Ingredients
| 1 cup split yellow moong dal | |
| 1 teaspoon turmeric | |
| 1 small red onion, finely chopped | |
| 1 teaspoon finely chopped fresh ginger | |
| 1 tomato, finely chopped | |
| fresh coriander, chopped | |
| a pinch of chaat masala | |
| juice of 1 lemon | |
| lemon wedges, to serve | |
| TADKA | |
| 2 tablespoons butter | |
| 1 teaspoon cumin seeds | |
| 2 cloves garlic, finely chopped | |
| 1 green chilli, finely chopped | |
| ½ teaspoon Kashmiri chilli powder |
A speciality from Moradabad in Uttar Pradesh, this comforting street-style dal is known for its light texture and bold toppings. Slow-cooked moong dal is simmered until creamy, then finished with fresh onion, ginger and a hot spiced butter tadka.
View the recipe collection here
Instructions
| 1. | Wash the moong dal under cold water until the water runs clear. |
| 2. | Put into a saucepan with 4 cups water, the turmeric and a pinch of salt. |
| 3. | Bring to the boil, then reduce the heat and simmer for 35-40 minutes, stirring occasionally, until the lentils are very soft and beginning to break down. |
| 4. | Lightly whisk or mash some of the dal with the back of a spoon to create a creamy consistency. Dal Moradabadi should be loose, creamy and almost soup-like rather than thick. If the dal thickens too much, add a little more hot water to loosen it. |
| 5. | Divide the hot dal between serving bowls. |
| 6. | Top with red onion, ginger, tomato and coriander. |
| 7. | For the tadka, heat the butter in a small frying pan over medium heat. |
| 8. | Add the cumin seeds and cook for 30 seconds until fragrant. |
| 9. | Add the garlic and green chilli and cook for 30 seconds. |
| 10. | Stir through the Kashmiri chilli powder, then immediately pour the hot tadka over the dal. |
| 11. | Finish with chaat masala and lemon juice, with extra lemon wedges on the side. |