Moradabadi Moong Dal | How to make Moradabadi Moong Dal

By Shalini Agarwal  |  22nd May 2017  |  
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  • Moradabadi Moong Dal, How to make Moradabadi Moong Dal
Moradabadi Moong Dalby Shalini Agarwal
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About Moradabadi Moong Dal Recipe

This is the famous nashta of moradabad (brass city). In the morning time people go to moong dal thela to have breakfast. This tastes good with jalebi.

Moradabadi moong dal, a deliciously finger licking recipe to treat your family and friends. This recipe of Moradabadi moong dal by Shalini Agarwal will definitely help you in its preparation. The Moradabadi moong dal can be prepared within 15 minutes. The time taken for cooking Moradabadi moong dal is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Moradabadi moong dal step by step. The detailed explanation makes Moradabadi moong dal so simple and easy that even beginners can try it out. The recipe for Moradabadi moong dal can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Moradabadi moong dal from BetterButter.

Moradabadi Moong Dal

Ingredients to make Moradabadi Moong Dal

  • 1 Cup - Yellow moong dal, washed n soaked for 1 hour
  • 2- Fried red chilli
  • 2 tbsp - Green chutney
  • 1 TBSP - tamarind chutney
  • 1 tbsp - butter
  • jeera powder to taste
  • lemon juice as required
  • salt to taste
  • 1 tbsp - ghee
  • 1 tsp - jeera
  • A pinch - Heeng
  • 3 Cups - water
  • Black salt to taste

How to make Moradabadi Moong Dal

  1. First heat a cooker and dry roast heeng and zeera. Add dal, salt and water, give 1 whistle.
  2. Lower the flame to sim and cook for another ten minutes. Turn off the gas and let the cooker cool by itself. When pressure releases add ghee to the dal and cook open for ten more minutes.
  3. Now put the dal in a bowl and top with black salt, jeera powder, bhuni mirch, both the chutnies, butter and lime juice.
  4. Enjoy the dal with jalebi.

My Tip:

Add less salt as we are using both chutney and black salt. The dal consistency should not be too thick nor too thin.

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