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Muradabadi Daal

Muradabadi Daal From the Kitchen of Sangita Biyani

Muradabadi Daal
To serve 6 persons

Ingredients

  • 1small katori Yellow Moong Daal
  • 2 tsp ghee
  • 1 tsp chaat masaala ( recommended MDH chunky chaat masala)
  • 1/2 tsp turmeric
  • Salt to taste
  • 2 tsp tamarind sauce

For Garnishing

  • 2 tsp grated Raddish
  • 2 tsp grated carrots
  • 1 tsp finely diced ginger
  • 3 to 4 thi lemon wedges
  • 4 tsp small maida nimki(optional )
  • Note:If you are not fond of carrots and raddish you could replace them by garnishing with small diced tomatoes and sauted diced onions

 

For tamarind sauce

  • 100 gms tamarind
  • 2 tsp sugar
  • 1/2 tsp black salt
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp red chilli powder

Method

  • Clean,wash & soak the daal for 1 hour.

  • In a vessel put the daal add 4 cups of water ghee , salt and turmeric cook it on slow flame. Cover the vessel with a lid and pour the water over the lid.

  • Cook for about 30 minutes till tender in case water is less pour the water from top of the lid.

  • Lightly hand churn the daal.

  • While serving pour the tamarind sauce, sprinkle chat masala on the top and garnish with thincut ginger,grated carrots and raddish & lemon wedges
    Sprinkle the nimki on top.

 

Method to prepare tamarind sauce

  • We need to make a little extra sauce as making little quantity is not feasible .

  • Soak 100 gms tamarind for15 minutes.

  • Mash and strain it in plastic net cloth.

  • Boil the syrup add sugar, black salt, roasted cumin powder & red chilli powder cook for 5 to 7 minutes.

  • After using the required sauce store the remaining sauce in a airtight glass bottle in the fridge for further use.

 

Method to make Nimki

  • 100 gms maida.

  • 1 tsp ghee/oil.

  • 1/2 kalonji onion seeds.

  • Salt optional.

  • Oil to fryto the maida add ghee ,kalonji & salt kneed it by mixing little water the dough should be hard.

  • Roll the dough and puncture with a fork.

  • Cut in to small pieces.

  • Heat the oil and fry first on medium flame and then reduce the flame to low
    When it is golden brown remove on paper to blott the excess oil.

 

Muradabadi Daal from the kitchen of Anju Poddar

muradabadi daal

To serve six
Ingredients:

  • 100gms( 2 katori) …Yellow Moong Daal
  • 1 katori/ small cup….grated while Mooli/ Radish
  • 1 katori/small cup….finely diced Tomatoes
  • 1 katori/ small cup…finely diced green onions
  • 1 tbsp….Desi Ghee
  • 1/4 tsp…. Haldi/ Turmeric powder
  • Juice of one lemon
  • Salt to taste

For Nimki/ small Papadi
Ingredients :

  • 1 cup( 100gms)….Maida
  • 1/2 tsp…Ajwain
  • Oil to fry
  • Salt to taste

Method:

Wash the Daal and soak it in water for about one hour

In a heavy lid pan boil the Daal with one ltr water on low flame for about 15 minutes till tender …while boiling add Haldi, salt and Desi ghee ( need not cover the pan with the lid).

While serving add lemon juice to the boiled Daal & mix ….then add grated mooli, tomatoes, onions and Nimki on the top of the dish.

How to make Nimki

Sift the Maida…add 1 tbsp oil, 1/2 tsp Ajwain, 1/2 tsp salt…adding little water make a little hard dough …keep it aside for 15 minutes

Roll the dough in to 2 thick chapati…prick with fork…cut diagonally into 1/2” pieces….heat the oil…on low flame deep fry till golden brown…take them out on paper towel.

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