Mag ni Chutti Dal
A classic Gujarati dish where yellow moong dal is cooked until tender yet separate, creating a delightful dry lentil preparation. It's light, protein-packed, and perfectly seasoned with a simple tempering and a hint of tangy lemon.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dal (2 hours soaking + 5 minutes prep)
- b.Rinse the yellow moong dal under cool running water until the water runs clear.
- c.Soak the dal in ample water for at least 2 hours, or up to 4 hours. This is the most critical step for achieving the 'chutti' (separate) texture.
- d.After soaking, drain the dal completely in a fine-mesh sieve or colander. Let it sit for 5-10 minutes to ensure all excess water has been removed.
- 2
Step 2
- a.Cook the Dal (10-12 minutes)
- b.In a medium pot or pan, combine the drained dal, 2 cups of water, turmeric powder, and salt.
- c.Bring the mixture to a boil over medium-high heat.
- d.Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes.
- e.Cook until the dal is tender but still holds its shape and all the water is absorbed. Test a grain; it should be soft but not mushy.
- f.Turn off the heat and gently fluff the cooked dal with a fork to separate the grains. Set aside.
- 3
Step 3
- a.Prepare the Tempering (Vaghar) (3 minutes)
- b.In a small pan (tadka pan), heat the ghee over medium heat.
- c.Once the ghee is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- d.Immediately add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
- e.Add the finely chopped green chilies and grated ginger. Cook for about 1 minute until the raw aroma disappears.
- 4
Step 4
- a.Combine and Finish (2 minutes)
- b.Pour the hot tempering directly over the fluffed, cooked dal.
- c.If using, sprinkle the red chili powder over the tempering.
- d.Gently mix everything together with a light hand, being careful not to mash the dal grains.
- e.Turn the heat back on to low and cook for 1-2 minutes to allow the flavors to meld together.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.
- c.Give it one final gentle mix and serve hot.
- d.This dal pairs wonderfully with hot rotli (phulka), Gujarati kadhi, and steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not skip soaking the dal; it's essential for the 'chutti' (separate) texture.
- 2Drain the soaked dal thoroughly in a colander for at least 10 minutes to remove all excess water, preventing a pasty result.
- 3Avoid stirring the dal too much while it's cooking to prevent the grains from breaking and becoming mushy.
- 4For the tempering, ensure the ghee is hot enough for the mustard seeds to splutter immediately. This releases their full flavor.
- 5Add lemon juice only after turning off the heat to preserve its fresh flavor and vitamin C content.
Adapt it for your goals.
Jain Version
To make this recipe Jain-friendly, simply omit the ginger from the tempering.
Added VegetablesAdded Vegetables
For extra nutrition and texture, add 1/4 cup of finely chopped carrots or green peas along with the dal to cook.
Spicier VersionSpicier Version
Increase the number of green chilies or add a slit dried red chili to the tempering for an extra kick of heat.
With CoconutWith Coconut
For a coastal flavor twist, add 2 tablespoons of freshly grated coconut along with the coriander leaves at the end.
Why this is on our healthy list.
Rich in Plant-Based Protein
Yellow moong dal is an excellent source of protein, crucial for muscle repair, growth, and overall body function, making it a great choice for vegetarians and vegans.
Easy to Digest
Moong dal is known to be one of the lightest and easiest lentils to digest, making this dish gentle on the stomach and beneficial for gut health.
Good for Weight Management
High in protein and dietary fiber, this dal promotes a feeling of fullness, which can help curb overeating and support weight management goals.
Packed with Nutrients
This dish is a good source of essential nutrients like potassium, magnesium, iron, and B vitamins, which contribute to energy production and overall well-being.
Frequently asked questions
One serving of Mag ni Chutti Dal contains approximately 230-250 calories, making it a light yet satisfying dish. The exact count can vary based on the amount of ghee used.