Dal Muradabadi

Indeed a legacy from the royal kitchens, this culinary gem was created by the khansamas
(cooks) as a lighter alternate using Moong Dal to the traditional Toor Dal way back in 1625.
Even though popularised in the streets of Muradabad, it was celebrated chef Manish
Mehrotra’s uber fine dining restaurant Indian Accent where I first had a tryst with this
delectable. The slow cooking gives it a unique texture and the array of garnishes impart
diverse flavours. Small appetiser servings in beetal nut leaves with colourful garnishes of
bhuknu masala (a special masala from Uttar Pradesh ), chopped onions, green chillies &
coriander transcends you to an altogether unparalleled culinary journey.

It can be enjoyed as a meal in itself also with accompaniments of your choice! This recipe is truly a must for all those who love it and even more for those who haven’t had the pleasure to experience it as yet!!!

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Course Main
Servings 2-3
Preparation Time 15 Min.
Cook Time 20 Min..

Ingredients for the dal

(1cup=200ml, 1 tbsp=15ml)

5 tbsp Split moong dal (yellow moong)
½ tsp Turmeric powder
1-2 tbsp Ghee (Clarified butter)
1 tbsp Cumin seeds
½ tsp Hing (asafetida)
1 tbsp Ginger minced
½ tbsp. Green chilies, finely chopped
1 tbsp Butter (salted)
1 tbsp Coriander leaves chopped
2-3 nos Cloves
500 ml Water
Salt to taste

Ingredients for Servel

(1cup=200ml, 1 tbsp=15ml)

1 tbsp Tamarind chutney
1 tbsp Green chutney (mint – coriander one)
½ tsp Spicy chutney (optional)
2 tbsp Finely chopped onions
1 tbsp Chopped tomatoes
1 tbsp Lime juice
1-2 tbsp Fried moong dal
½ tsp Bhuknu masala (or chaat masala)

Instructions for Spicy chutney

1. Blend a handful of green chilies with salt, vinegar and little water. Use as required..

Instructions for Spicy chutney

1. Clean and soak dal for 1 hour. Boil the dal after an hour with turmeric and cloves in a heavy
bottom pan (It’s better to slow cook it instead of cooking in a cooker). Stir continuously to
avoid sticking at the bottom.
2. Blend the dal well once cooked. The dal should be semi thick in consistency.
3. Heat ghee and crackle the cumin seeds. Add hing and sauté. Add in ginger and green chilies
and sauté. Add this tempering to the dal, cover the pan immediately so that it infuses the dal.
Add in butter, salt, lemon and chopped coriander.
4. Pour hot dal in a bowl. Drizzle all three chutneys. Sprinkle with onions, tomatoes and garnish
with fried moong dal, bhuknu (or chaat masala) and coriander leaves. Serve immediately with
khasta rotis.

The bhuknu masala is a specialty from Unnao in U.P. This is a type of chaat masala with a distinct
flavor of hing. You can find it online. It can be substituted with chaat masala easily.

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