Muradabadi Dal Recipe

Ingredients

• 1 cup Split Mung Dal (Husked) (Rinsed well)
• 3 cups Water (For pressure cooking)
• 0.33 tsp Turmeric Powder (Ground, adds color and health benefits)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Fresh Ginger (Grated (about 1 inch piece))
• 1 tbsp Ghee (For tempering (tadka))
• 1 pinch Hing (Asafoetida) (Adds umami, use sparingly)
• 1 tbsp Unsalted Butter (Melted, drizzled on top)
• 0.5 cup Fresh Cilantro Leaves (Half for chutney, half chopped for garnish)
• 2 Garlic Cloves (Peeled)
• 1 Green Chili (Seeds removed for milder heat, keep some for garnish if desired)
• 2 tbsp Plain Yogurt (Adds creaminess to chutney)
• 2 tbsp Sev (Fried Gram Flour Noodles) (Crispy topping)
• 1 tsp Tamarind Paste (Optional tangy element)
• 1 tsp Date (Khajoor) Chutney (Optional sweet‑sour chutney (use store‑bought or homemade))
• 1 small Onion (Finely chopped)
• 1 small Tomato (Finely chopped)
• 0.25 tsp Red Chili Powder (For garnish sprinkle)
• 0.25 tsp Chaat Masala or Amchur Powder (For tangy flavor)
• 3 Papdi (Wheat Flour Crackers) (Broken into bite‑size pieces, optional baked version for health)

Instructions

1. Rinse the Mung Dal

   Place 1 cup split mung dal in the pressure cooker, add water, and swirl to rinse thoroughly. Drain the water.

   Time: PT5M

2. Pressure‑Cook the Dal

   Add 3 cups fresh water, 1/3 tsp turmeric, 1 tsp salt, and 1 tsp grated ginger to the rinsed dal. Close the pressure cooker and cook on high heat until 4‑5 whistles (about 12‑15 minutes). Turn off the heat and let the pressure release naturally.

   Time: PT15M

   Temperature: High heat

3. Mash and Adjust Consistency

   Open the cooker once pressure is fully released. Mash the cooked dal with a sturdy spoon until smooth. Add a splash of hot water (about 2‑3 tbsp) and stir to achieve a thick‑but‑pourable consistency.

   Time: PT5M

4. Temper (Tadka) with Ghee and Hing

   In a small pan, melt 1 tbsp ghee over medium heat. Add a pinch of hing and let it sizzle for a few seconds. Pour the hot tempering over the mashed dal and mix well.

   Time: PT3M

   Temperature: Medium heat

5. Prepare Green Chutney

   In a blender jar, combine 1/2 cup cilantro leaves, 2 garlic cloves, 1 tsp grated ginger, 1 green chili, 2 tbsp plain yogurt, a pinch of salt, 2 tbsp sev, and 2‑3 tbsp water. Blend until smooth.

   Time: PT10M

6. Chop Toppings

   Finely chop 1 small onion, 1 small tomato, a few sprigs of cilantro, and an extra green chili (optional). Set aside.

   Time: PT5M

7. Assemble the Muradabadi Dal Chaat

   Place the tempered dal in a serving bowl or traditional clay pot. Drizzle 1 tbsp melted butter over the top. Add 1 tsp tamarind paste and 1 tsp date chutney if using. Spoon the green chutney over the dal. Sprinkle chopped onion, tomato, green chili, sev, broken papdi, a pinch of red chili powder, chaat masala (or amchur), and garnish with fresh cilantro.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

15g

Carbohydrates

70g

Fat

20g

Fiber

8g