Muradabadi daal Chaat/ Moong Dal ki Chaat
Muradabadi Daal is a hearty, healthy and delicious chaat/snack made with cooked split yellow moong daal, topped with onions, tomatoes, chutneys , papdi/crackers and spices. It not only has a great taste, but also, it is full of protein and dietary fibre. It is probably one of the healthiest chaat which can be eaten guilt free.
Muradabadi Daal is a very popular street food in Muradabad, UP. It is served all day in the streets of Muradabad , along with hot crispy jalebis. This chaat is very nutritious, filling and very easy to make.
Vegan Option :
You can just skip ghee/butter and use extra virgin oil instead.
How to make Dal chaat:
To make Daal Chaat, first you need to cook the yellow moong daal until its is soft and mushy. While the daal is cooking, prepare the other ingredients. Chop the onions, tomatoes , green chilli , coriander leaves and ginger. Grate the radish if using . Deseed the pomegranate.
You can prepare the chutneys the day before and store in fridge. You can use ready made chutneys too.
Muradabadi Daal Chaat / Yellow Moong Daal Chaat
Ingredients
- 1 Cup Yellow Moong Dal
- 3 Cups Water
- Salt To taste
- ½ Tsp Turmeric
- ½ tsp Asfoetida
- 1 tsp ghee
Toppings
- 1 Onion Finely chopped
- 1 Tomato De seeded and chopped
- 2-3 Green chilles Finely chopped
- 1 Inch Ginger Julienned
- ¼ Cup Radish Grated
- ¼ Cup Pomegranate seeds`
- 2-3 Tbsp Green Coriander Chopped
- 1 Cup Papdis ( the one used for dahi papdi or chaat papdi)
- 1-2 tbsp Lime juice or more as per taste
- ¼ Cup Boondi
- ¼ Cup Corainder mint chutney/Green chutney
- ¼ Cup Tamarind chutney/Meethi Chutney
- 1 Tbsp Chaat Masala
- 1 Tsp Roasted Cumin Powder/Bhuna Jeera
- 1 tsp Black salt/Kala Namak
- 1 tsp Red Chilli Powder
- Nylon sev/ Zero sev to garnish
- 2 Tbsp Butter (Optional)
Instructions
- In a bowl, rinse and soak the daal for an hour. Discard the water after 1 hour and transfer the daal into a pressure cooker.
- Add salt, turmeric powder, ghee and water, close the lid and pressure cook the daal for 2-3 whistles on medium heat. Once done, let the pressure release naturally and open the lid. The daal should be soft and mushy.
- Whisk the daal with a ladle to mash it a little more. Check the consistency, if it is too thick add little water. It should not be very thin or thick. It should have a thick soup like consistency.
- The dal is ready.
Assemble the Chaat:
- When you are ready to serve, heat the daal to a boil if it is cold. Take the daal out in serving bowls.
- Add chopped onions, tomatoes, green chillies, grated radish and coriander on top.
- Sprinkle red chilli powder, black salt, roasted cumin powder and chaat masala .
- Top it up with lemon juice, a little green chutney and tamarind chutney. Crush some papdis on it, add nylon sev and boondi.
- Garnish with ginger juliennes, pomegranate seeds and butter on top. It can be paired with jalebis if you like.
- Serve immediately and Enjoy!!
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