Moradabadi Dal is a delicious moong dal recipe served as a snack or chaat. This dal recipe originated in the city of Moradabad (Uttar Pradesh). Hence, the name – dal moradabadi.
This moong dal recipe is a lost recipe that you will never spot on a restaurant menu or over the internet.
Usually, in the origin city, the dal is served as a hearty, healthy, wholesome Indian breakfast for brass industry workers with toasted bread slices.
The moong dal chaat is also enjoyed as an evening snack like soup especially during the winter season.
Muradabadi Chaat:
Ingredients
Ingredients For Pressure Cooking:
▢ 1 Cup yellow moong dal
▢ 1 green chilli chopped
▢ 1 tablespoon chopped ginger
▢ 1/2 teaspoon asafoetida (hing)
▢ Salt to taste
▢ 2 – 3 Cup water
Other Ingredients:
▢ 2 tablespoon butter
▢ 1 tablespoon cumin powder (jeera powder)
▢ 2 dry red chilli, chopped and discard seeds
▢ 1 teaspoon red chilli powder
Ingredients For Serving:
▢ 1 teaspoon cumin powder
▢ 1 teaspoon sliced ginger
▢ Juice of one lemon
▢ 1 tablespoon chopped fresh coriander
▢ 1 tablespoon butter
Ingredients for Garnish
▢ 1 chopped tomato 🍅
▢ 1 tablespoon coriander
▢ 1 -2 tablespoon sweet tamarind chutney
▢ 5-8 masala Papdi/ Pakwan
▢ 1 tablespoon pomegranate seeds
▢ 1 tablespoon mint chutney (optional)
▢ 1 tsp jeera powder
▢ 1/2 tsp red chilli powder
▢ 1 tablespoon sev (optional)
Instructions
Wash & soak the dal in water for 15 – 20 minutes.
After 20 minutes, transfer dal to a pressure cooker. Add green chilli, ginger, asafoetida, salt, and 3 cups of water. Stir, and close the lid of the pressure cooker.
Cook dal over low heat for 2 – 3 whistles in stovetop pressure cooker or till it is mushy.
Let the steam release naturally from the pressure cooker. Open the lid, add cumin powder, butter, and mash the dal using the ladle.
For preparing tadka, heat butter in a pan. Add dry red chilies, and chilli powder, Infuse butter with chilli for 10 – 20 seconds. Turn off the heat else chilli will burn.
Transfer mashed moong dal to a serving bowl. Pour the butter and chilli over the dal.
Sprinkle a pinch of cumin powder, red chili powder, chaat masala along with sliced ginger, lemon juice, and fresh coriander.
To finish of garnish, add all the ingredients and a small cube of butter on top.
Serve Moradabadi Moong Dal warm.
Notes:
Boil the moong dal till it is mashed nicely. We need an over-cooked, mushy dal.
After boiling, if the dal seems too thick add more water to get a thick soup-like consistency.
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