A short recipe video if Moradabadi dal: https://youtu.be/yWMa0YtZMAQ

This dal is a pretty famous breakfast dish in the city of Moradabad in Uttar Pradesh, India. Traditionally, it is enjoyed with hot jalebi (an Indian sweet dish)

INGREDIENTS:(serves 4-6)

For basic dal:
Split skinned green gram lentil(Moong dal)- 1 cup
Turmeric powder- 1/4 tsp
Salt- to taste
Heeng(Asafoetida)- a pinch
Water- 5 cups

For tempering:
Desi ghee(clarified butter)- 2 tbsp
Dry whole red chillies- 2
Red chilli flakes- a pinch(prepared by dry roasting whole dry red chillies & then coarsely grinding them)

For garnishing:(for each individual bowl)
Heeng(asafoetida)- a pinch soaked in 1 tsp water
Lemon juice- 1/2 tsp
Black salt- 2 pinch
Roasted cumin seed powder- 2 pinch
Chat masala- a pinch
Garam masala- a pinch
Red chilli flakes- a pinch(prepared by dry roasting whole dry red chillies & then coarsely grinding them)
Coriander leaves- a few
Green coriander chutney- 1/2 tsp(prepared by grinding together coriander leaves,green chillies,salt,lemon juice & a little bit of boondi used in curd raita to a fine paste)
Prepared tempering- 1/2 tsp
Butter- a small cube

DIRECTIONS:

– Wash & Soak the lentils for an hour. Then cook it in a pressure cooker with salt, turmeric powder, heeng & 4 cups of water till 2 whistles on high flame.
– Let the pressure subside itself fully before opening the cooker lid.
– Now, add 1 cup more water to the boiled dal & simmer it on medium flame for 10 to 15 minutes alongwith butter till a thick consistency equivalent to dhokla batter is achieved.
– Switch off the flame & keep the dal aside.
– To prepare tempering, add whole dry red chillies & chilli flakes to hot desi ghee. Switch off the flame & keep it aside too.
– Now pour the cooked dal in an individual bowl and start garnishing it.
– Pour all the items mentioned the list of garnishing above over each individual bowl of dal.
– Moradabadi dal is ready! Enjoy it as it is or with hot jalebi!

‘Cooking for our loved ones with love!’