Muradabadi Dal Chaat - Indian Street Food
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.
Ingredients
Muradabadi Dal:
- 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
Toppings:
- 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
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)
Mint-Garlic Cilantro Chutney:
- 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
Instructions
Muradabadi Dal:
-
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:
Traditional Open Pan Instructions:
-
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.
-
As the dal boils remove any foam that forms on top.
-
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.
-
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!
Pressure Cooker Instructions:
-
Add the dal and water into a pressure cooker. Then add salt, turmeric, and hing and put the lid on.
-
Let it cook on medium heat until one whistle and then lower the gas and let it cook for one more whistle.
-
Let it release naturally and open the lid. If needed, adjusted the consistency of the dal by adding warm water.
-
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!
Muradabadi Dal Masala:
-
Lightly roast and grind all the ingredients using a mortar and pestle, or a grinder.
Mint-Garlic Cilantro Chutney:
-
Coarsely grind all the chutney ingredients and adjust seasoning when done.
Assemble the Chaat:
-
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
Recipe Notes
- 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!