Moradabadi Daal-A very popular ,nutritious and delicious yellow lentil Daal served in the form of chaat
Moradabadi Daal or Moradabadi moong daal ki chaat is a very popular chaat /snack from the small city of Moradabad in western Uttar Pradesh. The city of Moradabad is famous for irs two things -one is its brass items and utensils and the second is this famous moradabadi daal which is served very differently then the usual way of making and serving moong daal. This is a very popular street food of Moradabad served along hot crispy Jalebi's. You can find hawkers and road side stalls selling this daal and jalebi from early morning till evening. This is a favourite breakfast of the people of this city.
This daal is very healthy ,filling and nutritious and also so easy to make.This daal is not only popular as a breakfast item but also served at wedding's and other functions as a snack/ starter. A stall selling this Muradbadi can be seen in most of the wedding's ,functions and parties.
Why is this Daal popular as Moradabadi Daal
This city of Moradabadi and the daal Moradabadi both is named after the prince Murad baksh who was the son of the famous Mughal king Shahjahan. Prince Murad loves Rajsthani food and other Indian delicacies like his grandfather Akbar. Prince Murad also loves lentils so his cook created this delicious recipe of moong daal and served as a tangy delicious chaat and the prince just loved it and ask him to make this regularly for him. So the daal is named after the name of prince Murad and become popular as Daal Moradabadi.
How To make Muradabadi Daal
Making Muradabadi daal is quite simple. Just soak yellow lentil/dhuli moong daal for 30 minutes or so and then cook with enough water till it become soft and mushy. You can pressure cook it or cook in a pan ,both ways works well. Add some water to adjust the consistency ,the consistency should be like pakoda batter.
A variety of toppings are added on top. Chopped tomatoes, chopped green chilies ,ginger julienne ,fresh coriander, black salt, roasted and crushed red chili, chaat masla, roasted cumin powder, cubed paneer,grated radish ,green chutney and lemon juice are added on top. AND YES a tsp of butter on top is a must .
How To Serve Daal Murdabadi
Boil the moong daal with salt and turmeric and then keep it simmered in a wide brass vessel(traditionally it is cooked and simmered in a broad brass vessel) or any pan of your choice . Keep it simmered all the time. The toppings are kept separately in bowls . Add butter spices and the chopped herbs and vegetables on top while serving.
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