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A light, aromatic, and comforting yellow lentil curry from Odisha. The signature nutty flavor comes from dry-roasting the moong dal before cooking. Tempered with ghee and simple spices, this dal is a staple served with steamed rice, embodying the soulful simplicity of Odia cuisine.
Roast the Dal
Pressure Cook the Dal
Check Consistency
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A light, aromatic, and comforting yellow lentil curry from Odisha. The signature nutty flavor comes from dry-roasting the moong dal before cooking. Tempered with ghee and simple spices, this dal is a staple served with steamed rice, embodying the soulful simplicity of Odia cuisine.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 242.03 calories per serving with 12.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Chhunka)
Combine, Simmer, and Serve
Add finely chopped vegetables like carrots, beans, or raw papaya along with the dal in the pressure cooker for a more wholesome version.
Sauté one finely chopped tomato in the tempering before pouring it over the dal for a slight tang.
For a different flavor profile, add 2-3 cloves of crushed garlic to the tempering along with the cumin seeds and sauté until golden.
Moong dal is a fantastic source of plant-based protein, essential for muscle repair, growth, and overall body function.
Known as one of the lightest and most easily digestible lentils, it is gentle on the stomach and beneficial for gut health.
High in fiber and protein, this dal promotes a feeling of fullness, which can help in managing appetite and supporting weight loss goals.
The presence of spices like turmeric, ginger, and cumin provides anti-inflammatory and antioxidant properties that help strengthen the immune system.
Dry roasting is the most crucial step. It removes the raw smell of the lentils and imparts a unique, nutty aroma and flavor that is characteristic of Odia Muga Dali.
Yes, it is very healthy. Moong dal is an excellent source of plant-based protein, is rich in fiber, and is known to be very light and easy to digest, making it great for gut health.
One serving (approximately 1 cup or 265g) contains around 220-250 calories, primarily from the lentils and ghee.
Absolutely. You can cook the roasted and washed dal in a deep pot with a lid. It will take longer, about 30-40 minutes, until the dal is soft. You may need to add more water as it cooks.
Leftover Muga Dali can be stored in an airtight container in the refrigerator for up to 2 days. It tends to thicken upon cooling, so you may need to add a little hot water while reheating.
Yes, simply replace the ghee with a neutral-flavored oil like sunflower or coconut oil for the tempering to make it completely vegan.