Muradabadi Dal

Creamy moong dal often eaten like a chaat – absolutely lip smacking This is a Sanjeev Kapoor exclusive recipe.

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Muradabadi Dal

Main Ingredients Tata Sampann Moong Dal, Salt
Cuisine Indian
Course Dals and Kadhis
Prep Time 2.30-3 hour
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Muradabadi Dal

  • 1 cup Tata Sampann Moong Dal
  • to taste Salt
  • 1/2 teaspoon Asafoetida
  • 1/4 cup Butter cut into small cubes
  • to taste Black salt (kala namak)
  • to sprinkle Roasted cumin powder
  • to sprinkle Green chillies chopped
  • to sprinkle Fresh coriander leaves chopped
  • for drizzling Green chutney
  • for garnish Ginger cut into strips
  • to sprinkle Red chilli powder


  1. Take moong dal in a bowl, add sufficient water and soak it for 2 hours and drain.
  2. Pour 2½ to 3 cups water into a pressure cooker, add drained moong dal, salt and asafoetida and mix well. Cover the cooker with its lid and cook under pressure till 3 whistles are given out on high heat. Reduce heat and cook for 15 minutes. Allow the pressure to reduce completely.
  3. Open the lid and cook for at least 10-15 minutes or till a thick creamy layer forms on top of the dal. Take it off the heat.
  4. For each portion, put 1-2 butter cubes in each serving bowl, pour the dal over it. Sprinkle black salt, roasted cumin powder, a few green chillies, coriander leaves and drizzle a little green ¬chutney. Sprinkle a few ginger strips and sprinkle a little red chilli powder. Top it with a cube of butter and serve hot.