Mag ni Chutti Dal

Name: Mag ni Chutti Dal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 1 cup moong dal (split yellow-green gram, rinsed and soaked); 3.5 cup water (for cooking); 1 pinch turmeric powder; 0.5 tsp salt; 2 tsp ghee; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pcs green chili (slit); 1 tsp ginger (grated); 1 tsp jaggery (grated); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(78)

TASTE SCORE

7/10

A comforting Gujarati-style split green gram dal cooked until soft but not fully mashed, then finished with a light tempering. It has a gentle sweetness, mild spice, and a homely texture that pairs beautifully with rotli or rice.

PREP

10m

COOK

25m

SERVES

1 KATORI

202 cal

SERVINGS

METHOD · 6 STEPS

prep · ~30 min
Rinse and soak the dal.
Wash the moong dal well until the water runs clearer, then soak it in fresh water for 30 minutes. Drain before cooking.
TIPA short soak helps the dal cook evenly while keeping the grains distinct instead of turning pasty.
pressure cook · ~15 min
Pressure cook the dal until just soft.
1.Add the soaked dal, water, turmeric powder, and salt to a pressure cooker.
2.Mix once and close the lid.
3.Cook on medium heat for 2 whistles, then let the pressure release naturally.
4.Open and lightly stir the dal so it stays loose with some texture.
TIPDo not overcook it. Chutti dal should look separated and soft, not fully mashed like smooth dal.
temper · ~2 min
Make the tempering.
1.Heat ghee in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and asafoetida.
4.Add green chili and ginger, then sauté briefly until fragrant.
TIPKeep the heat moderate so the spices bloom without burning.
simmer · ~4 min
Finish the dal with the tempering.
Pour the tempering into the cooked dal. Add jaggery and simmer for 3 to 4 minutes until the flavors come together and the dal stays pourable.
garnish
Add lemon juice and coriander leaves.
Turn off the heat, then stir in lemon juice and chopped coriander leaves for a fresh finish.
serve
Serve hot.
Serve Mag ni Chutti Dal hot with rotli, bhakhri, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak only about 30 minutes; a long soak can make moong too soft and spoil the chutti texture.
2
After pressure cooking, stir gently just once so the grains stay visible instead of turning creamy.
3
If the dal thickens after resting, loosen it with a splash of hot water before serving.
4
Add lemon juice only after switching off the heat to keep its fresh, bright taste.
5
Let mustard seeds fully splutter before adding cumin, or the tempering will taste raw.
6
Slit the green chili rather than chopping it if you want flavor without too much heat throughout the dal.
7
This dal reheats well the next day, but warm it gently so the moong does not break down further.