Moradabadi Dal is a delicious moong dal chaat recipe. This dal recipe originated in the city of Moradabad (Uttar Pradesh). It is a healthy and delicious appetizer. Be sure to watch the video!
The Origin Of Moradabadi Dal
As the recipe name suggests, this dal has its origin in the city of Moradabad, Uttar Pradesh.
Moradabad is well known for its brass handicraft industry. Apart from the royal cuisine of Nawabs and Nizams, Moradabad is popular for its Dal Moradabadi.
During the evening time, you can see loads of street carts selling the dal across the city. And on each cart, there is a bunch of dal-loving food lovers snacking on it.
It is a lost recipe that you will never spot on a restaurant menu.
If you are lucky enough to visit the region, then you can taste Dal Muradabadi in local households, or it is served on the wedding buffet menu.
Moong Dal: You need yellow moong dal for this chaat recipe. No other variety of moong dal will give you the desired result. The same moong dal you can use to make cheela.
Ginger: The earthy, spicy flavor of ginger takes Moradabadi dal up a notch. Ginger is the soul of this moong dal recipe.
Butter: The butter makes moong dal rich, creamy texture, and gives it a delicious taste. In an authentic Dal Moradabadi, you will always find butter swimming on top.
Dry Red Chilli: The spiciness and smokiness of dry red chilies combined with butter make a finger-licking good tempering for moong dal chaat.
Herbs & Spices: The other key ingredients are – asafoetida (hing), roasted cumin powder, salt, lemon, green chili, and fresh coriander.
You can add a variety of toppings to your moong dal chaat to make it more delicious. Here are a few popular add-ons:
chopped onion and tomato
diced paneer (cottage cheese)
toasted bread croutons
crisp, fried munchies or Indian namkeen
Watch Dal Chaat Video
There is always a debate about how and when to serve Dal Moradabadi. 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.
Our family enjoys moong dal chaat with toasted bread slices during any hour of the day. But mainly it is an evening snack or a supper for us.
My Tried & True Tips
Boil the moong dal till it is mashed nicely. We need an over-cooked dal with each grain of lentil mashed up to get a smooth, soup-like consistency.
If after boiling, the dal seems too thick or gooey, add more water and stir to get a thick soup-like consistency.
Avoid using too many spices to season the moong dal. This dal recipe requires a few basic herbs and spices. It is more about minimal ingredients and maximum flavor.
Do not skip ginger, asafoetida, roasted cumin powder, and butter for an authentic tasting Moradabadi Dal.
Make sure the dal is piping hot while adding the tempering and other toppings as it is not heated/simmered after glazing with tadka.
Moong Dal Chaat is best consumed fresh and hot. It does not taste great the next day or after reheating.
More Indian Dal Recipes
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Moradabadi Dal Recipe
Ingredients For Pressure Cooking:
- 1 Cup yellow moong dal
- 1 green chilli chopped
- 1 tablespoon chopped ginger
- ½ teaspoon asafoetida (hing)
- Salt to taste
- 2 – 3 Cup water
- 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
- 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 a small cube of butter on top.
- Serve Moradabadi Moong Dal warm.
- 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.
- Avoid using too many spices to season the moong dal.
- Do not skip ginger, asafoetida, roasted cumin powder, and butter for an authentic tasting Moradabadi Dal.
- Make sure the dal is piping hot while adding the tempering and other toppings as it is not heated/simmered after glazing with tadka.
- Moong Dal Chaat is best consumed fresh and hot. It does not taste great the next day or after reheating.
- You can boil dal in an instant pot or electric pressure cooker as well. It takes 6 – 8 minutes in IP to get cooked.