Muradabadi Dal Chaat

Name: Muradabadi Dal Chaat
Ingredients: 1/2 cup yellow moong dal (about 100 grams); 4 cups water (about 950 ml); 1 teaspoon salt; 1/2 teaspoon turmeric powder; 1/8 teaspoon asafoetida (hing); 1 tablespoon ghee; 1 tablespoon lemon juice; 2-3 tablespoons green chutney; 1 tablespoon roasted crushed peanuts; 1 large tomato, finely chopped; 2 green chilies, finely chopped; 2 tablespoons cilantro, finely chopped; 1 teaspoon roasted cumin powder; 1 teaspoon black salt; 1 teaspoon chaat masala; 1/2 teaspoon red chili powder; 3-4 papdi (crispy Indian crackers)

Parul Manish Jain @treatsgallery_

Raipur

Muradabadi Dal Chaat is made by boiling yellow moong dal and serving it like a chaat. This is a famous street food from Moradabad, Uttar Pradesh, and is now also served at weddings there. You can include it in your weight loss journey—it's very simple to make and tastes delicious. For this version, I haven't used any root vegetables (like ginger, onion, or garlic) and have made it as a Jain recipe.

Parul Manish Jain @treatsgallery_

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Ingredients

1/2 cupyellow moong dal (about 100 grams)
4 cupswater (about 950 ml)
1 teaspoonsalt
1/2 teaspoonturmeric powder
1/8 teaspoonasafoetida (hing)
1 tablespoonghee
1 tablespoonlemon juice
2-3 tablespoonsgreen chutney
1 tablespoonroasted crushed peanuts
1large tomato, finely chopped
2green chilies, finely chopped
2 tablespoonscilantro, finely chopped
1 teaspoonroasted cumin powder
1 teaspoonblack salt
1 teaspoonchaat masala
1/2 teaspoonred chili powder
3-4papdi (crispy Indian crackers)

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Steps

1

First, wash the dal thoroughly 2-3 times and soak it for 3 hours. Then, add the dal, water, turmeric powder, salt, and asafoetida to a pressure cooker. Cook for 3-4 whistles, then turn off the heat and let the cooker cool down.
2

Open the cooker, add ghee to the dal, and mix well until smooth. If the dal seems too thick, add a little hot water and cook for another 3-4 minutes.
3

To serve, pour the dal into a serving bowl. Add chopped tomato, green chilies, lemon juice, green chutney, and all the spices. Top with crushed papdi, crushed peanuts, and cilantro. Serve immediately.
4

Note: You can adjust the spice level and seasonings to your taste. I added roasted crushed peanuts for extra crunch because I like them, but you can skip them if you prefer.