Dal Muradabadi is a popular Indian vegetarian dish that originated in the city of Muradabad in the state of Uttar Pradesh. It is a flavorful and aromatic lentil-based dish known for its rich texture and delicious taste. The dish gets its name from the city of Muradabad, where it was first created and gained popularity.
Dal Muradabadi is made using moong dal or yellow split gram lentils, which soaked and cooked until soft and creamy. Then seasoned with a blend of spices, including cumin, coriander, turmeric, and red chili powder, along with garlic and ginger for added flavor.
The dish is not only known for its delicious taste but also for its nutritional value. Lentils are a good source of protein, dietary fiber, and various vitamins and minerals, making Dal Muradabadi a healthy and satisfying option. Moong dal muradabadi is best consumed fresh and hot with butter and green chutney as chaat especially during winter season.
Overall, Dal Muradabadi is a delectable lentil-based dish that represents the culinary traditions of Muradabad in Uttar Pradesh, India. Its rich flavors, unique tempering, and nutritional benefits have made it a beloved dish among both locals and people all over the country.
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Here are some more dal recipes: Moong Dal Shorma, Dal Dhokli, Dalma, Dal Tadka, Dal Makhani and More
Ingredients
1 Cup Yellow Split Gram or Moong Dal
1 Green Chili, Chopped
1 Tbsp. Ginger, Chopped
1/2 Tsp. Turmeric Powder
Salt to taste
1/2 Tsp. Asafoetida or Hing
2-3 Cups Water
For Topping
2 Tbsps. Onion, Chopped
2 Tbsps. Tomato, Chopped
2 Tbsp. Green Chutney
1 Tsp. Ginger, Chopped
1 Tsp. Green Chili, Chopped
1 Tbsp. Green Coriander, Chopped
One Lemon Juice
Salt to taste
Red Chili Powder to Taste
Chaat Masala to Taste
1 Tsp. Roasted Cumin Powder
1 Tbsp. Butter, Optional
Instructions
Wash and soak the dal in water for 20 minutes.
Transfer the dal into pressure cooker with ginger, green chilies, salt, turmeric powder and asafoetida and water.
Cover with lid and cook till to 2-3 whistle till to mushy.
Now add butter and little more water and cook till to smooth consistency using blender or ladle.
Now transfer the mashy moong dal into a serving bowl.
Garnish with chopped onion, chopped tomatoes, green chilies, ginger, green coriander, lemon juice and green chutney.
Topped with salt, roasted cumin powder, red chili powder, chaat masala and mix well.
Served hot with croutons or roti if you like.
Dal Muradabadi
Equipment
- Pressure Cooker
Ingredients
- 1 Cup Yellow Split Gram or Moong Dal
- 1 Green Chili Chopped
- 1 Tbsp. Ginger Chopped
- 1/2 Tsp. Turmeric Powder
- Salt to taste
- 1/2 Tsp. Asafoetida or Hing
- 2-3 Cups Water
For Topping
- 2 Tbsps. Onion Chopped
- 2 Tbsps. Tomato Chopped
- 2 Tbsp. Green Chutney
- 1 Tsp. Ginger Chopped
- 1 Tsp. Green Chili Chopped
- 1 Tbsp. Green Coriander Chopped
- One Lemon Juice
- Salt to taste
- Red Chili Powder to Taste
- Chaat Masala to Taste
- 1 Tsp. Roasted Cumin Powder
- 1 Tbsp. Butter Optional
Instructions
- Wash and soak the dal in water for 20 minutes.
- Transfer the dal into pressure cooker with ginger, green chilies, salt, turmeric powder and asafoetida and water.
- Cover with lid and cook till to 2-3 whistle till to mushy.
- Now add butter and little more water and cook till to smooth consistency using blender or ladle.
- Now transfer the mashy moong dal into a serving bowl.
- Garnish with chopped onion, chopped tomatoes, green chilies, ginger, green coriander, lemon juice and green chutney.
- Topped with salt, roasted cumin powder, red chili powder, chaat masala and mix well.
- Served hot with croutons or roti if you like.
Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Moradabad dal/chaat is very interest. Saw your insta reel and could not wait to try it. We like moong dal a lot at home, so I knew I would love this dal and I did. I ate some with roti and some as a chaat as is. Thanks for sharing the recipe.
Thanks usha di… i glad you love this recipe.