Moong Dal Moradabadi

Name: Moong Dal Moradabadi
Yield: 3people
Cuisine: Indian
Ingredients: 1 cup Dhuli moong dal -(soaked in water for 15 min.); 2 cups Water -; 1 tsp Salt; 1/2 tsp Turmeric; 1/4 tsp Hing; 1 Onion - medium size (finely chopped); 1 Tomato - cut into small pieces; 1 Green chili - (finely chopped); 2 tsp Coriander leaves - chopped; 1 Ginger - cut into long pieces; 1tsp Lemon juice -; 2 tsp Desi ghee -; 1/2 tsp Red chilli powder -; 2 tsp Butter - .(cut into small cubes); 1/2 tsp Kala namak; 1 tsp Roasted cumin powder

Kalpana Rai @cook_26263526

Ghaziabad

Now a days ,Dal Moradabadi is a delicacy .It is found in most of the North Indian marriages.One of my favourites ,you will love this moong dal chaat.Amazed to know about this recipe?Flavours of desi ghee,butter,green chillies,ginger lemon and coriander leaves.Unique combination!!Must try.
#thc#thc week-1#clue

Kalpana Rai @cook_26263526

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Ingredients

1/2 an hour

3people

1 cupDhuli moong dal -(soaked in water for 15 min.)
2 cupsWater -
1 tsp Salt
1/2 tsp Turmeric
1/4 tsp Hing
1Onion - medium size (finely chopped)
1Tomato - cut into small pieces
1Green chili - (finely chopped)
2 tsp Coriander leaves - chopped
1Ginger - cut into long pieces
1tsp Lemon juice -
2 tsp Desi ghee -
1/2 tsp Red chilli powder -
2 tsp Butter - .(cut into small cubes)
1/2 tsp Kala namak
1 tsp Roasted cumin powder

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Steps

1/2 an hour

1

Cook moong dal with water,salt hing and turmeric powder.Switch off the gas after 3 whistle.
2

Mix the dal well.
3

Take bowls for serving.Heat ghee in a pan,add red chilli powder and switch off the gas.
4

Assembling of chaat - take a bowl,first take 4 spoons dal,now add onion, tomato green chillies,ginger and coriander leaves in the center.Squeeze lemon juice over it.Now add red chilli ghee and butter around it Sprinkle kala namak, roasted cumin powder.
5

Your spicy and mouthwatering chaat is ready to serve.

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Kalpana Rai @cook_26263526

on November 12, 2021 18:01

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.