat ghee in a small pan over medium heat.
4. Add cumin seeds and let them splutter for a few seconds. Stir in a pinch of hing.
5. Add chopped onion and sauté until translucent. Then add grated ginger, sliced green chilli and minced garlic — sauté 1 minute until fragrant.
6. Add chopped tomato and cook until it softens (2–3 minutes). Sprinkle chilli powder and garam masala; stir and cook for another minute so the spices bloom.
7. Once the dal is cooked, check consistency. If too thick, add a little hot water and bring to a gentle simmer. Adjust salt to taste.
8. Pour the hot tadka (vegetable–spice mix) into the cooked dal and mix well. Simmer together 1–2 minutes so flavors marry.
9. Turn off the heat. Stir in fresh chopped coriander leaves and lemon juice.
10. Serve hot with steamed rice, roti, or as a comforting soup. Optionally drizzle a little extra ghee on top before serving.