Dal Moradabadi

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Originated in Moradabad, a city in the state of Uttar Pradesh in India but spread throughout India and now abroad because of its simplicity and tastefulness,this dal is a staple breakfast.its a complete and flavourful meal.

Early morning from 6:00 am till 9:00 you go to the phal market in Dhampur, a small town near Moradabad you will queues of people waiting in front of vendors to get this staple breakfast.

Serving size 4

WHAT TO USE:

  1. A bowl of Moong Dal duli- without husk
  2. Dried Red Chilies broken into half
  3. 1/2 inch Ginger piece chopped fine
  4. Some Ginger Juliennes for garnishing
  5. One Lemon
  6. 1 tbsp Roasted Cumin Powder
  7. 1tsp amchoor powder
  8. 1/4 tsp Red Chili Powder (deghi mirch)
  9. Pinch of Asafetida
  10. 1 tbsp Butter cut into small 1/2 inch pieces
  11. 1 tbsp ghee
  12. Salt To Taste

HOW TO MAKE:

  1. Wash & soak the dal in water for 30 minutes.
  2. After 30 minutes, transfer dal to a pressure cooker. Add ginger cut fine, asafoetida, salt, and 3 cups of water. Stir, and close the lid of the pressure cooker.
  3. Cook dal over low heat for 2 – 3 whistles or till it is mushy.
  4. Let the steam release naturally from the pressure cooker. Open the lid and mash the dal using the ladle.
TEMPERING:
  1. For preparing tadka, heat ghee in a pan. Add dry red chilies and let them become black- take them out in a plate. In the same ghee add chilli powder for 10 – 20 seconds. Turn off the heat else chilli will burn.
  2. Transfer mashed moong dal to a serving bowl. Pour the butter and Red chillies whole  and the ghee with powdered chilli  over the dal.
  3. Sprinkle a pinch of cumin powder, red chili powder, chaat masala along with sliced ginger and lemon juice
  4. To finish of garnish, add a small cube of butter on top.
  5. Enjoy!


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