Moradabadi moong dal chaat recipe

This post of Moradabadi moong dal chaat recipe also has a recipe video. You will find a detailed printable recipe box at the bottom of this page.

Moong dal chaat is very popular street food in western Uttar Pradesh. You can eat it in breakfast, or as a snack.

Moong dal is a good source of proteins, minerals, and various B vitamins and is a superfood. Every third person in India is anaemic. Moong dal is a good source of iron. Iron from vegetarian source is not absorbed easily by the body. It is recommended to eat vitamin C rich food to increase the absorption of iron.

Dhuli moong dal

Moradabadi moong dal is very healthy, nutritious and easy to make. In this Moradabadi moong dal chaat recipe, tomatoes and lemon juice provide vitamin C that helps in absorption of iron. Spices and garnishes give this simple chaat a delicious twist.

Watch Moradabadi moong dal chaat recipe video

Soak skinned split green gram (dhuli moong dal)  in water for half an hour. Soaking makes cooking easier and less time consuming. Cook this dal in pressure cooker to mashed consistency. Then add all the spices and garnishes. And hey presto, the chaat is ready.

As far as spices go, black salt enhances the taste of dal a lot. Roast cumin seeds with asafoetida and then grind them together. Add this to dal along with black pepper. Tanginess is provided by diced tomato and lemon juice. Another interesting ingredient is fried whole red chili that is loved by many. Street vendors add a dollop of butter on top, though I try to forgo it to avoid extra calories. Some people also add green chutney and sweet and sour imli (tamarind) chutney on top. The beauty of any chaat is that it is very versatile and you can customize it according to your taste.

Serve hot, freshly prepared dal. It does not need any accompaniment and can be eaten on its own.

Moradabadi moong dal is ready

Moong dal is easily digestible and light on stomach. Another moong dal recipe that you may like is Easy moong dal barfi recipe. You can also check my fruit chaat recipe. Other good snack options that you may like are khandvi that is made using bengal gram flour (besan), and kale chane ke kabab. 

This post is submitted to the iron chef contest . It is an initiative by Livogen to spread the awareness, about the importance of iron in the diet and crowd-sourced iron rich recipes. Livogen is also running an iron rich recipe making contest  for you all. Please click on the link to see details.

Moradabadi moong dal chaat recipe

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Moradabadi moong dal chaat recipe

Print Recipe

Eat this freshly made hot dal chaat with your choice of garnishes and seasonings.

• CourseSide dish
• CuisineIndian, Street Food

Servings	Prep Time
2 people	10 minutes

Cook Time	Passive Time
5 minutes	30 minutes

Servings Prep Time 2 people 10 minutes

Cook Time Passive Time 5 minutes 30 minutes

Moradabadi moong dal chaat recipe Print Recipe Eat this freshly made hot dal chaat with your choice of garnishes and seasonings. CourseSide dish CuisineIndian, Street Food Servings Prep Time 2 people 10 minutes Cook Time Passive Time 5 minutes 30 minutes Servings Prep Time 2 people 10 minutes Cook Time Passive Time 5 minutes 30 minutes

Ingredients

• 1/2 cup (100gm) skinned split green gram (dhuli moong dal) Wash it and soak in water for half an hour.
• 2 cups plain water
• salt to taste
• 1 medium sized tomato finely chopped
• 1 teaspoon grated ginger
• 1 green chili finely chopped
• 3 teaspoons cumin seeds
• 1 pinch asafoetida (heeng)
• 1 teaspoon black salt
• 1 teaspoon black pepper grounded
• 1 tablespoon fresh lemon juice
• 1 teaspoon ghee (rarefied butter)
• 1 whole red chilies
• 1 tablespoon coriander leaves/cilantro finely chopped

Servings: people

Instructions

1. Put soaked dal (green gram) in pressure cooker. Add water two times the quantity of soaked dal. If there is one cup soaked dal, add two cups water. Add salt to taste, and cook dal in pressure cooker. After one whistle in cooker, lower the gas flame and cook for another 2-3 minutes.
2. In the meantime roast cumin seeds with asafoetida in a pan or over a tava. Roughly grind them.
3. When the pressure in pressure cooker is reduced naturally, open the cooker. Dal should be properly cooked and totally mashed. Take it out in a serving bowl.
4. Add grated ginger, green chilies, chopped tomatoes, black salt, and black pepper. Also add half of cumin asafoetida powder, and half of chopped coriander (cilantro). Also add lemon juice. Mix them all well.
5. Heat ghee in a tadka pan, or a small pan. Add whole red chilies and fry them till dark red in color. Add these fried chilies and ghee on top of dal.
6. At the time of serving, garnish with some cumin asafoetida powder, and coriander leaves. Serve hot freshly made dal.

Recipe Notes

• Add water twice the amount of soaked dal or three times the amount of dry dal. If you have not soaked dal cook for some more time.
• Dal should be well cooked.
• If you want add green chutney on top while serving.
• Serve freshly made dal.

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