Gujrati mag ni chutti dal is a dry preparation of the yellow split lentils. Occasionally served with aamras. Chutti measns seprate. The delicacy of this dal is able to feel each grain while eating
Moong dal or mag ni dal or Gujrati mag ni chutti dal
Gujrati mag ni chutti dal is a dry preparation of the yellow split lentils. Occassionally served with aamras. Chutti measns seprate. The delicacy of this dal is able to feel each grain while eating
Ingredients
- 1 tsp Oil
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- pinch of Asafoetida
- 1/2 cup Yellow moong dal soaked
- 1/4 tsp Turmeric powder
- 1/2 tsp Chili powder
- Salt to taste
- 1 + 1/4 cup Water for soaking and cooking
- 1 tsp Cilantro chopped
Instructions
- Wash and soak 1/2 cup moong dal in 1 cup water for 30 minutes at least. Preferably soak dal for 2 hours for faster cooking. Drain water and keep aside.
- In a pan on medium heat, add 1 teaspoon oil
- When oil is hot add 1/4 teaspoon Mustard seeds. When mustard seeds starts crackling add 1/4 teaspoon Cumin seeds , pinch of Asafoetida, 1/4 teaspoon Turmeric powder, 1/2 teaspoon Chili powder. Using a spatuala mix everything and saute it for few seconds.
- Immidiately add moong dal to the tadka
- Add 1/4 cup water, and salt to taste.
- Cover the lid and let the dal cook for 10-12 minutes or till dal is soft. Garnish the dal with cilantro and servehot.
- Pair moong dal with roti, Karela nu shak and aam ras.