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side shot of moradabadi dal in a bowl
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5 from 4 votes

Moradabadi Dal Recipe

Recipe Video. Moradabadi Dal is a delicious moong dal recipe served as a snack or chaat. Learn how to make Muradabadi moong dal in a few simple steps.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: Indian
Servings: 4
Calories: 270kcal
Author: Hina Gujral


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

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


  • 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. 


Calories: 270kcal | Carbohydrates: 33g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 155mg | Potassium: 46mg | Fiber: 6g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg