This Muradabadi Dal Chaat, a famous Indian street food, features healthy protein packed yellow moong dal lentils topped with a variety of fresh vegetables and spices. It’s a decadent, yet delightfully simple dish that is sure to warm you up as the weather starts to become cooler.
It’s based on a classic yellow dal that is minimally flavored with turmeric and salt. It’s a quick recipe to make either using the traditional method in an open pan or a pressure cooker. The toppings are a lovely array of fresh vegetables like radish, onion, and tomatoes, papdi, and spices like a homemade Muradabadi dal masala. They make for a great crunchy texture that’s balanced with the smooth dal, giving it a really interesting mouth-feel. The addition of that homemade spice mix adds a deep, umami component that brings the flavor full circle and really completes the dish.
Try this Muradabadi dal as an appetizer or snack or a main course (served with naan or kulcha bread) and enjoy the delicious flavor with the lovely mix of creamy and crunchy textures. There’s acidity from the vegetables, crunchiness from the papdi, and a rich feeling from the dal, that creates a dish that’s perfect stay warm this fall and winter season!
WATCH HOW TO MAKE MURADABADI DAL CHAAT:
This Muradabadi Dal Chaat, a famous Indian street food, features healthy protein packed yellow moong dal lentils topped with a variety of fresh vegetables and spices. It’s a decadent, yet delightfully simple dish that is sure to warm you up as the weather starts to become cooler.
- 1 cup yellow moong dal (petite split yellow lentils)
- 3 cups water , more as needed
- 1/2 tsp turmeric powder
- 1/4 tsp asafoetida powder (hing)
- 1 tsp salt to taste
- 1 tbsp butter , I used Amul butter
- 1 tbsp ginger , julienned
- 2 tbsp green chilies , finely chopped
- 1/2 cup red onions , finely chopped
- 1/2 cup tomatoes , deseeded and finely chopped
- 2 tbsp radish , grated
- 2 tbsp beetroot , grated
- 1/4 cup pomegranate seeds
- 2 cups Indian papdi crackers , or other crackers or tortilla chips
- 2 tbsp lime juice
- 1 tbsp chaat masala
- butter
- 4 tbsp mint-garlic cilantro chutney
- cilantro
- boondi (chickpea flour droplets)
- dry garlic chutney , store-bought (optional)
- 2 tbsp muradabadi dal masala
- 6 cloves
- 5 dried red chilies
- 1 tsp black peppercorns
- 1 1/2 tbsp coriander powder , or coriander seeds
- pinch asafoetida powder (hing)
- 1/4 cup mint leaves
- 1/4 cup cilantro
- 1 tbsp green chilies , or cayenne to taste
- 1 inch ginger
- 1/2 lime
- 1/2 tsp cumin seeds
- 4 cloves garlic
- water , as needed
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Rinse and soak the yellow moong dal in the water for at least 2 hours or overnight, and discard the water once ready. You can then cook the dal either using the traditional method in an open pan or in a pressure cooker:
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Transfer the soaked dal to a medium pan and add in water, salt, turmeric, and hing. Cook it on medium heat until the dal becomes soft.
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As the dal boils remove any foam that forms on top.
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Keep stirring in between and add more hot water if needed, until the dal is soft and done. We want the dal to have semi thick consistency.
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Now, mix in the butter and keep stirring the dal continuously for 5 to 6 minutes until the dal becomes creamy and velvety, and has a beautiful shine. Your muradabadi dal is ready!
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Add the dal and water into a pressure cooker. Then add salt, turmeric, and hing and put the lid on.
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Let it cook on medium heat until one whistle and then lower the gas and let it cook for one more whistle.
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Let it release naturally and open the lid. If needed, adjusted the consistency of the dal by adding warm water.
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Then add butter and whisk the dal to mash any lentils that might still be whole to make it creamy. Bring it to a boil and your muradabadi dal is ready!
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Lightly roast and grind all the ingredients using a mortar and pestle, or a grinder.
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Coarsely grind all the chutney ingredients and adjust seasoning when done.
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When it’s time to serve the dish, use warm water to adjust the consistency and heat the dal to a boil. In a serving bowl, crush papdi and ladle in the hot dal. Add a little bit of every topping on top and the dish is ready to serve! Butter and muradabadi dal masala are key ingredients so definitely don’t skimp on them!
Recipe Video
- The dal is best served in individual bowls and piping hot if it’s an appetizer
- It can also be a main course dish, if you serve it with naan or kulcha. Just omit the papdi because there will likely be another source of crunch!
- Butter and muradabadi dal masala are key ingredients, so definitely don’t skimp on them!
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DID YOU MAKE THIS RECIPE?
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p style=”margin: 0; margin-bottom: 1.5em;”>I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
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Thanks for this share Nidhi… Loved it…
Thanks a lot💕
Nice blog….!
Thank you so much!!
Not just your food, but love the presentation as well, tried it and enjoyed it 🙂 Do you mind me asking where did you get that cart?
Thank you so much. Glad that you liked it! I picked the cart up from an exhibition in Delhi!
Hi ma’am
Your recipe so yummy but can tell me what accompaniment can we server with this
Hi Nidhi 👋
Thank you for sharing such a flavorful dish recipe. I tried it today and everyone loved it ❤️❤️❤️
Loved the presentation too😋😋
Thanks again 🙏
Thank you so much for your kind words! So happy you all loved it! 💕
Simply superb !!
Hi
Is it chaat or gravy for kulcha
You can enjoy it both ways, as a chaat all by itself or serve it with some naan or kulcha,
Looks yum, have to try this.
Most important can you please tell where you purchased that beautiful cart along with the accessories from. I would like to purchase, need full detail. Thanks.
Neelam
Thanks Neelam, I got this cart from an exhibition in Delhi.
Thanks for the recipe Nidhi 💐will try soon
You are most welcome. You will definitely love it!!
Can you please share the ingredient for moradabadi daal masala
It’s there in the recipe – https://naturallynidhi.com/muradabadi-dal-chaat-indian-street-food/