Dal Moradabadi is a very popular street food of a North Indian city Moradabad. My recipe here is the same Dal in a fusion form, that is, served with the Middle-Eastern Pita Bread. It is made with skinned and split mung bean/yellow split lentil which is very rich in protein and relatively easy to digest. In this recipe, we will cook lentils and temper with salted butter, hing (Asafoetida) and red chilli powder. While serving, sprinkle dry roasted cumin powder, lemon juice, roasted and crushed dry red chilli and optionally some grated paneer (cottage cheese).
Dal Moradabadi is usually had as is (without any accompaniment) but I relish it with Pita Bread on the side.
Recreate the Moradabadi street style magic with these easy steps;
Preparation Time 5-10 minutes
Cooking Time 15-20 minutes
Main Ingredients Moong Dal (Skinned and Split Mung Bean/Yellow Split Lentil)
Level Of Cooking Medium
- Moong Dal (Skinned and Split Mung Bean/Yellow Split Lentil) 1 cup
- Salted Butter 2 tablespoons
- Hing (Asafoetida) a pinch
- Chopped Coriander 2 tablespoons (optional)
- Cumin Powder (Dry Roast Cumin Seeds, then crush them) 2 teaspoons
- Turmeric 1/2 teaspoon
- Red Chilli Powder 1 teaspoon
- Dry Red Chilli 2 (roasted)
- Lemon 1/2
- Grated Cottage Cheese/Parmesan Cheese 3-4 tablespoons (optional)
- Water 3 cups
- Salt to taste
Clean and wash the Moong Dal (Skinned and Split Mung Bean/Yellow Split Lentil) and pressure cook it with salt, half the red chilli powder, and turmeric powder for six to seven whistles. Close the flame and wait till the pressure is released then open the lid and see if the dal (lentils) is soft. If not cook on low heat till the dal (lentils) becomes totally soft and mushy. Stir the lentils and ensure that no lentil is visible and all are dissolved. Then add garam masala powder and mix.
Heat salted butter in a small pan. Add hing (asafoetida) and the remaining red chilli powder. Saute for 2-3 minutes. Add the mix to the dal (lentils) and mix well.