Meena's Taste Mantra

Dal Muradabadi - a unique twist to the traditional Yellow Moong Dal to make it an Appetizer!

Dal Muradabadi is one of the most innovative and lip smacking culinary jewel from the Brass City of India - Muradabad. Muradabad is known for the origin of chaats and they introduced the concept of using Kaccha Pyaaz | Raw Onions as a garnish in most of the chaats. Added to this the process of combining the sprinkle of Chaat Masala along with Red Chilli Powder and Green Chillies and creating the mouthwatering taste profile is also thanks to the creative culinary artists of this City.

Dal Muradabadi is named after Prince Murad, the son of Shah Jehan. It seems he used to love Moong Dal a lot but used to get bored of the same taste each day. That's when the Royal Khaansama | Chef innovated the basic dal with toppings! A mix and match of the varied toppings like Raw Onion | Raw Tomato | Paneer | Fried Moong Dal | Fresh Coriander | Green Chutney | Tamarind | with a medley of spices. So each day the basic Moong Dal absorbed the flavours of the star topping of that day and thus the Prince used to relish his favourite Dal without ever getting bored! It seems he used to relish on one day of the week this Dal with a generous dollop of his favourite Ghee | Clarified Butter!

This Dal is still one of the specialties of Muradabad and this is a must in most weddings. Surprisingly this is the only Dal that is served as an Appetizer | Snack rather than a side dish with Rice | Roti. Today Amma decided to treat us the Royal way with all the possible toppings that she could lay her hand on. We had this as our mid day snack and just loved it!

INGREDIENTS

1/2 cup Yellow Moong Dal
2 cups Water
1/2 tsp Haldi | Turmeric Powder
1/2 tsp Adrak Lahsun Hari Mirch | Ginger Garlic Green Chilli Paste
a pinch Hing | Asafoetida Powder
1/2 tsp Imli | Tamarind Pulp
1 tsp Homemade Ghee | Clarified Butter
1/2 tsp Jeera | Cumin Seeds
1 Lemon's Juice
1/2 tsp Salt | To taste
For Garnish
1 Onion, finely chopped
1 Tomato, de seeded and finely chopped
20 gms Paneer, finely cubed
1/2 " Adrak | Ginger, julienne
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 Red Chilli. finely chopped
To taste Red Chilli Powder
To taste Chaat Masala Powder
To taste Jeera | Cumin Powder
1 tsp Green Chutney | To taste
1 tblps Fried Moong Dal | To taste

METHOD

Wash and soak Yellow Moong Dal for half an hour.
Add soaked Yellow Moong Dal to a vessel that can be kept inside pressure cooker.
Add water, haldi, adrak paste and lahsun paste. Mix well. Pressure cook for 5 to 6 whistles.
Once pressure is released, remove cooked Yellow Moong Dal and mash it nicely to get a smooth texture. You can also blend it in a mixer.
Portion mashed Yellow Moong Dal into individual serving bowls.
Heat ghee in a small kadhai and add jeera. When jeera begins to crackle, switch off the gas.
Add a bit of this tempering on top of the Yellow Moong Dal.
Sprinkle a bit of Red Chilli Powder, Jeera Powder and Chaat Masala Powder on the Yellow Moong Dal as per taste.
Garnish as per taste finely chopped - onion, tomato, red chilli and fresh coriander, paneer cubes, fried yellow moong dal and adrak julienne.
Add few drops of Green Chutney.
Serve hot along with lemon wedges.

Note:
a. We have not added Lahsun | Garlic.

We have used:
1. Haldirams Fried Moong Dal
2. Mother Diary's Paneer
3. Tata Salt Lite
4. Everest Chaat Masala

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.