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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
Prepare the Dal (2 hours soaking + 5 minutes prep)
Cook the Dal (10-12 minutes)
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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.
This gujarati recipe takes 25 minutes to prepare and yields 4 servings. At 247.79 calories per serving with 12.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Vaghar) (3 minutes)
Combine and Finish (2 minutes)
Garnish and Serve
To make this recipe Jain-friendly, simply omit the ginger from the tempering.
For extra nutrition and texture, add 1/4 cup of finely chopped carrots or green peas along with the dal to cook.
Increase the number of green chilies or add a slit dried red chili to the tempering for an extra kick of heat.
For a coastal flavor twist, add 2 tablespoons of freshly grated coconut along with the coriander leaves at the end.
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.
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.
High in protein and dietary fiber, this dal promotes a feeling of fullness, which can help curb overeating and support weight management goals.
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.
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.
Yes, it is very healthy. It's an excellent source of plant-based protein and dietary fiber, is low in fat, and naturally gluten-free. Moong dal is known for being easy to digest, making it great for gut health.
Soaking is highly recommended to achieve the authentic 'chutti' (separate grains) texture. If you skip soaking, the dal will take longer to cook and is much more likely to become mushy rather than fluffy and separate.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over it and warm it in a pan or microwave. Fluff with a fork before serving.
It is traditionally served as part of a Gujarati thali. It pairs perfectly with rotli (phulka), thepla, or bhakri. For a complete meal, serve it alongside Gujarati Kadhi and steamed rice.
Mushy dal is usually caused by overcooking, adding too much water, or not draining the soaked dal properly. Ensure you use the correct dal-to-water ratio and cook it just until tender.